Kai Feng Jie Xiang Gu Rou Zhou

Traditional Taiwanese congee, simmered with mushrooms, shredded pork, and rice. The broth is savory, with distinct rice grains fully absorbing the soup. Usually sprinkled with chopped celery and pepper for flavor, it resembles soup-soaked rice, refreshing and warming.

A classic Taiwanese snack. White rice is topped with minced pork braised in soy sauce and spices for a long time. It has a rich, savory flavor, with fatty parts melting in your mouth and lean meat being flavorful and well-seasoned, making it a very filling staple.

Blanched oil noodles served with special minced meat sauce or scallion oil, accompanied by a clear bone broth. The noodles are chewy and springy, served with bean sprouts or chives for a traditional and simple flavor.

Similar to chopped noodles, but using thin rice vermicelli. The vermicelli easily absorbs the essence of the broth, offering a delicate and smooth texture, with the sweetness of the broth and the aroma of minced meat sauce.

Wide, flat rice noodles with a soft, chewy, and smooth texture, carrying a faint aroma of rice. Usually served with minced meat sauce or clear broth, it's a satisfying dish.

Fresh seasonal vegetables quickly blanched in boiling water to retain their crispness and original flavor. Drizzled with soy paste, minced garlic, or minced meat sauce for seasoning, they are crisp and refreshing.

A variety of assorted side dishes offered by the restaurant, such as dried tofu, seaweed, braised eggs, or cold salads. Rich in flavor, suitable for enjoying with congee or noodles.

Clear broth with chewy pork balls (Gong Wan). The pork balls are firm and juicy with a satisfying bite, and the broth is sweet and smooth. Sprinkled with celery and pepper for added flavor.

Fish paste balls cooked in soup. The fish balls are tender and sweet, and the broth is light with a seafood flavor, making it a clear and delicious soup choice.

Fresh, plump oysters cooked in clear broth, usually served with plenty of shredded ginger and pickled mustard greens to remove any fishiness and enhance freshness. The oysters are tender and burst with flavor, and the soup is full of oceanic freshness.

Cleaned pork large intestine segments cooked in soup, served with shredded ginger and pickled mustard greens. The intestines are stewed to a tender and chewy consistency, not tough, with a rich and sweet broth.

Soup made with diaphragm meat (liver-connecting meat) from pork. The meat has connective tissue, offering a tender yet chewy texture with a rich meaty flavor, making it a very popular soup.

Pork small intestine soup. The intestines contain a unique powdery substance, offering a distinct tender, slightly bitter, and sweet aftertaste. The soup is usually seasoned with ginger to remove any gaminess, making it light and refreshing.

Fresh shrimp wrapped in batter and deep-fried. Golden and crispy on the outside, with sweet and springy shrimp inside. Usually eaten with pepper salt, it's full of aroma.

Fresh oysters coated in flour and deep-fried until crispy on the outside and tender on the inside, perfectly locking in the oysters' sweet juices. Often fried with basil for a unique aroma.

Cubed fresh squid coated in batter and deep-fried. It has a chewy texture, a crispy exterior, and becomes more fragrant with each chew, making it a very popular bar snack.

Fresh cutlassfish pieces coated in batter and deep-fried. The fish is firm and delicious, crispy on the outside and tender on the inside, retaining the fish's original flavor.

Assorted Fried Seafood Platter, usually including shrimp, oysters, and squid. You can taste multiple different seafood textures and flavors at once, offering a rich and satisfying experience.