He Mei Mian Dian

Yi noodles are a type of egg noodle with a unique texture. Served with hot broth and minced pork sauce, it's a common traditional Taiwanese noodle dish.

Traditional oil noodles blanched in boiling water, with broth, bean sprouts, and chives, refreshing and old-fashioned flavor.

Thin rice noodles soaked in the essence of broth, smooth texture, flavored with crispy fried shallots.

Wide flat rice noodles, slippery and soft texture, served with broth.

Thicker rice noodles simmered in rich bone broth, the noodles absorb the soup, soft and smooth.

Fine rice vermicelli that has been deep-fried, with a special aroma, soft and smooth texture after being cooked in soup.

Thick soup with minced pork chunks and noodles, the broth is usually slightly sweet with the aroma of black vinegar.

Crisp squid chunks in thickened soup with noodles, rich texture.

Yi noodles with diaphragm muscle (pork diaphragm), chewy meat with tendons, delicious broth.

Yi noodles with fresh pork heart slices, crisp and tender pork heart, sweet and clear broth.

Yi noodles with cheek meat (pork cheek), tender meat with collagen.

Dry mixed yi noodles, drizzled with special minced pork sauce, stir well before eating, very fragrant.

Classic Taiwanese dry noodles, yellow oil noodles drizzled with minced pork sauce or soy paste, simple and delicious.

Blanched thin rice noodles drizzled with braising liquid and crispy fried shallots, dry and springy texture.

Wide flat rice noodles mixed with sauce, slippery and thick texture, easily absorbs sauce.

Yi noodles drizzled with rich sesame paste, fragrant, thick and smooth.

Fine rice vermicelli stir-fried with tea oil or crispy fried shallots, unique aroma.

Light soup with seaweed and scattered egg drops, mild flavor.

Clear soup made with seasonal vegetables, refreshing and healthy.

Soup made with white radish, clear and sweet broth, soft radish.

Springy pork meatballs in soup, sprinkled with celery and pepper.

Soup made with meatballs from squid (cuttlefish) paste, sweet and Q texture.

Smooth pork blood cubes in soup, usually with pickled cabbage and chives, rich broth.

Thickened soup with red meat balls, smooth texture, with a savory and sweet flavor.

Thickened soup with crisp squid chunks, usually with black vinegar and cilantro.

Clear ginger soup made with diaphragm meat (pork diaphragm), chewy meat with tendons.

Fresh pork heart slices in soup, with ginger to remove gaminess, crisp and tender texture.

Clear soup made with tender pork cheek meat, delicate and not dry.

A combination soup of seaweed egg drop soup and meatballs, with abundant ingredients.

Blanched sweet potato leaves, soft texture, usually mixed with minced garlic soy sauce or braising liquid.

Blanched cabbage, crisp and sweet.

Blanched bok choy, crisp stems, tender leaves.

Blanched mixed with chives and bean sprouts, crisp texture, rich aroma.

Blanched Fukuyama lettuce, extremely crisp, tender, and sweet.

Blanched water spinach, hollow stems with a crisp texture.

Blanched local lettuce, with a slightly bitter-sweet taste, tender texture.

Common leafy vegetable, blanched to a soft and refreshing texture.

Bamboo shoots braised in oil or broth, sour, fragrant, and crisp texture, goes well with rice.

Blanched spinach, rich in iron, soft texture.

Steamed white rice.

Hot white rice drizzled with lard and soy paste, simple yet full of nostalgic aroma.

White rice topped with long-simmered minced braised pork, savory and rich, a classic Taiwanese snack.

Pork ball soup poured over white rice, similar to a braised rice dish.

Squid ball soup with white rice, enjoy the taste of soup soaked rice.

Whole braised pork hock with white rice, moderate fat and lean meat, rich in collagen.

Braised firm dried tofu, dense texture, with bean aroma and braising liquid flavor.

Braised kelp, soft yet crisp texture, rich in oceanic flavor.

Eggs braised in braising liquid, chewy egg white, creamy yolk.

Braised chicken liver, creamy and rich texture, a common appetizer.

Cylindrical rolls made of soy products, firm and layered texture, more flavorful after braising.

Fried tofu that is then braised, the inside is porous and absorbs the braising liquid, bursting with flavor when bitten.

Large chunks of black dried tofu, denser and softer than regular dried tofu, rich in braised flavor.

Fried dried tofu with many pores, very absorbent of soup.

Braised white radish, cooked until translucent and soft, full of sweet broth flavor.

Wheat gluten product, Q and chewy texture.

Braised duck gizzards, firm and crisp texture, elastic.

Braised pork head skin, with cartilage and fat, crisp yet soft texture, rich in collagen.

Sliced braised pork ear, with noticeable cartilage texture.

Braised pork bladder, texture similar to pork tripe but more Q and crisp.

Braised pork liver, tender texture, rich flavor.

Cleaned and braised pork intestines, tender and flavorful, rich in fat.

A la carte braised pork hock meat, fatty but not greasy, with plenty of lean meat and juice.

Braised pork skin, Q and soft texture, rich in collagen.

Cleaned pork lung, tender texture with a unique spongy texture, served with ginger slices and sauce.

Also known as crispy tubes, very crisp texture, not greasy.

Blanched pork tongue slices, firm and elastic texture, delicate meat.

Blanched pork heart slices, crisp and tender texture, no gamey smell.

Pork belly, alternating lean and fatty layers, blanched and sliced, eaten with soy paste, sweet and fresh.

Pork cheek meat, with some connective tissue, tender texture.

Pork diaphragm muscle, half tendon and half meat, chewy and juicy.

Cold dish made from solidified fish skin collagen, jelly-like Q texture, rich in collagen.

Soaked squid slices blanched, crisp texture, usually served with mustard soy sauce.

Specially selected and processed pork liver, extremely tender and smooth texture, melts in your mouth like foie gras.

Smoked shark meat, tender texture with a unique smoky aroma, a characteristic Taiwanese appetizer.

Pork oviduct, shaped like intestines, very crisp texture, no gamey smell.

Taiwanese alkaline preserved egg, dark jelly-like egg white, thick yolk, unique flavor.

Boxed soft tofu, delicate and smooth texture, usually drizzled with soy paste.

Classic cold dish, diced preserved egg on soft tofu, drizzled with soy paste and sprinkled with bonito flakes and chopped scallions.

Classic black tea, rich tea aroma.

Rich soy milk drink.

Freshly made lemon juice, sweet and sour, cuts through richness.

Winter melon tea drink, sweet but not greasy.

Black tea with fresh milk, smooth texture, rich milk flavor.

A mixed drink of black tea and soy milk, with soy and tea aromas.

Iced green tea with lemon, refreshing and thirst-quenching.

Black tea with lemon juice, sweet and sour, appetizing.

Green tea with jasmine fragrance.

Green tea with lemon, stronger tea flavor with fruit acidity.

Tea drink brewed from grass jelly, cooling and soothing, with a sweet taste.

Traditional plum juice, sweet and sour, rich, quenches thirst.

Black tea with natural honey, sweet flavor.

Green tea blended with the sweetness of honey.

Black tea with passion fruit puree, rich, sweet, and sour fruit flavor.

Drink made with pure honey.

Semi-fermented tea, between green tea and black tea, with a clear and fragrant aroma.

A mixed drink of winter melon tea and black tea, combining old-fashioned sweetness with tea flavor.

Green tea with sugarcane juice, natural sweetness with a lingering aftertaste.

Passion fruit with green tea, sweet and sour, refreshing.

Local Taiwanese lager beer, refreshing taste, with malt aroma.

Gold Medal Taiwan Beer, lower bitterness, smooth taste.

Green tea with honey, sweet and with a lingering aftertaste.

Passion fruit with green tea, balanced fruit acidity and tea aroma.