Sì Jì Bǔ Yào Dùn Pái Gǔ

Dark rib soup simmered with various Chinese medicinal herbs. The soup is rich and sweet with a herbal aroma, and the pork ribs are tender. Usually eaten by hand, gnawing the meat off the bones, and enjoyed with the broth.

Clear broth with chewy pork balls (Gong Wan). The broth is light and refreshing, and the pork balls are firm and juicy. A common Taiwanese soup.

Thin noodles blanched and mixed with oil, minced garlic, or sauce. Smooth and delicate texture with garlic and savory flavors. A staple choice for those who don't want soup.

Steamed rice topped with minced pork belly braised in soy sauce. Balanced savory and sweet flavor, rich in fat, and full of soy sauce aroma. A classic Taiwanese comfort food, recommended to mix well before eating.

Dry mixed noodles served with well-braised pork hock. The pork hock is rich in collagen, with a chewy and tender texture, and the noodles are smooth. A traditional dish symbolizing the removal of bad luck and longevity.

Steamed rice served with braised pork hock. The pork hock is braised for a long time until the skin is chewy and the meat is tender, with a savory and fragrant braising liquid that pairs well with rice. Suitable for diners who enjoy hearty meat dishes.

Traditional medicinal wine steeped in various Chinese herbs. Rich herbal and wine aroma, with a warm taste. Usually served as a pairing with medicinal cuisine.

Taiwan's well-known lager beer brand. Refreshing and smooth taste, low bitterness, moderate malt aroma. Suitable for pairing with stir-fries or fried foods.

Taiwan's most representative beer. Rich foam with a unique malt and Ponlai rice aroma. A classic beverage to pair with Taiwanese snacks.

Boxed sweet drinks, usually fruit tea or winter melon tea. A simple drink suitable for cleansing the palate after a meal.

Canned drinking water or soda. Offers a basic, refreshing, and thirst-quenching option.

Braised Moso bamboo shoots. Tender and crisp texture with fine fibers, with the savory flavor of the braising liquid and the natural sweetness of the bamboo shoots. A refreshing and palate-cleansing side dish.

Blanched or simply cooked white shrimp. Sweet and springy shrimp meat, retaining the original seafood flavor. Usually served with thick soy sauce or wasabi.

Boiled and sliced squid (cephalopod seafood). Crisp and chewy texture with a sweet and fresh taste. Suitable for dipping in five-flavor sauce or thick soy sauce.

Braised or boiled peanuts. Soft and dense texture with a light savory flavor. Suitable as an appetizer.

Marinated cucumber. Crispy and refreshing texture, with a sweet, sour, and garlicky flavor. A very appetizing and palate-cleansing cold dish.

Cabbage stewed until tender, often with dried shrimp or flatfish for flavor. Soft and smooth texture, absorbing the essence of the broth, with a sweet and fresh taste.

Silken tofu topped with halved preserved eggs, drizzled with thick soy sauce and sprinkled with chopped scallions or bonito flakes. The smoothness of the tofu contrasts with the unique rich flavor of the preserved eggs. A classic Taiwanese cold dish.

A type of soy product with a firm and chewy texture, similar to chicken. Usually sliced and served with thick soy sauce and chopped scallions.

Marinated small clams. Salty and fresh flavor with garlic and soy sauce aroma, tender meat. A common dish to pair with drinks or as an appetizer.

Shredded bamboo shoots stewed with chicken or pork fat. Slightly sour and crisp texture, rich in oil, and very appetizing with rice. Often served with braised pork rice or pork hock.

Seasoned scallop edge meat. Chewy and springy texture, with a sweet, spicy, and savory flavor. A popular cold appetizer for pairing with drinks.

Braised firm dried tofu. Sliced and served with thick soy sauce and chopped scallions. Firm texture with bean aroma and braising liquid flavor.

Thinly sliced braised pork ear. Contains cartilage, with a crunchy and gelatinous texture. Savory flavor, a popular braised side dish.

Duck blood cubes stewed in spicy broth. Jelly-like smooth texture, with a spicy and flavorful taste. Suitable for those who enjoy spicy food.

Blanched or stir-fried cabbage. Crisp and sweet texture, usually drizzled with a little braising liquid or minced garlic. Offers a refreshing vegetable option.

A la carte braised pork hock, without rice or noodles. Long braising time makes the skin chewy and rich in collagen. Suitable for diners who want more meat or collagen.

Cleaned and well-braised pork intestine. Tender and chewy texture with rich fat, no fishy smell. Flavored better with ginger shreds.

Shredded green papaya salad, usually marinated with passion fruit sauce. Crispy texture with a sour and appetizing flavor. A refreshing cold dish.

Boiled edamame in pods, mixed with black pepper and minced garlic. Savory and slightly spicy flavor. The beans need to be squeezed out when eating. A classic appetizer.

Cold-dressed black fungus, usually seasoned with vinegar, ginger shreds, and chili. Crispy texture with a sour and appetizing flavor. A healthy side dish rich in dietary fiber.

Thin tofu skin with a smoky aroma. Rich in texture with a unique smoky flavor. A distinctively flavored cold dish.