Liao Jiao Mi Fen Tang (Yanji 1st Store)

A classic Taiwanese snack, fatty and lean minced pork is braised until tender and savory, then poured over white rice. Moist and smooth texture, rich flavor with the aroma of soy sauce and shallots.

Tender shredded chicken is placed on white rice, drizzled with chicken oil and special sauce. Light and fresh flavor, the meat is delicate and not dry.

A double delight combining braised pork rice and chicken rice, offering both the savory richness of braised pork and the tender freshness of chicken. Perfect for those who want to taste two flavors at once.

A soup made with thick rice noodles, the broth is usually a rich milky white. The rice noodles absorb the essence of the pork bone broth, with a smooth texture, sprinkled with celery seeds for added aroma.

A clear soup featuring daylily flowers, with a light and sweet broth. The daylilies have a slightly crisp texture and a faint floral aroma, a refreshing and palate-cleansing soup.

A classic Taiwanese soup with chewy and juicy pork meatballs. The broth is usually made from pork bones, sprinkled with pepper and celery, simple yet delicious.

A clear soup simmered with winter melon chunks, with a sweet and clear taste. The winter melon is cooked until soft and transparent, melting in the mouth, perfect to accompany greasy main dishes.

A soup with multiple ingredients, usually including meatballs, fish balls, radish, or other items. Rich and multi-layered broth, allowing you to taste multiple textures at once.

A famous traditional Taiwanese noodle dish, oil noodles with minced pork, shrimp, or braised egg. Rich and sweet broth with the aroma of minced garlic and black vinegar.

Dry noodles mixed with special sauce or minced pork, without soup. The noodles are chewy and fully coated with the sauce, savory and flavorful, a common staple choice.

A meal box with braised pork rice as the main staple, usually accompanied by side dishes like shredded bamboo shoots, tofu, braised egg, or greens. Economical and very filling.

A meal box with chicken rice as the main staple, accompanied by abundant side dishes. The chicken is fresh and not greasy, suitable for those who prefer lighter flavors.

A double-dish bento combining chicken and braised pork, served with various side dishes. Satisfies the craving for two types of meat at once, with a rich variety of dishes.

A luxurious bento box with braised pork knuckle as the main dish. The pork knuckle is well-braised, with chewy skin and tender meat, served with rice and side dishes for a satisfying meal.

Braised pork knuckle, rich in collagen. Chewy skin and tender meat, with a rich braising sauce aroma.

Fresh pork heart slices, firm and crisp texture. Usually simply blanched and served with shredded ginger and soy paste, allowing the original flavor of the ingredients to shine.

Cleaned pork tongue, tender with a slight crispness. No gamey taste, one of the popular 'black and white cut' items.

A uniquely textured offal dish, tender and airy. Carefully cleaned and processed, it has a unique flavor after absorbing the sauce.

Cleaned pork skin, rich in collagen. Chewy and smooth texture, not greasy, usually served with garlic soy sauce.

Melt-in-your-mouth pork liver, with a mousse-like texture, not dry or tough at all. Rich and sweet flavor, a favorite among gourmets.

Pork's small intestine, containing powdery substance, with a soft, slightly bitter and sweet taste. A classic dish from Taiwanese 'black and white cut' stalls.

Cleaned pork large intestine, blanched or braised. Chewy and springy texture, becomes more flavorful with chewing, usually served with shredded ginger to cut the richness.

Pork oviduct, with a curled shape. Very crisp texture, not greasy at all, suitable for those who enjoy crunchy food.

Large intestine stewed for a long time in a large pot of braising liquid. Deep red color, savory and flavorful, tender but with a slight chewiness, very good with rice.

Diaphragm muscle connected to the liver, with fascia. Texture is half tendon, half meat, chewy and flavorful, a very popular cut dish.

Fatty and lean pork slices, blanched. The fatty part is sweet and not greasy, the lean part is firm, even more delicious dipped in minced garlic soy sauce.

Meat from the sides of the pig's cheeks, with fine muscle texture. Very tender texture, almost no fat, a choice suitable for all ages.

Fish roe steamed or fried and then sliced, drizzled with mayonnaise. Distinct grains, savory flavor, a popular cold appetizer.

Fresh octopus slices, chewy and firm texture. Sweet and fresh meat, usually served with five-flavor sauce or wasabi soy sauce.

A Taiwanese specialty, smoked shark meat. Tender and elastic texture, full of unique smoky aroma, charming flavor.

Fresh green water bamboo shoots are cooked, chilled, cut into chunks, and drizzled with mayonnaise. Crisp and sweet texture, juicy like fruit, a summer refreshment.

Water bamboo, known as 'beauty's legs', with a delicate and tender texture. Simply blanched to retain its natural sweetness, refreshing and delicious.

Raw clams marinated with soy sauce, garlic, and chili. Salty, fresh, and slightly spicy, with tender meat, a perfect appetizer with drinks.

A specialty from Yilan, sliced smoked duck meat. Savory and rich flavor with the aroma of brown sugar smoking, often served cold with scallions.

Cold jellyfish skin, crisp and chewy texture. Usually mixed with minced garlic, vinegar, and sesame oil, sweet and sour, appetizing, with rich texture.

Pork ear with cartilage, sliced thinly. Crispy and chewy texture, savory and aromatic after smoking or braising, a common appetizer with drinks.

Stir-fried small dried fish, usually served with dried tofu or chili. Crispy and savory texture, rich in calcium, more flavorful with chewing.

Shredded bamboo shoots braised in chicken or pork fat, with a sour and crisp texture. Balances the greasiness of the main dish, the perfect companion to braised pork rice.

Seasonal fresh vegetables blanched and topped with lard, minced garlic, or braising liquid. Crisp texture, retaining the original flavor of the vegetables, healthy and balanced.

Soybean product with layered texture and bean aroma. Absorbs the flavor of the braising liquid or broth, tender and juicy.

Traditional firm and dense tofu. Usually braised or blanched and drizzled with soy paste, a simple and unpretentious delicacy.

Tofu with a golden crispy exterior and a soft, porous interior. Easily absorbs soup or braising liquid, with a bursting texture when bitten.

Eggs stewed for a long time in braising liquid. The egg white is chewy and colored, the yolk is dense and flavorful, an indispensable side dish for bento boxes or noodle dishes.

Chilled silken tofu topped with chopped preserved egg, sprinkled with bonito flakes and scallions, drizzled with soy paste. The unique flavor of the preserved egg perfectly blends with the mildness of the tofu.