Jia Dian Lu Rou Fan

A classic Taiwanese snack. Diced pork with a good balance of fat and lean meat is braised in soy sauce to create a savory and rich minced pork sauce, which is then poured over white rice. The texture is oily and smooth, with a balanced sweet and savory flavor, making it a traditional and delicious staple.

Shredded chicken is placed over white rice and drizzled with chicken oil and a special sauce. The texture is light and tender, with the aroma of chicken oil. Compared to braised pork rice, the flavor is lighter.

A bento box combination with shredded chicken rice as the main staple, usually accompanied by side dishes like braised eggs, vegetables, and tofu. It's nutritionally balanced and generously portioned, suitable for a full meal.

Pork belly with alternating layers of fat and lean meat, braised whole in soy sauce until tender and flavorful, served with white rice. The braised pork belly is tender, rich in fat, and has a strong soy sauce aroma, making it a very satisfying dish.

A bento version of braised pork rice, which includes braised pork sauce over white rice, along with side dishes like shredded bamboo shoots, fried tofu puffs, and vegetables. The variety of side dishes adds more layers to the texture and flavor.

A main dish featuring large, bone-in pork chops that are either fried or braised, served with white rice and side dishes. The pork chops are usually marinated beforehand, with a firm and chewy texture, making it a classic dish in Taiwanese bento boxes.

A cost-effective set meal combining several signature dishes, usually including a main course, soup, or various side dishes. It offers a rich taste experience, suitable for those with a larger appetite or who want to try multiple flavors at once.

A la carte braised pork chop, marinated and braised until tender and flavorful, with a rich soy sauce aroma. Suitable to be eaten with rice or noodles to increase protein intake.

Fresh seasonal green vegetables blanched in boiling water, drizzled with minced garlic, soy paste, or braised pork sauce. The texture is crisp and refreshing, balancing greasiness and providing fiber.

Blanched bean sprouts, usually drizzled with braised pork sauce or other sauces. They have a crisp and juicy texture, simple and refreshing, and are a common and affordable side dish.

Fried firm tofu pieces, cut into triangles or squares, stewed in braising liquid. The skin is slightly chewy and absorbs the soup well, while the inside is soft and porous, releasing braising liquid when bitten.

Braised shredded bamboo shoots, with a crisp texture and fibrous feel, typically with a savory, slightly sour, and oily flavor. It's a classic side dish for braised pork rice or braised pork belly rice, acting as a palate cleanser and appetizer.

Similar to Taiwanese stew, this dish features napa cabbage stewed until tender with ingredients like dried flounder, dried shrimp, and fried pork skin. The flavor is rich and sweet, with a smooth texture, representing a traditional, nostalgic taste.

A la carte slices of braised pork belly, with alternating layers of fat and lean meat, rich in oil. The braising liquid is flavorful, and the texture is tender and oily. Suitable for customers who enjoy fatty meat.

Firm tofu, not deep-fried, braised in sauce. It has a more delicate and tender texture than fried tofu puffs, full of bean flavor and the savory taste of the braising liquid, with a lighter flavor profile.

Eggs or duck eggs simmered for a long time in braising liquid. The egg white turns dark brown, with a chewy texture and a creamy, flavorful yolk. It's an indispensable side dish for rice and noodles.

A soup made by stewing chicken and dried shiitake mushrooms. The broth is clear and sweet, filled with the unique aroma of mushrooms and the essence of chicken. The chicken is tender and not dry.

Crispy fried or braised pork ribs are stewed with winter melon or radish. The skin of the crispy pork ribs soaks up the soup, the meat is tender, and the broth is rich with pepper aroma and fried shallot flavor.

A soup made by simmering bitter melon with pork ribs. The broth is refreshing and sweet, with the slight bitterness of the bitter melon turning into a sweet aftertaste. The ribs are tender, making it a refreshing soup suitable for summer.

Thin-skinned, generously filled pork wontons in a clear broth, usually served with baby bok choy and celery. The broth is light, and the wontons are smooth and fresh. A simple and refreshing soup.

Noodle dish based on mushroom chicken soup, with choices of egg noodles, flat noodles, or rice noodles. It combines the sweet chicken broth with the noodles for a filling meal.

Braised crispy pork ribs soup served with noodles, flat noodles, or rice noodles. The rich broth coats the noodles, paired with tender crispy pork ribs for a unique flavor.

Bitter melon and pork rib soup with added noodles. The broth is not greasy, the noodles are smooth, and it serves as a light meal.

Wonton soup with added noodles, commonly known as wonton noodle soup. The broth is light and sweet, the wontons are fresh, and it's a more filling meal when served with noodles.

Noodle soup flavored with special braised pork sauce. The broth blends the sweetness of the stock with the savory and rich flavor of the braised pork, creating a unique taste.

Basic noodle soup, primarily made with pork bone broth, without main meat toppings. Usually flavored with bean sprouts, chives, or fried shallots for a simple and light taste.

Dry noodles without soup. Topped with our signature rich and fragrant braised pork sauce, the noodles are coated in sauce after mixing, offering a savory and satisfying flavor.

Cold noodle dish. "Angel" typically refers to the original sesame paste flavor, which is rich and smooth; "Devil" refers to the spicy version, which is pungent and stimulating. The noodles are cool and chewy, suitable for hot weather.