Ma Xiang La Mala Lu Wei

Braised duck head, rich in texture, including skin, brain, and cheek meat. Savory and slightly spicy, suitable for those who enjoy gnawing on bones.

Bone-in duck neck, meat is firm and flavorful. Enjoy the pleasure of gnawing on the meat near the bone, perfect with drinks.

Braised duck wings, skin is chewy and meat is tender, rich in collagen. The savory braising liquid penetrates to the bone, excellent texture.

Duck tongue, tender with cartilage. A unique texture combined with the aroma of braising liquid, a classic appetizer.

Duck intestine, crisp texture after processing. Absorbs plenty of braising liquid, very chewy.

Braised duck intestine, chewy and springy. Delicious flavor, a popular offal snack.

Bladder part of the pig, similar in texture to pork tripe but thicker and chewier. Very flavorful after braising.

Pork ear with cartilage, crisp and tender with rich collagen. Abundant fat, full of aroma.

Layered pork ear, offering both the collagen of the skin and the crunch of cartilage.

Diaphragm muscle of pork, with connective tissue, tender with a chewy bite.

Pork tail rich in collagen, thick and soft skin. Braising liquid is flavorful, very satisfying to gnaw on.

The fattest part of pork large intestine, tender and oily. Properly handled, it has no gamey smell and is full of braising liquid aroma.

Braised beef shank, firm meat with translucent tendon. Sliced, it becomes more fragrant with chewing.

Honeycomb beef tripe, chewy and absorbent. The aroma of the braising liquid fully penetrates, releasing juice when chewed.

Braised beef tendon, rich in collagen, soft and slippery. Melts in your mouth, full of rich meat aroma.

Black chicken feet, rich in collagen, smooth skin and tender meat. Savory and flavorful after braising, suitable for slow gnawing.

Chicken gizzard, firm and crisp texture. Well-braised with no gamey smell.

Braised lotus root slices, crisp and refreshing. With a hint of sweetness and the savory aroma of braising liquid.

A type of black fungus, more crisp and tender than regular wood ear mushrooms. Excellent flavor after absorbing the braising liquid.

Braised peanuts, creamy and soft texture. Moderately salty and fragrant, a classic appetizer.

Dried bean curd sheets rehydrated and braised, rich in layers, fully absorbing the braising liquid.

Braised quail eggs, chewy whites and creamy yolks. One bite each, rich flavor.

Konjac made into a flower shape, crisp and tender like squid. Tasteless on its own, primarily for enjoying the braising liquid flavor.

Thicker part of kelp root, soft and slightly chewy. Full of oceanic freshness and braising aroma.

Kelp knots, chewy and springy. Rich in minerals, a healthy braised option.

Braised king oyster mushrooms, juicy and elastic. The mushroom's sweetness perfectly blends with the braising liquid.

Braised dried tofu, firm texture. Rich bean flavor, a must-order item in Taiwanese braised dishes.

Thin bean curd sheets layered and braised, tender and juicy. Easily absorbs the braising liquid, rich in flavor.

Bean product made from rolled bean curd sheets, firm and layered texture.

Traditional cake made with glutinous rice and pork blood. Soft, sticky, with a rice fragrance.

Fish paste made into fried strips, tender and chewy after braising. With the fresh sweetness of fish.

Delicate and tender tofu product, easily absorbs soup. Its porous structure allows the braising liquid to penetrate.

Cold-dressed cucumber, crisp and juicy. Usually seasoned with garlic and vinegar, sweet and sour, appetizing.

Edamame in pods, seasoned with black pepper and garlic. Beans are fresh and sweet, a healthy snack to go with drinks.

Deboned chicken feet, smoked. Crisp texture with a unique smoky aroma.

Cold-dressed jellyfish, crisp texture. Usually served with a sweet and sour sauce, refreshing and palate-cleansing.