Nan Tai Shi Mu Yu Zhi Jia

A classic Taiwanese bento box. Steamed rice topped with savory and rich braised pork sauce, served with various side dishes. The braised pork is a good balance of fat and lean, tender and flavorful. A satisfying meal.

A bento box featuring shredded chicken, drizzled with special chicken broth or soy paste, served with various side dishes. The chicken is tender and not dry, with a light and fresh flavor. Suitable for those who prefer lighter tastes.

A double-flavor bento combining shredded chicken and braised pork sauce. Enjoy the sweetness of chicken and the savory aroma of braised pork, creating rich layers of flavor. Very satisfying with side dishes.

A bento box featuring a large deep-fried chicken leg. The skin is fried to a golden crisp, and the meat inside is juicy and tender. Served with rice and side dishes, it's a popular choice at Taiwanese bento shops.

Traditional Taiwanese fried pork chop bento. The pork chop is marinated, then coated and deep-fried. Crispy on the outside, tender on the inside, with a unique marinade aroma. Excellent when eaten with side dishes.

A bento box featuring large pieces of braised pork belly. The pork belly is a mix of fat and lean meat, deeply flavored with braising liquid, with a chewy skin and tender meat that melts in your mouth. Savory and perfect with rice, it's the top choice for those who love rich flavors.

A main dish made from pan-seared, boneless milkfish fillet. The fish is delicate and sweet, pan-seared to a golden brown with a fragrant aroma. A nutritious and delicious choice with bento side dishes.

The main dish is a braised poached chicken thigh, with smooth skin and tender meat, glistening in color. It has a light soy sauce aroma and the meat is fresh and juicy. Very appetizing when enjoyed with rice.

Milkfish belly bento available in pan-fried or braised styles. The belly is rich in fat and tender, boneless. Pan-fried is crispy, braised is savory, both are excellent with rice.

A bowl of hot steamed white rice. The grains are chewy and distinct, with a rice aroma. Usually served as a staple, accompanied by soup or side dishes.

A famous Taiwanese commoner's dish. Steamed rice topped with long-simmered minced pork braising sauce, moderately sweet and savory, rich in fat. Mix well before eating for a fragrant aroma.

Steamed rice topped with tender shredded chicken, usually drizzled with chicken oil and a special sauce. Light and not greasy, with sweet and fresh chicken. A good choice for a light lunch.

A rice dish that includes both shredded chicken and braised pork sauce. You can enjoy the fresh aroma of chicken and the rich flavor of braised pork simultaneously, with complex layers of texture. Suitable for those who want to satisfy two flavors at once.

A congee made with anchovies (small silver fish), light and fresh in flavor. Rich in calcium, with a soft and smooth congee base. Suitable for the elderly, children, or those who prefer light flavors.

A Taiwanese savory congee with boneless milkfish chunks. The broth is sweet, the fish is delicate, and fried shallots are usually added for flavor. A hot and satisfying bowl of congee.

Congee made with milkfish skin and meat. The skin is smooth and chewy, rich in collagen. The soup is fresh and has a unique texture.

A luxurious congee featuring a whole milkfish belly. The belly is rich in fat and tender, perfectly blending with the sweet congee broth. One of the best ways to savor the deliciousness of milkfish.

Congee made with fresh oysters (or mussels). Every bite is full of oceanic umami, with plump and juicy oysters. Usually served with ginger slices and celery seeds for added flavor.

A dish combining various seafood, available as congee or soup noodles. The broth is full of seafood essence, incredibly sweet. Generous portions ensure you taste the seafood in every bite.

Congee made with high-grade grouper. The skin is thick and chewy, rich in collagen, and the fish meat is delicate and firm. A luxurious congee that is nourishing and beautifying.

Cooked handmade vermicelli tossed with rich black sesame oil and minced garlic. The vermicelli is smooth and silky, with a strong aroma of sesame oil. A simple yet classic traditional flavor.

Noodles in sesame oil broth with chunks of milkfish. Sesame oil is warming and nourishing, and the fish is tender. Suitable for cooler weather or when you need a boost.

Sesame oil broth with milkfish skin (with meat) and vermicelli. The chewy texture of the fish skin paired with smooth vermicelli offers a unique flavor. It has a warming and nourishing effect.

A deluxe version of sesame oil noodles, with a whole milkfish belly. The richness of the fish belly and the aroma of sesame oil complement each other, creating a rich and sweet soup. An excellent choice for nourishment.

A classic Taiwanese postpartum meal or tonic, featuring crisp pork kidney with sesame oil vermicelli. The kidney is well-prepared, without a fishy smell, and has a crisp texture. The broth is full of sesame oil and ginger aroma.

Noodles with fresh oysters (referring to clear or sesame oil broth, not thickened red noodles). Oysters are sweet and juicy, paired with fine noodles for a burst of umami.

A refreshing soup containing chewy milkfish balls. The balls are crisp and bouncy, with the fresh flavor of fish paste. The broth is light, often sprinkled with celery seeds and pepper for flavor.

A clear soup made with fresh, boneless milkfish fillet. The fish is delicate, and the broth is naturally sweet and clear. Ginger slices are added to remove fishiness and enhance flavor. Simple yet delicious.

A soup featuring milkfish skin with meat. The skin is rich in collagen and has a smooth texture. The soup is fresh and delicious, a popular choice for beauty and skin health.

A famous Tainan specialty soup, containing a whole piece of boneless milkfish belly. The belly is plump and tender, and the broth is sweet and refreshing. Excellent flavor when served with ginger slices.

Clear soup made with fresh clams. The clam meat is plump, and the broth is milky white, full of oceanic salty flavor. Usually flavored with ginger slices and basil.

Soup made with plump fresh oysters. The broth is clear and sweet. The oysters are tender and burst with juice when bitten. Served with pickled vegetables or ginger slices, it's refreshing and cuts through richness.

Soup made with fresh sea bass chunks. The sea bass meat is delicate and is believed to aid in wound healing. The broth is clear, fresh, and highly nutritious.

Premium fish soup, made with grouper chunks with skin. The skin is thick and chewy, the fish meat is firm and sweet. The broth is rich in collagen and has a deep umami flavor.

A soup made by stir-frying old ginger in black sesame oil, then quickly cooking pork kidney. The kidney is crisp and tender without any fishy smell, and the sesame oil broth is warming and nourishing. Suitable for winter or postpartum consumption.

Traditional Taiwanese tonic soup, stewed with chicken, sesame oil, and rice wine. Rich in wine aroma, the chicken is flavorful. It has effects of promoting blood circulation and warming the body, the best choice for cold weather.

Classic chicken soup stewed with mushrooms. Mushrooms absorb the chicken broth, and the chicken takes on a mushroom aroma. The soup is sweet and smooth, suitable for all ages.

Chicken soup stewed with Chinese medicinal herbs, aimed at strengthening the body. The herbal flavor is light and not bitter, and the chicken is tender. Suitable for those needing to replenish energy.

A flavorful soup combining garlic, clams, and chicken. Garlic is stewed until soft, and the soup is rich in garlic aroma and sweetness. Helps boost immunity.

Chicken soup stewed with burdock and clams. Burdock has a unique fresh aroma that cuts through richness and enhances flavor. The soup is refreshing and sweet, rich in fiber and nutrients.

Eggs braised for a long time, with chewy, colored egg whites and a smooth, flavorful yolk. A classic side dish for bento boxes or braised pork rice.

Fried tofu simmered in braising liquid. The tofu absorbs the braising liquid, bursting with juice when bitten. Soft texture, savory and perfect with rice.

Battered and deep-fried cod strips. Crispy on the outside, with delicate white fish meat inside. Usually served as a snack or side dish.

Braised bamboo shoots, retaining their crispness and fiber. Usually simmered in chicken or pork fat, they are sour, appetizing, and a great palate cleanser.

An egg dish made with fresh oysters and chopped scallions. Rich egg aroma with savory oysters. A home-style dish full of oceanic flavor.

A pancake or baked egg mixed with a large amount of anchovies. Every bite contains the fresh aroma and texture of anchovies. Rich in nutrients, suitable to eat with rice.

Milkfish head slow-cooked in a unique braising liquid. The head is rich in collagen, with tender and flavorful meat. Ideal for connoisseurs who enjoy gnawing on bones and sucking out the juices.

A whole milkfish belly is stewed in braising liquid. The belly's fat becomes a smooth texture, savory and sweet. No need to worry about bones, enjoy it heartily.

Milkfish belly pan-fried until golden and crispy. Excess oil is rendered out, preserving the fish's sweetness and charred aroma. Sprinkled with pepper salt and lemon juice for enhanced flavor.

Fresh milkfish skin with meat, quickly blanched to retain its chewy texture and fresh flavor. Usually served with wasabi soy sauce or five-flavor sauce, it's refreshing and delicious.

A daily limited delicacy: fresh milkfish intestines, blanched. Crisp texture, no fishy smell. A delicacy only true connoisseurs appreciate.

Plump, fresh oysters simply blanched to savor their original flavor. Oysters are full and bursting with juice, full of umami. Served with ginger slices and soy paste.

A choice of single main dishes. You can choose between tender and flavorful braised pork belly, or crispy and savory fried pork chop. Suitable for adding to your meal.

Poached chicken thigh served on a plate. The skin is glossy, the meat is tender and juicy, with a sweet soy sauce flavor. A great accompaniment for rice or drinks.

Blanched slices of pork belly, drizzled with special minced garlic soy paste. The slices are fatty but not greasy, with a rich, slightly spicy garlic aroma that is very appetizing.

A large deep-fried chicken leg, served a la carte. No thick batter, just deep-fried to lock in the juices. The skin is thin and crispy, the meat is tender and juicy, and it tastes even better with a sprinkle of pepper.

Seasonal vegetables, blanched in boiling water and drizzled with braising liquid or soy paste. Crisp and refreshing, essential for a balanced diet.