Qing Guang Yi Mian

Clear soup mixed with different types of meatballs, usually including pork balls and fish balls. The soup is refreshing, with hints of celery and fried shallots.

Chewy pork ball soup. Firm and juicy texture, paired with a clear, sweet pork bone broth.

Specialty soup with a soft fish paste exterior and seasoned minced pork filling. The soup releases meat juice with every bite.

Pork pieces coated in flour, served in a clear soup (not thickened). Allows you to better taste the original flavor of the broth and the sweetness of the pork chunks.

Squid (cuttlefish) coated in batter, made into chunks in a clear soup. Chewy texture, light broth.

Whole shrimp coated in batter, served in a clear soup. Full of fresh flavor, suitable for those who enjoy the original taste of seafood.

Thickened gravy soup satisfying three flavors at once, including pork gravy, squid gravy, and shrimp gravy. Rich soup with bonito aroma.

Shrimp coated in batter, cooked in a thickened broth. The soup is thick and smooth, usually enhanced with black vinegar.

Thick soup mixed with pork gravy and squid gravy. Rich in texture, suitable for diners who want to try a double flavor.

Classic Taiwanese snack, pork strips coated in fish paste or tapioca starch, cooked and served with a thickened sweet and savory broth.

Fresh squid chunks coated in batter, cooked in a rich gravy soup. Chewy and fresh.

Thick soup noodles with pork gravy, squid gravy, and shrimp gravy. Generous portion, rich in texture and layers.

Thick soup noodles with pork gravy and squid gravy. A popular double-topping choice.

Pork Gravy thick soup with oil noodles. The noodles absorb the soup, making them smooth and easy to eat.

Shrimp Gravy thick soup with noodles. A combination of sweet seafood flavor and satisfying fullness.

Squid Gravy thick soup with noodles. Every bite is filled with the sweetness of seafood.

Yi Mein is a type of fried egg noodle. It has a unique texture when cooked in soup, slightly curly and absorbs broth well. This is a simple noodle soup.

Shrimp Gravy added with Yi Mein noodles. The special aroma of Yi Mein noodles pairs perfectly with the thick soup.

Pork Gravy thick soup with Yi Mein noodles. Rich in texture and satisfying.

Squid Gravy thick soup with Yi Mein noodles. Rich seafood flavor.

Dry mixed Yi Mein noodles, topped with special braised pork or sauce. The noodles are chewy and fragrant.

Minced pork, slow-braised for a long time, served over white rice. Savory and appetizing, it's one of the most common staple foods in Taiwan.

Eggs braised in soy sauce until flavorful. The egg white is chewy, and the yolk is creamy.

Seasonal fresh vegetables, blanched and topped with soy sauce or braised pork sauce. Crisp and refreshing.

Pork intestines, cleaned and braised. Tender and flavorful, with no gamey taste, usually sliced and eaten.

Pork diaphragm meat with fascia. It has a chewy texture, half meat and half tendon, usually blanched and eaten with sauce.

Pork cheek meat, very tender and sweet. A popular cut in 'black and white' side dishes.

Pork head skin, smoked or braised, sliced thinly. Rich in collagen, with a crisp texture.

Tender pig liver, seasoned with sesame oil. Smooth and not dry, with a rich aroma.

Fresh cucumbers, pickled, usually with garlic and a slightly sweet and sour taste. Crisp and refreshing, it cuts through richness.