Sì Fāng Ā Jiǔ Lǔ Ròu Fàn Wànhuá Diàn

Simply steamed white rice, with a chewy texture, suitable for pairing with the restaurant's various meat and vegetable dishes.

A classic Taiwanese snack. Minced pork (rou zao) is stewed for a long time with soy sauce and spices, then poured over hot white rice. It has a good balance of fat and lean meat, full of braising liquid aroma and collagen, with a sweet and savory flavor that goes well with rice. This is a large portion.

A classic Taiwanese snack. Minced pork (rou zao) is stewed for a long time with soy sauce and spices, then poured over hot white rice. It has a good balance of fat and lean meat, full of braising liquid aroma and collagen, with a sweet and savory flavor that goes well with rice. This is a small portion.

Large pieces of pork belly with skin are selected and braised until tender and flavorful, served with white rice. The meat is rich but not greasy, with a strong savory aroma, making it a satisfying choice.

A combo meal based on braised pork rice, served with a variety of carefully selected side dishes (usually including a braised egg, tofu, or shredded bamboo shoots). It is nutritious and affordable.

A rice dish featuring a large pork chop as the main ingredient. The pork chop is usually marinated and then fried or braised, served with rice and side dishes. It has a substantial texture.

A la carte braised pork chop. The preparation method of frying then braising allows the meat to absorb plenty of broth, resulting in a moist texture and rich savory flavor.

Fresh seasonal vegetables are quickly blanched in boiling water to retain their crispness and original flavor. A little soy paste or braising liquid is usually drizzled over to enhance the taste.

Bean sprouts are blanched or stir-fried, with a crisp and juicy texture. It's a refreshing side dish.

Deep-fried tofu cubes are braised in broth until golden brown. The skin is slightly chewy, and the interior is tender and porous, absorbing the rich broth.

Shredded bamboo shoots made from Taiwanese bamboo shoots, braised until tender and crisp with a sour aroma and a hint of oiliness. It's a classic side dish for braised pork rice.

A classic Taiwanese home-style dish. Napa cabbage is stewed until tender with ingredients like dried flatfish and dried shrimp. The soup is sweet and savory, and the vegetables melt in your mouth.

A la carte braised pork belly slices. The pork, with alternating layers of fat and lean meat, is braised for a long time. The fatty parts melt in your mouth, and the lean meat is tender and not dry.

Traditional firm tofu, not deep-fried, is braised. It has a more delicate and tender texture than fried tofu puffs, with a subtle soybean aroma.

Boiled eggs are steeped and braised in broth. The egg whites become chewy and colored, and the yolks are creamy, full of savory flavor.

A clear soup stewed with chicken and mushrooms. The soup is golden and clear, with a sweet and smooth taste. The chicken is tender, with a rich mushroom aroma.

A Taiwanese specialty soup. Marinated and fried pork ribs are steamed in broth. The ribs are tender and flavorful, and the soup is rich with the aroma of pepper and fried shallots.

A soup made with bitter melon and pork ribs. The slight bitterness and sweetness of the bitter melon complement the savory flavor of the pork ribs. The soup is cooling and has a mellow taste.

Thin-skinned wontons filled with meat, served in a refreshing broth. The wonton wrappers are smooth, and the filling is fresh. The soup is usually flavored with celery or fried shallots.

Noodle dish with a mushroom chicken soup base. The clear and sweet soup is paired with chicken and mushrooms. You can choose between regular noodles or smooth Hakka flat noodles.

Crispy pork rib soup added to the main dish. The rich pork rib soup is absorbed by the noodles or flat noodles, and the crispy pork ribs are tender and full of flavor.

Noodle soup with fresh meat wontons. The refreshing soup is paired with smooth wontons, making it a simple and delicious traditional noodle dish.

Noodle soup with our signature braised pork sauce. The soup gains a savory and oily flavor from the pork sauce, making it a great choice for those who prefer rich-flavored noodle soups.

A simple noodle soup. High broth is paired with vegetables and noodles, with a light flavor that brings out the original taste of the ingredients.

Cooked dry noodles are mixed with the restaurant's special braised pork sauce. Each bite of noodles is coated with a balanced savory and sweet sauce and minced meat, full of aroma.

Chewy and smooth Hakka flat noodles mixed with rich braised pork sauce. The large surface area of the flat noodles absorbs more sauce, making them slippery and smooth to eat.