Jin Shan E Rou Dian

Cooked noodles are drained and mixed with the restaurant's special sauce or goose oil and fried shallots. Chewy, salty, and fragrant texture, a common staple in Taiwan.

Long, thin rice noodles blanched and drained, mixed with seasoning sauce and oil. The noodles easily absorb the sauce, resulting in a flavorful, stringy texture.

Wide, flat rice noodles with a slippery and soft texture. Mixed with sauce for a simple, traditional flavor.

Transparent noodles made from mung bean starch, blanched and mixed with sauce. Smooth and chewy texture.

Dry noodles topped with tender and juicy sliced goose meat. The aroma of goose oil mixes with the sauce, providing a satisfying experience with the meat slices.

Dry-mixed rice noodles with sliced goose meat. Thin rice noodles absorb the savory sauce, served with sweet goose meat.

Wide Kway Teow mixed with sauce, served with sliced goose meat. The slipperiness of the Kway Teow and the freshness of the goose meat complement each other.

Dry-mixed glass noodles with sliced goose meat. Springy glass noodles soaked in flavorful sauce.

Traditional noodle soup with a broth base. The broth usually has a light goose oil aroma, warm and smooth.

Thin rice noodles added to hot broth. The noodles absorb the sweet and savory broth, offering a delicate texture.

Wide Kway Teow cooked in broth. The slippery texture combined with hot broth is warming and comforting.

Transparent glass noodles in soup. The glass noodles have a slippery texture, and the broth is light and delicious.

Sliced goose meat on top of noodle soup. The savory flavor of the goose meat seeps into the broth, making it richer and more delicious.

Rice noodle soup with sliced goose meat. A combination of refreshing broth and tender goose meat.

Kway Teow soup with goose meat. The slippery Kway Teow and juicy goose meat are a perfect match.

Glass noodles in soup with goose meat. The glass noodles absorb the savory broth with meat juices.

Fresh sweet potato leaves blanched and topped with thick soy sauce, minced garlic, or goose oil. Tender texture, rich in nutrients.

Blanched water spinach, crisp and refreshing texture. Seasoned with sauce, a common side dish.

Blanched Fushaan lettuce (commonly known as 'Dalu Mei'), with a crisp and juicy texture, and a slight sweetness.

Taiwanese specialty, made from pig's blood and glutinous rice steamed together. Soft, sticky texture, usually eaten with thick soy sauce or peanut powder.

Solidified pure goose blood, without rice grains. Smooth, jelly-like texture, fresh and without gaminess.

Crispy goose intestines paired with crunchy bean sprouts. Rich in texture, suitable as a snack with drinks or as a side dish.

Boneless goose breast, sliced. Tender and juicy meat with chewy skin and thick flesh. Usually served with brine or smoked sauce.

Bone-in hind leg portion, with the firmest and most elastic meat, rich in fat and aroma.

Boneless goose leg meat, portion suitable for two people. Tender meat, easy to eat.

Meat from the back or underside of the leg. These parts usually have bones, with a chewy texture, suitable for those who enjoy gnawing on bones.

Goose gizzard (goose's stomach), sliced with a chewy and firm texture. Usually eaten blanched or braised.

Tender and smooth goose liver, rich and melt-in-your-mouth texture. A traditional delicacy in 'black and white cuts'.

Braised or salt-boiled goose head, with plenty of skin and little meat, rich in collagen. Suitable for gourmets who enjoy gnawing and sucking the flavor.

Whole goose wing, including drumette, mid-joint, and tip. Chewy skin and tender meat, rich in collagen.

The two rear sections of the goose wing, mainly the mid-joint and tip. Tender texture, suitable for gnawing.

Sweet potato leaves cooked in clear broth. The broth has the sweetness of the vegetables.

Light water spinach soup with simple seasoning. Refreshing and palate-cleansing.

Vegetable soup made with Fushaan lettuce. Crisp texture, light broth.

Pig's blood cake cubes cooked in soup. The soft pig's blood cake has a unique flavor in the soup.

Tender goose blood cubes in broth. The goose blood absorbs the soup, with a smooth texture.

Crispy goose intestines cooked in soup, with ginger slices to remove gaminess. The broth is fresh and refreshing.

Sliced goose gizzard in soup. The goose gizzard has a chewy and firm texture, with a clear and sweet broth.

Tender goose liver soup. Rich broth with a smooth, creamy goose liver texture.

Thinly sliced smoked or braised pig's head skin. Chewy and crispy texture, rich in collagen, a common cold appetizer.

Cold-dressed jellyfish, usually with vinegar, garlic, and sesame oil. Crispy and appetizing texture.

Crispy dried small fish with fried peanuts. Salty, fragrant, and crispy, a very popular snack with drinks.

Milkfish belly braised in soy sauce. The belly is rich in fat, with tender meat and flavorful braising liquid.

Summer-limited cold dish. Cooked and cooled green bamboo shoots, cut into pieces and topped with mayonnaise. Sweet and juicy texture like a pear.

The drumette part of the goose wing, connected to the body. Firm meat, suitable for gnawing.

Fried shallots rendered in house-made goose oil. Rich aroma, suitable for mixing with rice, noodles, or blanched vegetables.