Lao Pai Zhang Zhu Jiao Fan

Bento box made with pork hind leg meat, with a good balance of fat and lean meat, and chewy skin. Paired with white rice, shredded bamboo shoots, and tofu as side dishes, drizzled with special braising liquid, it has a rich flavor and is a classic Taiwanese bento choice.

Selected pork knuckle middle section, with skin and bone, rich in collagen and chewy. The bento includes white rice and refreshing side dishes, drizzled with rich braising liquid, suitable for diners who like to gnaw on bones and enjoy collagen.

Pork knuckle tip section, mainly for its rich collagen and tendons, with less meat. The braising liquid is flavorful, the skin is chewy, and it's full of flavor when paired with white rice and side dishes.

Stir-fried cabbage, retaining the natural sweetness and crispness of the vegetables. Simply seasoned, with a refreshing taste, it's a suitable side dish to accompany braised pork rice or pork knuckles to cut through the richness.

Braised dried shredded bamboo shoots, with a crisp texture and a slight sourness and braising liquid aroma. It's an indispensable classic side dish for traditional Taiwanese braised pork rice and pork knuckles.

Cleaned pork skin braised for a long time, with excess fat removed. Soft, tender, and chewy texture, rich in collagen, fully absorbing the savory flavor of the braising liquid.

Firm tofu slowly braised in braising liquid until the skin turns brown. The inside remains soft and tender, absorbing the full flavor of the braising liquid, with a blend of bean and soy sauce aromas.

Eggs or duck eggs are braised for a long time, with chewy whites and dense yolks. They have a rich soy sauce aroma and are a common side dish in traditional snacks.

Taiwanese-style sausage, firm texture, with a good balance of fat and lean meat. It has a slight sweetness and aroma of wine, usually sliced and eaten, with a unique flavor.

A Japanese-style soup based on miso, with diced tofu and chopped scallions. The flavor is savory and mellow, suitable for drinking after a meal to relieve greasiness.

Clear soup made with fresh bamboo shoots, with a naturally sweet and clear broth. The bamboo shoots are crisp and refreshing, a common light soup for summer.

Chewy pork meatballs added to clear broth. The soup usually has the aroma of celery and pepper, simple and delicious.

Steamed white rice, with grains clearly separated. Soft and chewy texture, it's the staple base to pair with savory pork knuckles and braised dishes.

Steaming hot white rice drizzled with the restaurant's special rich braising liquid. The braising liquid has the aroma of pork fat, with a balanced sweet and savory flavor, making the rice more moist and appetizing.

Whole pork thigh meat, thick skin and abundant meat, firm texture. Suitable for sharing among many people, allowing you to taste the richness of the fat, the chewiness of the skin, and the firmness of the lean meat.

The middle section of the pork knuckle, retaining the complete skin, tendons, and bone. Rich in texture, full of collagen, suitable for diners who enjoy gnawing on meat near the bone.

Pork hind leg meat cut into bite-sized pieces, deboned for easy eating. The meat is tender and not dry, the fatty parts are soft and not greasy, fully absorbing the essence of the braising liquid.

Pork knuckle middle section cut into pieces, mainly to enjoy the unique texture of the skin and tendons. Braised to perfection, rich in collagen, a favorite of gourmets.

The lowest part of the pork knuckle, with many tendons and chewy skin, almost no lean meat. Extremely elastic texture, rich in collagen, suitable for slow gnawing to savor the braising liquid's aroma.