Hujia Taiwan Xiaochi Zhongshan Flagship Store / Mifen Tang / Lurou Fan / Mitaimu / Bantiao

Traditional Taiwanese snack, made with thick rice noodles simmered in pork bone broth. The rice noodles are smooth and chewy, fully absorbing the rich and sweet broth, usually sprinkled with celery seeds and pepper for flavor.

Taiwan's signature dish. White rice topped with pork belly minced and simmered in soy sauce and spices. The flavor is moderately sweet and savory, with a rich oily aroma, very appetizing.

Simple and delicious traditional dry mixed noodles, tossed with special sauce, lard, and fried shallots. Fragrant, smooth texture, a classic old-fashioned taste.

Rice noodles are short, round noodles made from rice paste, with a soft and chewy texture. The dry mixed version is tossed with braising liquid and sauce, savory and flavorful.

Rice noodles in fresh broth. The broth is clear, sweet, and paired with soft and chewy rice noodles, a little chives, and fried shallots. Warm and smooth.

Wide and flat rice noodles, smooth and elastic texture. Mixed with rich braising liquid and fried shallots, full of flavor.

Clear and delicious flat noodle soup. The noodles are smooth and easy to eat, a traditional Taiwanese noodle choice.

Cleaned pork raw intestine, crisp and tender texture. Drizzled with a special five-flavor sauce that is sour, sweet, spicy, savory, and fragrant. Very appetizing.

A common Taiwanese side dish, a type of pork small intestine containing powdery digestive fluid and minced meat. Tender texture with a unique sweet and bitter taste, served with thick soy sauce.

Taiwan's famous sausage, with a good fat-to-lean ratio, firm and juicy texture, with sweetness and wine aroma. Usually served with raw garlic slices.

Fresh squid quickly blanched to maintain its crisp, tender, and chewy texture. Served with mustard soy sauce or five-flavor sauce, full of fresh flavor.

Pork ear with cartilage, smoked for a unique flavor. Crisp and chewy texture, an excellent snack to go with drinks.

Deboned or bone-in chicken feet, soaked in spicy mala sauce. Chewy and rich in collagen, with a spicy and stimulating flavor.

A bento set centered around braised pork rice, usually accompanied by various side dishes like braised eggs, vegetables, etc. Economical and filling.

Taiwan's specialty milkfish belly, with delicate meat and rich fat. The bento includes a large piece of boneless milkfish belly and various side dishes.

A more luxurious bento option, featuring abalone as the main dish, accompanied by abundant side dishes. Perfect for a treat.

Fried tofu stewed in braising liquid, the skin absorbs the sauce, and the inside is tender. A classic side dish often eaten with noodles.

White radish stewed for a long time, soft texture, full of the sweet taste of broth, melts in your mouth.

Seasonal vegetables blanched and drizzled with lard, braising liquid, or thick soy sauce. Crisp and refreshing, nutritionally balanced.

Tender shredded bamboo shoots are braised for a long time, absorbing the aroma of fat. The texture is crisp and slightly sour, very refreshing.

Blanched chives drizzled with thick soy sauce and sprinkled with bonito flakes. The freshness of the chives and the smoky aroma of the bonito flakes are perfectly combined.

Steamed or blanched eggplant, maintaining its vibrant purple color and soft texture. Drizzled with minced garlic soy sauce for seasoning, it's a refreshing cold dish.

Marinated cucumber, crisp and sweet and sour, with garlic flavor. An excellent appetizer.

White radish stewed in pork bone broth. The broth is clear, sweet, and mellow, and the radish is soft and flavorful.

Common Taiwanese soup, containing chewy and juicy pork meatballs (貢丸). The broth is usually sprinkled with celery seeds and white pepper for flavor.

Soup made with pork diaphragm meat (liver connection). The meat is tender with fascia, and the broth is fresh and delicious.

Fresh pork heart slices in soup, crisp and tender, not dry. The broth is clear and nourishing.

Fresh pork liver slices in soup, rich in iron. The pork liver is tender and smooth, and the broth is fresh and sweet.

A soup dish featuring pork intestine as the main ingredient. The intestine is soft, chewy, slightly bitter with a sweet aftertaste. Ginger slices in the broth help to remove the gamey smell and cut through the richness.

Soup made with sliced pork belly, with alternating layers of fat and lean meat. The broth has the sweet and oily aroma of pork.

Cleaned pork stomach stewed to a tender and moderate texture, chewy and springy. The broth is rich and warming.

Marinated pork belly coated and deep-fried. The skin is crispy and glossy red, while the meat inside is juicy. A traditional Taiwanese delicacy.

Cleaned large intestine stewed for a long time, with a reddish color, soft and flavorful, rich but not greasy.

Fresh squid blanched and sliced, with a sweet and chewy texture. Served with five-flavor sauce for a rich flavor profile.

Taiwanese local whelks, firm and crisp texture. Usually boiled or grilled to retain the original seafood flavor, eaten by picking out with a toothpick.

Pork jowl cut, with even fat distribution, crisp and chewy texture. Simple cooking allows you to enjoy the fresh flavor of the meat.

Pork trotters rich in collagen, stewed in aged braising liquid until tender. The skin is chewy, the meat is tender, savory and pairs well with rice.

Seasonal limited cold dish. Fresh and tender bamboo shoots are cooked and chilled, with a crisp and sweet texture like pears, served with mayonnaise.

Fried or steamed roe slices, with distinct grains and rich aroma. Usually topped with mayonnaise for a smooth texture.

Fresh shrimp simply boiled, retaining its original sweetness. The meat is firm and chewy, can be dipped in mustard soy sauce.

Marinated baby clams, savory with garlic and soy sauce aroma. The meat is tender, a classic Taiwanese appetizer.

A dish made by steaming eggs, century eggs, and salted eggs. It shows three colors when sliced, with a rich texture, served with mayonnaise.

Milkfish belly stewed in abalone sauce, fully absorbing the essence of seafood. Delicious and elegant flavor, tender texture.

Sliced Chilean abalone, thick and chewy texture. Drizzled with salad dressing, a refreshing high-end cold dish.

Cleaned pork skin, chewy and springy after blanching, rich in collagen. Best enjoyed with minced garlic and thick soy sauce.

Pork lung is complex to prepare, with a tender yet slightly crisp texture. It's a traditional 'black and white cut' side dish that tests skill.

Blanched pork heart slices, firm and crisp. Simply served with ginger slices and thick soy sauce to enjoy the original flavor.

Tender and delicate pork tongue, excellent texture, no fishy smell. A popular choice in 'black and white cut' dishes.

Blanched pork stomach slices, chewy and springy. Excellent flavor when dipped in sauce.

Pork diaphragm meat with fascia, tender with a chewy texture. Rich meat flavor, a very popular side dish.

Blanched pork belly slices, with a good balance of fat and lean meat. Drizzled with rich minced garlic soy sauce, the garlic aroma is strong and very appetizing.

Pork aorta (soft tube), extremely crisp texture, almost no fat. Served after blanching with sauce, unique texture.

Taiwan's unique smoked shark meat, with a delicate and moist texture and a rich smoky aroma. Often served with mustard soy sauce.

Fish maw rich in collagen, chewy and smooth after blanching. Served with thick soy sauce and ginger slices, fresh and not fishy.

Yilan specialty snack, uniquely prepared pork liver. Extremely tender and smooth, sweet in taste, without the dryness of regular pork liver.

Cold jellyfish salad, crisp texture, usually mixed with minced garlic, vinegar, and sesame oil. A refreshing and appetite-whetting appetizer.

Yilan specialty snack, usually chicken hearts wrapped in tofu skin and then skewered. Rich texture, tofu skin absorbs the sauce, chicken hearts are chewy.

Taiwan's most popular beer brand, smooth and not bitter, with a refreshing malt aroma and effervescence, perfect for pairing with Taiwanese snacks and stir-fries.

Bottled mineral water.