Quan 6 Lian Ba Rou Zao Fan

A classic Taiwanese snack: ground pork with a good fat-to-lean ratio, braised in soy sauce and poured over hot white rice. Savory and rich, the rice absorbs the braising liquid. Recommended to mix before eating.

Shredded tender chicken placed over white rice, usually drizzled with special chicken oil and sauce. The flavor is light and fresh, the chicken is tender and not dry, and it's very aromatic.

Plain steamed white rice, suitable for pairing with other dishes.

A congee made with tender tilapia fillets. The broth is fresh and sweet. The fish is delicate, and the congee is smooth, suitable for those who prefer light flavors.

Congee with a whole piece of boneless milkfish belly. The fish belly is rich in oil, tender and smooth, with a rich fish flavor in the broth.

A mixed congee with abundant ingredients, usually including seafood, shredded meat, and vegetables. Each spoonful offers a different fresh taste.

A bento box featuring Taiwanese sausage as the main dish, served with white rice and several side dishes. The sausage is firm with a slight sweetness, very appetizing with rice.

A bento box featuring braised minced pork as the main dish, served with abundant side dishes. The minced pork is savory and pairs well with rice, a traditional Taiwanese bento flavor.

A bento box topped with shredded chicken, served with a special sauce. The flavor is relatively light, a good choice for those who don't want a fried main dish.

A classic Taiwanese bento, with fried pork chop as the main dish. The ribs are marinated, coated, and deep-fried, crispy on the outside and tender on the inside, with a generous portion.

The main dish is fried braised pork (red yeast pork), with a crispy red exterior. Made with pork belly, it has a good balance of fat and lean meat, with a unique red yeast aroma.

The main dish is pork ribs, fried then braised. The ribs are full of braising liquid, moist and tender with a rich flavor.

The main dish is pan-seared tilapia fillets. The fish is delicate and boneless, pan-seared to golden brown, with a fresh and delicious taste.

The main dish is a whole fried chicken leg, golden brown and crispy on the outside, juicy on the inside. It's one of the most filling options in the bento.

Dry noodles seasoned with black vinegar. The flavor is sour and appetizing, usually served with bean sprouts or chives. Simple and refreshing.

Dry noodles topped with rich minced pork sauce. Mix the noodles with the sauce before eating for a savory and flavorful dish.

Noodles with broth. The aroma of the minced pork sauce blends into the broth, making it warm and smooth.

Noodle soup with abundant ingredients, including seafood, meat slices, and vegetables. The broth is savory, and the ingredients are generous.

Clear soup made with fresh milkfish belly, with ginger slices to remove fishiness and enhance freshness. The fish belly is rich in oil, and the soup is sweet and clear.

Fish soup with tender tilapia fillets. The fish is delicate, and the broth is light and fresh.

A home-style soup combining chewy pork meatballs and smooth egg drops. Rich in texture.

Clear soup made with fresh clams, with ginger slices and scallions. The soup is full of the sweet flavor of seafood.

Simple pork ball soup. The meatballs are chewy and springy, with a refreshing broth.

Egg drop soup made by adding beaten eggs to hot broth. Smooth and light texture.

Pan-seared boneless tilapia fillet. Golden brown and slightly crispy on the surface, tender fish meat.

Egg dish fried with scallions. The aroma of egg and scallion intertwine, a classic Taiwanese home-style dish.

Blanched squid slices served with mustard soy sauce. The squid is crisp and chewy, with the pungent kick of mustard.

Pork cheek meat, tender with collagen. Usually blanched and served with thick soy sauce and ginger slices.

Blanched sweet potato leaves with chopped preserved egg. The unique flavor of the preserved egg adds layers to the vegetables.

Blanched seasonal vegetables, drizzled with braising liquid or thick soy sauce. Crisp texture, healthy and refreshing.

Cold appetizer with tender tofu topped with preserved egg, drizzled with thick soy sauce and sprinkled with bonito flakes and scallions. Cool and smooth texture.

Tofu slow-cooked in braising liquid. The tofu absorbs the soup, making it flavorful and tender.

Taiwanese pan-fried or grilled sausage, slightly sweet with a firm texture.

Simple fried egg, can be cooked to your preference (fully cooked or medium-boiled).

Single order of a large fried chicken leg. Crispy skin and juicy meat inside.

Freshly fried red yeast pork. Pork belly marinated in red yeast, coated, and deep-fried. The skin is crispy and has a unique aroma, rich but not greasy.

Floured and deep-fried squid pieces. Chewy and fresh, crispy on the outside and Q-like on the inside.

Single order of fried pork chop. Classic Taiwanese flavor, savory and crispy.

Tofu with a crispy golden-brown exterior and a tender interior. Usually served with a dipping sauce.

A traditional Taiwanese ancient flavor drink, brewed from winter melon sugar blocks. Sweet taste, cooling and soothing.

A drink made from dark plums, with a smoky aroma. Sweet and sour, it quenches thirst and is very effective at cutting through richness.