Niu Mama Kong Rou Fan (Sha Cha Niu Rou)

Braised pork belly chunks layered on white rice. The meat is tender and flavorful, with a good balance of fat and lean, and a rich soy sauce aroma. It's a common traditional staple in Taiwan.

Lamb slices quickly stir-fried with satay sauce and served over noodles. The unique dried flatfish aroma and rich texture of the satay sauce coat the noodles and lamb, full of flavor.

Fresh beef slices quickly stir-fried with satay sauce and water spinach over high heat. The beef is tender and smooth, full of the savory and slightly spicy flavor of satay sauce, perfect with rice.

Lamb slices stir-fried with satay sauce and vegetables. The rich aroma of satay sauce complements the fresh flavor of the lamb and removes any gaminess.

Beef heart slices quickly stir-fried with satay sauce. Firm and crispy texture with a satisfying chew, a great choice for offal lovers.

Beef liver slices quickly stir-fried with satay sauce. Tender and delicate texture, with a unique powdery feel and rich flavor.

Beef kidney slices cut into patterns and quickly stir-fried with satay sauce. Crispy and tender texture, without any gamey taste, cooked to perfection.

Beef tripe (omasum) quickly stir-fried with satay sauce. Crispy and springy texture. The folds of the tripe absorb plenty of sauce.

Beef brain cooked with satay sauce. The texture is as dense and delicate as tofu, melting in the mouth with a unique and rich flavor.

Bone marrow from beef bones quickly stir-fried. Smooth and gelatinous texture, rich in fatty aroma, unique taste.

Various beef offal parts quickly stir-fried with plenty of scallions over high heat. Rich scallion aroma, diverse textures of offal, savory and pairs well with drinks.

Beef slices cooked with vinegar and seasonings. Sour, fragrant, salty, and savory flavor. The meat is tender and smooth, and the sourness cuts through richness and stimulates appetite.

Beef tripe prepared with the vinegar-sizzled method. Sour, refreshing, and crispy texture. The sourness of the vinegar makes the tripe even more refreshing and appetizing.

Soup made by simmering beef bones and various beef offal. The broth is sweet and rich, with a beef aroma, containing abundant offal.