Jin Xian Xia Juan

Crushed pork is slow-cooked in soy sauce and spices to make a braised pork sauce, drizzled over hot white rice. The flavor is savory with a hint of sweetness from the fat, and the texture is smooth. It's recommended to mix the sauce and rice evenly before eating.

White rice served with a large piece of pork chop, usually accompanied by pickled vegetables or bamboo shoots. The pork chop is marinated and then fried or braised, with a firm and delicious texture. It's a common and filling bento option in Taiwan.

White rice served with golden crispy fried shrimp rolls. The shrimp rolls contain shrimp paste and fresh shrimp, with a crispy exterior and soft interior. Served with rich side dishes, it's suitable for diners who love seafood flavors.

A large piece of fried chicken chop served over white rice, very filling. The chicken chop has a crispy coating and tender, juicy meat. Served with Taiwanese side dishes, it's a popular classic meal.

A rice dish with an entire chicken leg as the main course. The chicken leg is usually deep-fried or braised, with thick and elastic meat. Served with rice and side dishes, it provides ample protein and satiety.

A clear soup with various ingredients, possibly including fish balls, meatballs, or radishes. The broth is light and sweet, allowing you to taste the textures of different ingredients at once. Suitable for pairing with drier rice or noodle dishes.

A clear soup made with white spherical fish paste balls. The fish balls have a chewy and crisp texture, and the soup is usually flavored with celery seeds and pepper. It's light and delicious, a traditional snack soup.

A soup made with fresh shrimp, sometimes lightly coated to maintain tenderness. The broth is full of the fresh sweetness of seafood. The taste is refreshing, suitable for diners who enjoy the flavor of shrimp.

Duck egg slow-cooked in a special braising sauce for a long time. The egg white is chewy and flavorful, while the yolk is rich and creamy. It's the perfect accompaniment to braised pork rice or other main dishes.

An entire chicken leg is simmered in soy sauce braising liquid. The skin is dark brown, and the meat is tender and full of braising liquid aroma. Can be eaten directly by hand or with rice.

Chicken breast is pounded, marinated, then coated and deep-fried. The skin is golden and crispy, seasoned with salt and pepper, releasing a rich aroma. It's a representative fried snack in Taiwan.

Pork chop is marinated, then lightly coated and deep-fried. It has a firm and chewy texture with a balanced savory flavor. Suitable for ordering as an extra dish.

A snack made by wrapping fish paste and shrimp meat in tofu skin and then deep-frying. The skin is crispy, and the filling is fresh and delicious. Each serving usually has three pieces. Recommended to dip in sweet chili sauce or soy paste for enhanced flavor.