Jīlóng Měihuá Dàchángquān Yǒnghé Zǒngdiàn

A traditional snack made by stuffing glutinous rice into pork large intestine. The casing is chewy (Q-elastic), and the glutinous rice is very fragrant. It is usually eaten with sweet chili sauce.

A mixed platter of various pork offal. Includes parts with different textures, boiled and served with soy paste and shredded ginger.

Thick rice noodles simmered with a rich pork bone broth. Smooth texture, sprinkled with celery seeds for aroma, warm and comforting.

The fattest part of the large intestine. Cleaned and boiled, it has a tender, chewy texture with rich fat and a strong aroma.

Pork diaphragm meat. It has fascia, a tender yet slightly chewy texture, and a sweet, fresh meat flavor.

Meat from the sides of the pig's cheeks. Tender and juicy, with fine marbling, often called 'live meat'.

Blanched and sliced pork heart. Firm and tender texture, no gamey taste. Tastes even better with dipping sauce.

Blanched and sliced pork tongue. Tender and slightly elastic meat, delicate texture.

A unique fish paste product from Keelung, similar to chikuwa. Chewy and sweet, with a faint grilled aroma.

A specific part of the pork stomach, usually referring to the tip or connecting area. Particularly crisp and chewy texture.

Cleaned pork lungs. Soft and fluffy texture, the air pockets have absorbed the savory flavor of the broth.

Cleaned pork skin. Rich in collagen, with a chewy, soft, and smooth texture.

Pork esophagus cartilage. Crispy texture, makes a 'crunch' sound when bitten.

Pork trachea. Firmer and crunchier than the soft tube, with a very chewy texture.

Daikon radish simmered in broth. Tender and sweet, it has absorbed the essence of the soup.

Deep-fried tofu. Crispy exterior, interior is filled with soup, bursts with juice when bitten.

Marinated cucumber. Crisp and refreshing, it serves as a good appetizer to cut through richness.