Jia Wei Xian Ma You Ji Tui Ku Fan

Traditional Taiwanese noodle dish. Handmade vermicelli is cooked and then mixed with black sesame oil and fried shallots. It has a smooth texture and a rich sesame oil aroma, usually served as a main dish or snack.

Pork leg refers to pork hind leg meat, braised until tender and flavorful. The skin is rich in collagen, fatty but not greasy. Served with white rice, it is a traditional rice dish that is very filling.

Innovative Taiwanese mixed noodles. Mash century eggs and mix with special chili sauce, then toss with chewy noodles. The unique flavor of century eggs complements the spiciness, creating a rich texture.

Similar to the chili sauce century egg noodles, but with white rice as the main staple. The sauce made from chili sauce and century eggs is poured over hot rice, which is savory and appetizing, and goes very well with rice.

Traditional old-fashioned preparation. White rice is drizzled with refined chicken oil and soy paste, sprinkled with crispy fried shallots. Simple and unpretentious, with a rich aroma.

Nourishing soup. Pork kidney is sliced and stir-fried with sesame oil and old ginger before being made into soup. The kidney is tender and crisp, the soup is warm and mellow, with a hint of wine aroma, suitable for consumption in cold weather.

A luxurious sesame oil soup containing pork kidney and chicken testicles. The two ingredients have different textures, paired with a rich sesame oil broth, it is a traditional high-end nourishing soup in Taiwan.

Fresh pork liver slices are cooked in sesame oil soup. The pork liver is tender and rich in iron, and it is warm and nourishing with the sesame oil broth.

A bento box based on braised minced pork rice, served with various side dishes (such as braised egg, tofu, vegetables, etc.). The braised pork sauce is savory and sweet, making it a nutritionally balanced complete meal.

Taiwan's most representative common people's delicacy. White rice is drizzled with pork belly sauce made from soy sauce and shallots stewed for a long time. The fat melts into the rice, making it savory and sticky.

White rice is added to a light sesame oil soup, or drizzled with sesame oil soup. The rice is soaked in the aroma of sesame oil and ginger, with a moist and warm texture.

A bowl of plain white rice, served a la carte. The rice grains are plump and distinct, usually served to accompany heavy-flavored stir-fried dishes or soups.