He Jia Pai Gu Su

Marinated pork ribs are battered, deep-fried, and then simmered in broth. The crispy ribs are soft and flavorful, the meat is tender, and the broth is rich with a peppery aroma.

Signature crispy pork rib soup with chewy ramen noodles, a satisfying noodle soup.

Signature crispy pork rib soup with delicate rice noodles, which absorb the essence of the rich broth.

White rice is added to the signature crispy pork rib soup, allowing the rice to absorb the broth for a moist and smooth texture.

Signature crispy pork rib soup with shredded chicken noodles. Shredded chicken noodles are thin, deep-fried noodles with a unique texture that easily absorbs soup.

Soup made by stewing mushrooms and chicken. The broth is golden, with a sweet and fresh taste, and the chicken is tender.

Sweet and clear mushroom chicken soup with ramen noodles.

Sweet and clear mushroom chicken soup with rice noodles.

Mushroom chicken soup with white rice, refreshing and filling.

Mushroom chicken soup with shredded chicken noodles.

Glutinous rice and ingredients are steamed in a tube, forming a cylindrical shape when poured out. It has a soft, sticky texture and is usually served with a special sweet and spicy sauce.

Large bowl of braised pork rice. Minced pork and braising liquid simmered in soy sauce are poured over white rice. Savory and rich, it's a classic Taiwanese staple.

Small bowl of braised pork rice. Smaller portion, suitable for pairing with soup or side dishes.

Plain white rice.

Noodles without soup, mixed with the restaurant's special sauce, oil, and seasonings. The noodles are chewy.

Boiled rice noodles tossed with special sauce, smooth and slippery texture.

Shredded chicken noodles blanched and mixed with sauce, with a unique noodle aroma.

Crispy pork ribs sold by weight, one catty portion. Suitable for taking home to cook soup or as a side dish.

Crispy pork ribs sold by weight, half catty portion.

Deep-fried tofu simmered in braising liquid. The skin is chewy, and the inside is full of broth. A common side dish.

Duck eggs braised for a long time. The egg white is chewier than chicken eggs, and the yolk is rich in aroma.

Napa cabbage stewed until soft. Usually flavored with dried shrimp, flatfish, or fried pork skin. Sweet and smooth texture.

Seasonal vegetables blanched in boiling water, retaining their original flavor. Usually drizzled with soy paste or braising liquid.

A traditional snack made from glutinous rice mixed with edible blood (usually pig's blood) and steamed. It has a soft, chewy texture and is often served with soy paste, peanut powder, or cilantro.