Lin Ji Ma You Ji

Soup made by stir-frying chicken pieces with old ginger sautéed in black sesame oil. The soup is rich with the aroma of sesame oil and ginger, and the chicken is tender. It is a classic Taiwanese nourishing dish.

Chicken stewed with four traditional Chinese medicinal herbs: Angelica sinensis, Chuanxiong, Bai Shao, and Shu Di Huang. The soup is sweet with a light herbal fragrance and a smooth taste.

Chicken soup stewed with mushrooms, the soup is sweet and delicious, with a rich mushroom aroma.

Chicken testicles stewed in sesame oil broth. The chicken testicles are tender and delicate, melting in the mouth like tofu, without any fishy smell, served with a rich sesame oil broth.

Fresh pork kidney slices are quickly blanched to maintain a crisp and tender texture, served with warm sesame oil broth.

Fresh shrimp with sesame oil broth, the soup combines the sweetness of shrimp with the aroma of sesame oil.

Pork heart slices cooked in sesame oil soup, firm and chewy in texture, delicious flavor.

Sesame oil soup cooked with fresh fish slices, the fish is delicate, and the soup is sweet and mellow.

Plump fresh oysters cooked in sesame oil soup, the oceanic sweetness and sesame oil aroma are perfectly combined.

Soup made with lean meat, the meat is firm and not greasy, and the soup is rich.

Fresh pork liver slices cooked in soup, tender and not dry, with the concept of nourishing blood and boosting energy.

Offal refers to chicken gizzards, hearts, and other internal organs. It has a crisp and chewy texture and is served with sesame oil broth.

Soft and glutinous blood cake (pig's blood cake) cooked in sesame oil soup, absorbing the broth, unique flavor.

A large amount of cabbage cooked in sesame oil soup, releasing the sweetness of the vegetables into the soup, with a refreshing taste and sesame oil aroma.

Simple sesame oil broth with handmade noodles. The noodles are fine and smooth, absorbing the soup. It is a simple yet satisfying staple.

Clear broth with chicken testicles, no sesame oil added, allowing you to taste the original flavor of the ingredients, the soup is refreshing.

Clear broth with pork kidney, served with ginger shreds to remove the fishy smell, the soup is clear and delicious, and the kidney is crisp and tender.

Clear soup based on fresh shrimp, the soup is full of the natural sweetness of seafood.

Clear soup with pork heart, usually served with ginger shreds, chewy texture, and refreshing soup.

Clear ginger soup with fresh fish slices, the fish is tender, suitable for diners who prefer light flavors.

Fresh oysters cooked in clear soup with ginger shreds and chopped scallions, the soup is fresh and delicious, with the taste of the sea in every bite.

Lean meat slices cooked in clear soup, the meat is fresh and delicious, and the soup is not greasy.

Pork liver clear soup, usually served with plenty of ginger shreds to remove the fishy smell, the soup is clear, and the pork liver is tender.

Clear soup made from chicken offal, rich in texture, and refreshing and degreasing.

Blood cake cooked in clear soup, a simple soup with soft and delicious blood cake.

Pure vegetable broth, enjoy the natural sweetness of cabbage.

Clear broth with handmade noodles, lighter flavor, suitable for those who don't like heavy tastes.

Cooked handmade noodles tossed with black sesame oil and minced garlic, rich in aroma and smooth in texture, a classic dry mixed noodle dish.

Dry noodles sprinkled with plenty of green onions, fragrant with scallions, and refreshing in taste.

Dry noodles tossed with Taiwan's signature satay sauce, savory and rich, with the aroma of dried flatfish and dried shrimp.

Dry noodles topped with rich sesame paste, fragrant when stirred, with a thick and smooth texture.

Steamed blood cake (pig's blood cake), cut into pieces and drizzled with soy paste, soft, glutinous, and chewy texture, a common Taiwanese snack.

Blanched vegetables, drizzled with a little sauce or oil for seasoning, crisp and refreshing.

Steamed white rice.

Blanched pork kidney slices drizzled with sauce, crisp and tender texture, no fishy smell.

Blanched pork heart slices drizzled with sauce, firm and chewy.

Blanched lean meat slices, simply seasoned to retain the original flavor of the meat.

Blanched fresh fish slices, drizzled with sauce and ginger shreds, the meat is tender.

Blanched fresh oysters, plump, drizzled with sauce and minced garlic, full of oceanic flavor.

Blanched pork liver, cooked to a tender and pink consistency, served with sauce.

Chicken testicles seasoned with salt and pepper, savory and appetizing, slightly crispy on the outside and tender on the inside.

Blanched pork belly slices drizzled with rich minced garlic soy paste, fatty but not greasy, a classic Taiwanese appetizer.

Blanched chicken offal, crisp texture, suitable as a snack with drinks or as a side dish.