Huang Ji Lu Rou Fan (Lin Shi Gong Xiu / Gong Gao FB Lian Shu Fen Si Zhuan Ye Ji IG)

A bento box featuring braised pork hock (pork leg) as the main dish. The pork hock is braised until the skin is chewy and the meat is tender, rich in collagen. Served with white rice and three side dishes, it's a generous portion.

A bento box with large pieces of braised pork belly as the main dish. The pork belly has distinct layers of fat and lean meat, infused with savory braising liquid. Served with white rice and three side dishes.

A bento box filled with tender shredded chicken, usually drizzled with chicken oil or braising liquid for aroma, offering a refreshing taste. Comes with three side dishes.

A bento box with braised pork sauce (minced meat) poured over rice as the main staple. The savory and slightly sweet braising liquid is very appetizing and pairs well with rich side dishes.

A classic Taiwanese dish. White rice is topped with minced pork (lu rou) simmered in soy sauce for a long time. It has a rich aroma, smooth texture, and a savory-sweet flavor.

White rice topped with hand-shredded chicken breast, drizzled with special sauce or chicken oil. It's lighter than braised pork rice, with delicate meat texture.

A whole piece of braised pork belly served directly on white rice. The meat is tender, the fatty parts melt in your mouth, and the lean meat is soaked in braising liquid, making it very appetizing.

Simply steamed white rice.

Cooked noodles are drained and mixed with soy paste, braising liquid, or lard for seasoning. Served without soup, the noodles are chewy and have a savory flavor.

A la carte braised pork hock platter. The pork leg meat with skin is rich in collagen, chewy, and has a strong braised aroma.

A la carte braised pork belly. The layers of fat and lean meat are distinct, braised until tender and flavorful, suitable to be enjoyed with rice or noodles.

Classic Taiwanese braised napa cabbage. Napa cabbage is stewed with dried flatfish, dried shrimp, and other ingredients until tender. It has a sweet flavor and melts in your mouth.

Fresh seasonal vegetables are quickly blanched and usually seasoned with soy paste, minced garlic, or minced pork sauce. They are crisp and refreshing.

Blanched bean sprouts with a crisp and juicy texture, simply seasoned to make a refreshing side dish.

Shredded bamboo shoots braised in chicken or pork oil, with a slightly sour fermented aroma and a crisp, tender texture. It's an excellent side dish to cut through richness.

Deep-fried tofu cubes simmered in braising liquid. The tofu is porous and absorbs the savory broth, bursting with flavor when bitten.

Eggs cooked in a special braising liquid. The egg whites are chewy and colored, while the yolks are creamy and infused with savory flavor.

A refreshing soup base, stewed with pork ribs and fresh bamboo shoots. The bamboo shoots are crisp and sweet, and the soup is delicious and not greasy.

A thick, viscous soup with sweet and chewy squid pieces. The soup is usually flavorful and can be enhanced with black vinegar to taste.

A thick soup made with lean pork coated in a thin batter, served in a thickened broth. The pork is tender and firm, and the soup is sweet and smooth.

Clear soup with chewy and springy pork balls (meatballs). The soup is often sprinkled with celery seeds and white pepper for aroma.

A refreshing soup containing delicate and tender white cod fish balls, with a light and fresh flavor.

Red Meat Thick Soup with Noodles, Rice, or Rice Vermicelli. The meat is tender, the thickened soup is rich, making it a satisfying noodle soup.

Flavorful squid thick soup with noodles, rice, or rice vermicelli. The squid pieces are chewy, and the soup is smooth and rich in flavor.