Huang Ji Lao Pai Dun Rou Fan

Taiwan's famous popular delicacy. Minced fatty and lean pork (rouzao) is braised in soy sauce and then drizzled over white rice. The taste is savory and slightly sweet, with a rich gravy that pairs well with rice.

A large piece of braised pork belly (braised pork) is placed on top of white rice. Long simmering makes the meat tender, rich but not greasy, with a strong soy sauce aroma.

Deep-fried bone-in pork chop served with white rice. The pork chop is marinated to perfection, deep-fried to a golden crisp, with a firm and chewy texture.

A whole deep-fried chicken leg served with white rice. The skin is thin and crispy, the chicken meat is tender and juicy, a satisfying main course option.

A serving of braised minced pork (rouzao) ordered a la carte. Suitable for those who want extra rouzao or to pair with other dishes. The flavor is moderately savory and sweet.

A piece of braised pork belly (braised pork) ordered a la carte. The meat is stewed until very tender, melts in your mouth, and has a rich soy sauce flavor.

A la carte deep-fried pork chop. Crispy on the outside, traditional Taiwanese flavor, suitable as a side dish.

A la carte deep-fried chicken leg. The golden crispy skin wraps tender chicken meat, best enjoyed hot.

Deep-fried tofu simmered in braising liquid. The tofu is fully infused with savory braising liquid, with a tender and juicy texture.

Eggs simmered in a special braising liquid until flavorful. The egg white has a chewy texture, and the yolk is creamy with a savory flavor.

Assorted Taiwanese side dishes. Usually includes cold salads or braised items, adding variety to your meal.

A large bowl of steamed white rice. Chewy and fragrant texture, suitable for customers with a larger appetite.

A small bowl of steamed white rice. Chewy and fragrant texture, suitable for pairing with various main dishes.

Daily soup, usually miso soup or radish soup. A hot and clear soup with a refreshing taste, suitable for cutting through richness.