Liang Zhou Jie Wu Ming Liang Mian

A traditional snack common in northern Taiwan. Made with thick rice noodles simmered in pork bone broth, the soup is milky white, with a fresh, sweet, and rich flavor. The rice noodles are smooth and chewy, usually sprinkled with celery seeds and white pepper for flavor.

Taiwanese-style cold noodles. Cooked and cooled oil noodles, drizzled with rich sesame paste (mazo), minced garlic, vinegar, and soy sauce water. Served with crisp shredded cucumber, the texture is refreshing and appetizing, suitable for hot weather.

Taiwanese miso soup, with a sweet flavor. Based on miso, you can choose to add egg drop or meatballs for added richness and satiety.

Light and refreshing soup with abundant seaweed. Clear broth with the oceanic flavor of seaweed.

Clear soup made with white radish. Radish is simmered until tender and flavorful, and the soup is full of the radish's natural sweetness.

Soup with pork meatballs. The meatballs are springy and juicy, with meat juice overflowing when bitten. The soup base is simple and delicious.

Pig's diaphragm. Meat with fascia, tender with a chewy texture, rich meat flavor. Served sliced after boiling, drizzled with soy sauce paste and ginger shreds.

Pig's cheek meat. Due to high activity, the meat is very tender and sweet, with almost no fat, a highly popular side dish cut.

Pork jowl, also known as 'golden sixty-four taels'. Evenly distributed fat, crisp and refreshing texture, not dry or greasy.

Pork belly. Alternating layers of fat and lean meat, with chewy skin and rich fat, tender meat. Suitable for those who enjoy the aroma of fat.

Boiled pig tongue. Firm and elastic texture, no gamey taste.

Pig's throat area. Mainly cartilage tissue, extremely crisp texture, makes a crunching sound when bitten.

Boiled pig heart. Firm and tender texture, rich in protein, without excessive fat.

The arterial blood vessel connecting to the pig's heart. Crispier than pig heart, with a unique chewy texture.

Pig large intestine. Boiled after thorough cleaning, tender and rich texture, with a unique fatty aroma.

The end part of the large intestine. Thicker and more tender than regular large intestine, with a richer and softer texture.

Pig's small intestine. Contains powdery digestive fluid (chyle) inside, with a tender and slightly bitter taste, and a chewy outer skin.

Pig's oviduct. Tube-shaped, very crisp and chewy texture, no gamey taste at all.

The connecting part of the large intestine. Thicker and crispier than regular large intestine.

Pig kidney. Extremely tender and crisp texture, no gamey taste when properly prepared, often served with sesame oil or ginger shreds.

Pig bladder. Similar texture to pig stomach but thinner, with a Q-crisp and chewy texture.

Boiled pig liver. Tender and smooth texture, rich in iron.

Pig's esophageal cartilage. Crispy texture, suitable for those who enjoy chewing.

Pig's main artery (heart tube). White in color, very crisp texture, chewy like squid.

Cleaned pig skin. Cooked until soft and chewy, rich in collagen.

Deep-fried tofu that has absorbed the essence of the broth in the rice noodle soup pot. Bursts with soup when bitten, soft and tender texture.

White radish used for soup. Very flavorful and tender after long simmering, full of the soup's sweetness.

Boiled pig lung. Cleaned pig lung has a soft and tender texture, with a unique airy and elastic feel.

A platter of assorted 'black and white cut' dishes, randomly selected by the restaurant from various parts. Suitable for customers who want to try multiple textures at once or have difficulty choosing.