Gangshan Rou Zao Fan

Famous snack from Chiayi, Taiwan. Tender shredded or sliced turkey is placed over white rice and drizzled with chicken oil and a special sauce. Rich aroma and moist texture.

Classic Taiwanese staple. Minced pork with a good balance of fat and lean is slow-braised in soy sauce and ladled over hot white rice. Savory and slightly sweet, rich in collagen.

Large pieces of slow-braised pork belly served with white rice. The meat is tender and flavorful, rich but not greasy, with a full soy sauce aroma.

Congee made with a whole piece of boneless milkfish belly. The fish belly is rich and flavorful, the fish meat is delicate, and the broth is sweet and clear, making for a nutritious meal.

Clear soup made with a variety of seafood ingredients. The broth is fresh and sweet, allowing you to taste different sea flavors at once.

Fresh fish soup made with grouper chunks. The fish meat is firm and springy, the skin is rich in collagen, and the broth is refreshing.

Milkfish belly soup. Made with plump milkfish belly, the meat is tender, and the fat melts into the soup, creating a fresh and savory flavor.

Milkfish intestine soup, a delicacy loved by connoisseurs. Crispy and tender texture with a unique bittersweet taste, limited daily.

Milkfish skin with a thin layer of meat, lightly coated with flour and blanched. Slippery and chewy texture, rich in collagen.

Fish fillet strips made from milkfish backbone. Boneless and firm meat, suitable for diners who dislike picking out bones.

Fresh oysters in clear soup, flavored with ginger and basil. The oysters are plump and juicy, full of oceanic flavor.

Fresh clams in soup. The broth is clear and sweet, with a hint of ginger's spiciness.

Chewy fish balls in a light broth. A simple and delicious traditional soup.

Ball soup, usually made with meatballs or fish balls, with a chewy texture.

Sliced rehydrated squid in soup. Crispy and chewy texture, with a fresh and delicious broth.

Fresh shrimp in clear soup. The shrimp meat is sweet and firm, suitable for seafood lovers.

Combination soup, usually containing two main ingredients (e.g., shrimp, squid, or fish balls), satisfying two textures at once.

Classic Taiwanese soup. Bitter melon is stewed until tender, losing its bitterness. The pork rib broth is rich and sweet, clearing heat and reducing inflammation.

Braised milkfish head, with tender meat and abundant collagen. Savory flavor, a traditional side dish.

Whole piece of milkfish belly, braised. Rich soy sauce aroma, retaining the smooth and fatty oil of the fish belly.

Braised pressed tofu, soaked in braising liquid, tender and flavorful.

Braised eggs with a chewy egg white and creamy yolk.

Braised tofu skin, with rich layers of texture, absorbing the full aroma of the braising liquid.

Seasonal fresh vegetables, blanched and drizzled with minced garlic, soy paste, or braising liquid. Crisp and refreshing.