Jin Mi Wang Fan Bao

A rice dish primarily featuring vegetables. Usually includes a variety of seasonal vegetables and steamed rice, with a light and refreshing flavor, suitable for customers who prefer vegetarian options.

The restaurant's classic flavor bento. Usually includes a special main meat dish (such as meat slices or minced meat) with selected side dishes, a traditional Taiwanese delicacy.

Bento with garlic-marinated or cooked roasted pork slices as the main dish. The roasted pork has a rich garlic and soy sauce aroma, with a tender texture, very appetizing.

Classic Taiwanese three-cup dish. Chicken is stewed with sesame oil, soy sauce, and rice wine, with basil added for aroma. Rich in flavor, with a balanced sweet and savory taste.

One of the most common dishes in Taiwanese bento shops. The main dish is a whole bone-in pork chop, usually marinated and deep-fried, with a slightly crispy exterior and firm, juicy meat.

Bento with a large fried chicken cutlet as the main dish. The chicken cutlet is coated in batter and deep-fried until golden and crispy, with tender meat, sprinkled with pepper for added flavor.

Fried then braised pork chop bento. The pork chop absorbs the savory braising liquid, resulting in a moist and tender texture with a rich flavor.

Made with fatty and lean pork belly, slow-cooked in a special braising liquid for a long time. The meat is tender and melts in your mouth, with the fatty parts being fragrant but not greasy, a traditional old-fashioned flavor.

Bento with grilled mackerel as the main dish. Mackerel is rich in oil, and after grilling, the skin is fragrant and the meat is tender, with a light sea flavor and char, rich in nutrients.

Whole large chicken thigh coated and deep-fried. The skin is golden and crispy, the chicken inside retains its juices, and the texture is tender and satisfying.

Whole chicken thigh stewed in braising liquid until flavorful. The chicken skin is smooth and tender, the meat is delicate and has a soy sauce aroma, suitable for those who dislike fried food.

Shrimp rolls made with bean curd skin wrapped around fresh shrimp paste and minced meat, then deep-fried. The skin is thin and crispy, while the filling is fresh, sweet, and springy, a specialty snack from Tainan.

Chicken thigh brushed with special honey sauce and baked. It has a bright red color, a sweet and savory taste, and the chicken is tender and juicy, loved by adults and children alike.

Deep-fried cod fillet bento. The cod meat is white and delicate, with no small bones, crispy on the outside, and refreshing and delicious in texture.

Deep-fried or pan-fried salmon fillet bento. Salmon is rich in oil and has a unique aroma, with firm meat and high nutritional value.

Cooked white rice. Chewy texture, a staple of Chinese cuisine.

Blanched or stir-fried seasonal vegetables. Usually includes cabbage, water spinach, or bok choy, providing a crisp texture and fiber.

A la carte special meat dish from the restaurant. May be a small portion of minced meat or special meat slices, suitable for enjoying with steamed rice.

A la carte garlic roasted pork slices. Marinated and cooked, with a rich savory flavor.

A la carte three cup chicken meat. The chicken is coated in sesame oil and soy sauce, with basil aroma.

A la carte fried pork chop. Does not include rice or side dishes, suitable for customers who want an extra piece of meat.

A la carte braised pork chop. Tender and flavorful after braising.

A la carte crispy fried chicken cutlet. Crispy exterior, tender and delicious meat.

A la carte braised pork belly (Hong Rou). Moderate fat and lean ratio, with a very fragrant braising liquid.

A la carte large chicken thigh. Usually deep-fried, with crispy skin and tender meat.

A la carte crispy shrimp roll. Full of fresh flavor, with a crispy and springy texture.

A la carte fried cod fillet. Delicate fish meat, delicious.

A la carte honey-glazed roasted chicken thigh. Roasted flavor with a sweet and savory sauce.