Gaoxiong Heilun Dawang

A classic Taiwanese snack, a thick soup made with red vermicelli, with chunks of pork. It has a smooth texture and a savory bonito broth. Usually served with black vinegar and cilantro.

Pork meatball mixed with scallions. It has a firm, juicy texture with a scallion aroma.

Made by filling sausage casing with seasoned glutinous rice. It has a soft, sticky texture with a chewy casing. Often eaten with soy sauce paste.

Cubes of solidified pig's blood, common in Taiwanese soups or snacks. It has a soft, jelly-like texture and a mild flavor that improves when it absorbs broth.

Block-shaped food made from konjac. It has a highly elastic and chewy texture, is low in calories, and has a neutral flavor, suitable for pairing with sauces.

Bitter melon with seeds removed and filled with minced meat, then stewed. The balanced bitterness of the melon and the savory flavor of the meat.

Layered pressed tofu product. It has a delicate and chewy texture, easily absorbing soup.

Fried tofu with a golden-brown exterior. The skin is chewy, while the inside remains soft tofu.

Fish paste product shaped like tofu. It has a tender, smooth texture with a seafood sweetness.

Fresh Shiitake Mushroom. It has a tender, juicy texture with a unique mushroom aroma.

Tender young corn. It has a crisp, sweet texture, and the entire cob is edible.

Green broccoli. It has a crisp texture, is rich in fiber, and is eaten after blanching.

Sweet cabbage. It has a crisp, sweet texture and is a common vegetable choice.

White radish. Becomes translucent after stewing in broth, with a soft, sweet, and broth-infused texture.

Fish paste product shaped like a scallop. It has a distinct layered texture and a sweet flavor.

Fish ball with a golden-brown exterior. It has a springy texture and a rich fish flavor.

White ball made from cod paste. It has a delicate, tender texture and a light, fresh flavor.

Fish ball containing squid pieces. It has a chewy texture and the crispness of squid.

Fish ball containing fish roe filling. It has a bursting fish roe texture when bitten, with a chewy outer layer.

Tube-shaped fish paste product with grill marks on the surface. It has a firm and chewy texture with a light smoky aroma.

Fish roe product, usually eaten sliced or whole. It has a distinct granular texture and a rich flavor.

Pork meatball with chopped shiitake mushrooms. It has a springy texture, combining the savory flavor of pork with the aroma of shiitake mushrooms.

Assorted Meatball Combo, including one large meatball and shredded meatballs. Shredded meatballs are typically made from fish paste mixed with shredded meat or vegetables.

Fried bean curd rolls. They become soft and tender when cooked in soup, absorbing the broth and carrying a bean and oil aroma.

Thin-skinned, generously filled dumplings, with the skin typically made from meat paste. They have a smooth texture and savory filling.

Cabbage rolls filled with minced meat. The sweetness of the cabbage infuses the meat filling, resulting in a refreshing and juicy texture.

Fish paste ball containing egg, or a fish paste exterior enclosing a quail egg. It has a rich texture.

A Taiwanese specialty snack made from steamed glutinous rice mixed with pig's blood. It has a firm, soft, and sticky texture.

Fish paste product, also known as Taiwanese tempura. It has a soft and chewy texture after cooking, with a fresh fish sweetness.

Long tube-shaped fish paste product. It has a firm and chewy texture, a classic ingredient in Oden.