Kan Ji Liang Mian

Noodle soup made with fish paste wrapped around squid pieces. The soup is thick and starchy, with the aroma of dried flatfish and basil, smooth and delicious.

Pork coated in flour and cooked in a thick, starchy soup. The meat is tender and chewy, a common traditional Taiwanese noodle dish.

Dry noodles with clear soup, topped with savory and crispy pickled mustard greens and shredded pork. The soup is refreshing and not greasy, and the saltiness of the pickled mustard greens enhances the overall umami.

Pork wontons with thin skin and abundant filling, served with noodle soup. The soup is usually made from pork bone broth, served with vegetables and celery, offering a rich and satisfying experience.

Fresh pork liver slices cooked in noodle soup. The pork liver is tender and powdery, the soup is especially sweet due to the meat juices, and it is rich in nutrients.

Dry noodles drizzled with rich sesame paste. The aroma is rich after mixing, with a thick and smooth texture, and the nutty flavor unique to sesame.

Dry noodles drizzled with fried sauce made from diced dried tofu, minced meat, and bean paste. Savory and rich flavor, very appetizing.

Dry or soup noodles mixed with satay sauce. The satay sauce has the aroma of dried flatfish and garlic, with a unique and rich flavor.

The simplest clear soup noodles, usually with only broth, noodles, and a little green vegetable and scallions. Light flavor, allowing you to taste the original flavor of the noodles.

Noodles without soup, drizzled with thick soy sauce, lard, or minced pork sauce. Mix well before eating, savory and smooth.

Dry noodles with both sesame paste and fried sauce. Combines the aroma of sesame paste with the savory umami of fried sauce, offering rich layers of flavor.

Thick noodle soup containing various stew ingredients (such as meat stew, squid stew, etc.). You can taste different textures of ingredients at once, very satisfying.

Noodle soup with diaphragm muscle meat (pork diaphragm). The meat has connective tissue, is tender with a slight chew, and the soup is delicious.

Chilled oil noodles drizzled with sesame paste, minced garlic, and vinegar. Chewy and refreshing texture, a popular choice in hot weather.

Classic Taiwanese snack, diced pork with balanced fat and lean meat, braised and served over white rice. Savory and sweet aftertaste, rich in collagen.

Broth dish made with thick rice noodles, usually with fried shallots and celery. The rice noodles are soaked in pork bone broth, with a soft and glutinous texture.

Soup combining pig's small intestine and pig's blood chunks. The soup usually contains pickled mustard greens and chives to remove odor and enhance flavor, with generous ingredients.

Clear soup simmered from meat around the pig's skull. The meat is tender and rich in collagen. It tastes even better with shredded ginger and thick soy sauce.

Thickened stew with chewy fish paste and squid pieces. Moderately sweet and savory, usually enhanced with black vinegar.

Thick soup with flour-coated pork strips. Smooth soup, tender meat pieces, a common Taiwanese stew.

Clear soup with pig's large intestine, usually with shredded ginger to remove any odor. The intestine is well-prepared with no off-putting smell, and has a soft, chewy texture.

Clear soup made with pork diaphragm muscle. The meat has a little connective tissue, with a tender and unique texture.

Refreshing pork bone broth with thin-skinned, flavorful pork wontons. Usually sprinkled with white pepper and celery to enhance the aroma.

Soup made with pork intestine (a type of small intestine). The intestine has a powdery texture inside, with a unique flavor.

Soup made with pig's large intestine, usually with shredded ginger and pickled mustard greens. The intestine has a chewier texture and is rich in fat.

Freshly cooked pork liver soup. Pork liver is cooked to a tender, just-done consistency, with a clear and sweet soup that nourishes the blood.

Homestyle soup with Hsinchu meatballs and egg drops. The meatballs are springy, the egg drops are smooth, with a simple and refreshing taste.

Clear soup with seasonal vegetables and egg drops. Nutritionally balanced, light flavor.

Clear soup with tofu and vegetables. The tofu is soft, the soup is clear, suitable for pairing with heavier dry noodles.

Soup made with chunks of fresh pig's blood, usually flavored with pickled mustard greens and chives. The texture is smooth and slightly crisp, with a refreshing soup.

Clear soup with blanched seasonal vegetables. Crisp vegetables with a pork bone broth base.

Soup made by pouring beaten eggs into boiling broth. Smooth texture, with egg aroma.

Clear soup with pork meatballs, sprinkled with celery and pepper. The meatballs are firm and springy.

A thick soup containing various stew ingredients (such as meat stew, squid, etc.). Rich in ingredients and flavor, you can taste multiple flavors in one bowl.

Common 'black and white cut' dish, boiled pork intestine. Served with thick soy sauce and shredded ginger, with a soft and powdery texture.

Cleaned pig's large intestine, boiled or braised. Chewy texture, with a charming fatty aroma.

Pork small intestine segments, with a crispier and more tender texture than large intestine. Usually served with shredded ginger and sauce.

Blanched pork diaphragm muscle, commonly known as diaphragm meat. The meat has tendons, a rich texture, and is a popular choice for 'black and white cut' dishes.

Pig's aorta, extremely crisp texture. No fishy smell, suitable for diners who like a crisp texture.

Pork slices with alternating fat and lean meat, usually boiled white cut pork. Served with garlic and thick soy sauce, it is rich in flavor.

Selected pork shoulder meat, with fat marbling in the lean meat. Less greasy than pork belly, the meat is tender and fresh.

Meat from the pig's skull, rich in collagen and tender. A delicious choice for connoisseurs.

Fresh pork liver quickly blanched. Maintains the tenderness and moisture of the pork liver, very nourishing when eaten with sauce.

Braised pork tripe tip, rich in flavor. The texture is firm and chewy, with a rich braising liquid aroma.

Blanched pig's tongue slices. Unique crunchy and tender texture, boneless and tendon-free.

Blanched pork heart slices. Firm and crisp texture, no fishy smell.

Blanched squid slices. Crisp and chewy texture, usually served with wasabi soy sauce or five-flavor sauce.

The fattiest part of the pig's large intestine, deeply braised. The texture is soft and glutinous, rich in fat.

Pig's oviduct, extremely crisp texture. Tubular in appearance, a favorite among gourmands for 'black and white cut' dishes.

Cleaned pig skin, rich in collagen. Chewy texture, not greasy.

Cleaned pork lung slices. Tender texture with a unique spongy feel, absorbing the essence of the broth.

Bean product with a firm texture similar to chicken. Savory and flavorful after braising, a common vegetarian side dish.

Thinly sliced smoked or braised pig's head skin. Contains cartilage, with a crisp texture and smoky aroma.

Pig's ear slices with large soft cartilage. Crisp texture, rich in collagen.

Cooked wontons served with sauce. Thin skin and fresh filling, enjoy the original flavor of the wontons directly.

Chilled tofu with preserved egg, drizzled with thick soy sauce and bonito flakes. Cool and tender texture, a common appetizer.

Blanched seasonal vegetables (such as sweet potato leaves, water spinach, etc.), drizzled with minced garlic soy sauce or braising liquid. Crisp and healthy.

Braised dried tofu slices. Firm texture, with the flavor of tofu and braising liquid combined.

Braised eggs with rich flavor. The egg white is chewy and colored, the yolk is creamy.

Braised seaweed, soft with a slight crunch. Rich in minerals, a classic side dish.

Fried tofu that has been braised. The skin is chewy, and the inside is full of broth, offering a multi-layered texture.

Braised fried tofu, single piece.

A porous bean product that easily absorbs broth after braising. Bursts with flavor when bitten, rich texture.

A single preserved egg, served with thick soy sauce. Unique chewy texture.

Braised flat tofu. Softer texture than fried tofu, rich in soy flavor, and deeply infused with braising liquid.

Braised flat tofu, single piece.