Ming Jia Lu Rou Fan

A classic Taiwanese snack. Savory and rich braised pork sauce is poured over white rice. The pork, with its mix of fat and lean meat, melts in your mouth after long simmering, and the sauce seeps into the rice, creating a full flavor.

Served in a bento box, including a large chicken leg with white rice and side dishes. The chicken leg is tender and juicy, usually deep-fried to golden crispiness or braised to perfection. It's a satisfying main course option.

Bento box meal with fried fish fillet. The fish fillet is crispy on the outside and delicate on the inside, served with white rice and the restaurant's seasonal side dishes for a rich texture.

Rice dish with braised pork knuckle as the main ingredient. The pork knuckle is rich in collagen, braised until tender and springy. Served with braised sauce mixed with rice and side dishes, it has a rich and savory flavor.

Bento box with a whole braised chicken leg as the main dish. The chicken leg is slow-cooked in a special braising liquid, making the meat tender and flavorful, with the sweet aroma of soy sauce.

A mixed bento box including chicken wings and other ingredients. Suitable for diners who enjoy the texture of chicken wings, served with rich side dishes and white rice.

A common bento box flavor in Taiwan. The main dish is a thick piece of fried pork chop, marinated, battered, and deep-fried. It's crispy on the outside and tender on the inside, with five-spice or pepper flavor.

Rice dish with large pieces of braised pork belly (kong rou) as the main ingredient. The meat layers are distinct in fat and lean, braised until tender and not greasy. It's the best choice for those who love to eat meat in large portions.

A bento box primarily featuring a variety of vegetables, usually without a main meat dish. It includes various seasonal vegetables and side dishes like tofu, offering a light and healthy option.

Noodle soup or dry noodles with a large braised chicken leg. The noodles are smooth, and the chicken leg is tender. It usually comes with some vegetables and soup, making it a hearty noodle dish.

Noodles with crispy fried fish fillet. The crispy texture of the fish fillet contrasts with the softness of the noodles. Recommended to enjoy while hot.

Noodles with braised pork knuckle. The pork knuckle is rich in collagen and eaten with noodles. The soup usually has the savory flavor of the braising liquid.

Noodles with braised chicken leg. The chicken leg meat is tender, and the braising liquid flavor blends perfectly with the noodle soup.

Noodles with chicken wings and other ingredients, with a unique flavor, suitable for customers who like diverse textures.

A classic Taiwanese noodle dish. Fried pork chops are added to noodle soup or served separately. The pork chops become even more delicious after absorbing the soup, and the noodles are springy.

Noodles with large pieces of braised pork belly (kong rou). The pork belly is tender and juicy, and the braising liquid blends into the soup, adding a rich flavor.

Simple yet delicious noodle soup, topped with the restaurant's special braised pork sauce. The soup is refreshing, and the pork sauce adds savory and oily richness.

Dry noodles without soup, topped with braised pork sauce. Stir well before eating to coat every strand of noodle with the sauce. Savory and appetizing.

Refreshing pork bone broth with springy pork meatballs. Usually sprinkled with chopped celery and white pepper for flavor, it's a classic soup to accompany rice dishes.

Fish balls made from milkfish paste, served in soup. The fish balls are tender with a fresh fish flavor, and the soup is sweet and light.

A la carte fried chicken leg. The skin is golden and crispy, and the meat is juicy. It's suitable for customers who want to add an extra dish.

A la carte fried fish fillet. Crispy on the outside and tender on the inside fish pieces, suitable as a side dish.

A la carte braised pork knuckle. Slow-cooked for a long time, the skin is springy, the meat is tender, rich in collagen, and full of braised aroma.

A la carte braised chicken leg. The chicken fully absorbs the essence of the braising liquid, resulting in a tender texture and delicious flavor.

A la carte fried pork chop. Marinated pork slices are battered and deep-fried, full of aroma and with a firm texture.

A la carte braised pork belly. Moderate fat and lean ratio, tender texture, a perfect companion for rice.

Traditional Taiwanese side dish. Napa cabbage is stewed until tender with ingredients like dried shrimp and shiitake mushrooms. It has a sweet flavor and a smooth texture.

Side dish made from braised dried bamboo shoots. Crisp texture with a slightly sour flavor and the aroma of chicken or pork fat, very appetizing.

Fresh seasonal leafy vegetables (such as sweet potato leaves, water spinach) are quickly blanched and drizzled with soy sauce paste or braising liquid. Crisp and healthy.

Various home-style side dishes offered in the restaurant, usually varying daily, such as seaweed, dried tofu, etc. Suitable for pairing with main courses.

A la carte fried chicken wings. Crispy on the outside and juicy on the inside, suitable as a snack or side dish.

Triangle fried tofu slow-cooked in braising liquid. The tofu absorbs the soup inside, creating a bursting sensation when bitten.

Duck eggs, richer than chicken eggs, braised until the whites are springy and flavorful, and the yolks are creamy and mellow.

Fluffy white rice cooked to perfection, serving as a fundamental staple to accompany various savory dishes.

The restaurant's special braised pork sauce, sold separately. You can buy it to pour over white rice or blanched vegetables at home to recreate the restaurant's deliciousness.