Jin Xian Yu Wan Dian

This is a common bento dish in Taiwan. The main dish is a large, golden-fried, crispy chicken leg with a crispy skin and tender, juicy meat. Served with white rice drizzled with braised pork sauce and a few seasonal side dishes, it's a generous and very satisfying portion.

Classic Taiwanese pork chop rice. The pork chop is usually marinated and then deep-fried, resulting in a firm and savory texture. Served with hot white rice and a refreshing side dish, it's a beloved traditional delicacy.

A main dish made with fresh shrimp paste shrimp rolls. The shrimp rolls are deep-fried to a crispy exterior, and the filling offers the sweetness and elasticity of shrimp. Enjoyed with rice, it's a unique and seafood-rich bento option.

Selected pork belly with balanced fat and lean meat, slow-cooked in braising liquid for a long time. The pork absorbs the savory sauce, the fat melts in your mouth, and the lean meat is tender and not dry. The rich braising sauce mixed with rice is mouthwatering.

A main dish featuring tender and glossy braised pork knuckle. The pork knuckle is rich in collagen, with a springy and sticky texture, and a rich braising sauce aroma. Served with white rice, every bite is full of collagenous deliciousness.

The main dish is a large piece of fried chicken cutlet. The outer layer is crispy, and the chicken inside is thick. A big bite releases the juices, satisfying fried food and meat lovers.

This is a simple bento option, usually including a variety of vegetable side dishes and rice mixed with braised pork sauce. Suitable for customers who don't want a large meat main dish but want to enjoy rich side dishes and the aroma of rice.

Taiwan's most iconic comfort food. Minced pork belly with skin, slow-cooked and braised, is poured over hot white rice. The taste is moderately sweet and savory, with a charming aroma from the fat. Simple yet extremely delicious.

A soup that allows you to taste multiple ingredients at once, usually including fish balls, meat balls, etc. The soup base is fresh and delicious. You can choose between clear soup or thickened soup. Rich in texture.

Shrimp balls made with fresh shrimp paste as the main ingredient. The soup has a sweet seafood flavor, and the shrimp balls are elastic. The thickened soup is smooth and easy to eat, suitable for pairing with rice.

Soup made with chewy fish balls. The fish balls are usually made from fresh fish paste and have a crisp and tender texture. The soup is light and fresh, and adding celery or cilantro enhances the flavor.

Lean pork strips coated with a thin layer of flour, cooked into a lean pork ball soup. The meat is tender yet retains a meaty texture, and the soup is sweet. It's a traditional and popular Taiwanese thick soup dish.

Fresh raw shrimp paste, sold by the pound. Suitable for making shrimp rolls, cooking soup, or hot pot at home, preserving the original fresh flavor of shrimp.

Pre-packaged raw shrimp rolls, sold in boxes. After purchasing, simply deep-fry them at home to enjoy crispy and delicious shrimp rolls just like they are freshly made in the restaurant.

Freshly made raw meat ball strips, priced by the pound. This is the core ingredient for making lean pork ball soup, suitable for families to buy and cook at home or use as hot pot ingredients.

Fresh sailfish paste made into fish balls, sold by the pound. The fish balls are chewy and full of fish aroma, an excellent ingredient for soups or noodle dishes.

A combination of crispy fried large chicken leg and noodles. You can choose between oil noodles or rice noodles, and opt for noodle soup or dry-mixed noodles. The chicken leg has crispy skin and tender meat, making for a very filling meal.

A combination of Taiwanese fried pork chop and noodles. The pork chop is marinated and fried, with a unique flavor. You can choose hot noodle soup for warmth or dry noodles for a savory taste, and you can also choose the type of noodles.

Noodles featuring our signature shrimp rolls as the main ingredient. Delicious shrimp rolls paired with smooth noodles or rice noodles. The noodle soup is light, while the dry noodles are often mixed with braising liquid, offering different but equally delicious flavors.

Tender and flavorful braised pork belly served with your favorite noodles. The rich pork belly that is not greasy and the noodles that absorb the soup or sauce are a perfect match, full of old-fashioned flavor.

A combination of collagen-rich braised pork knuckle and noodles. The pork knuckle is springy and tender, served with hot noodle soup or dry-mixed noodles, making it a hearty and nourishing dish.

Crispy large chicken cutlet paired with noodles. The crispy texture of the chicken cutlet contrasts with the softness of the noodles. Whether paired with light noodle soup or savory dry noodles, it's a perfect match.

Shrimp ball soup as the base, with added main ingredients. You can choose to add noodles, rice noodles, or have it as a thick soup with rice. Every bite offers sweet shrimp and rich soup.

Thick and delicious shrimp ball soup with main ingredients. The thickened soup is smooth, coating the noodles, rice noodles, or rice. The texture is warm and full of seafood flavor.

Traditional lean pork ball soup with main ingredients. The lean pork balls have a firm texture, and the soup has a light sweetness and garlic aroma. You can choose to pair it with noodles, rice noodles, or rice according to your preference.

Classic Taiwanese dry-mixed noodles or dry rice noodles. Topped with special minced meat sauce or other sauces, mixing them releases a rich aroma. Simple yet allows you to savor the chewy texture of the noodles and the savory flavor of the sauce.

A la carte crispy fried large chicken leg. Not coated with thick batter, it's fried directly until golden and crispy. The meat remains tender and juicy, and it's even more delicious sprinkled with pepper.

A la carte large fried chicken cutlet. Crispy on the outside, thick chicken inside. It's a popular snack commonly found in Taiwanese night markets and bento shops, suitable for customers who want to eat a lot of meat.

A la carte braised pork knuckle. After long hours of stewing, the skin has an appealing sauce color, and the texture is springy and tender, deeply flavored and rich in collagen.

A la carte Taiwanese fried pork chop. The pork chop is firm and has the unique aroma of the marinade. It's fried to be crispy on the outside and tender on the inside, a great choice to accompany rice or as a snack.

A la carte braised pork belly. The pork belly has a good balance of fat and lean meat, braised thoroughly and flavorful. The fatty parts melt in your mouth, and the lean meat is tender and juicy, perfect with rice.

Signature shrimp rolls, three per serving. The outer layer is crispy, and the filling is full of the sweetness of fish paste and shrimp. Dipped in soy sauce or yellow mustard, the flavor is even better.

Fresh seasonal vegetables are blanched in boiling water to retain their crispness and original flavor. Usually drizzled with a little braising liquid or soy sauce for seasoning, it's refreshing and healthy.

Braised firm tofu, four pieces per serving. The tofu has a firm texture and absorbs the aroma of the braising liquid, making it a classic side dish for bento boxes or noodles.

Braised duck egg. Compared to chicken eggs, duck eggs have larger, richer yolks and a chewier white. After braising, the yolk is creamy, and the white has a savory flavor.