Shi Jia Xian Rou Tang Yuan

White round balls made from glutinous rice, filled with seasoned fresh pork. The outer skin is soft and chewy, the filling is juicy and savory. The soup is usually a rich pork bone broth with vegetables and fried shallots.

A bowl of soup containing both fresh meat tangyuan and wontons. You can enjoy the soft and chewy texture of tangyuan and the smooth, thin-skinned wontons at the same time.

Clear soup made with pig diaphragm muscle (liver connection meat). The meat has tendons and is chewy, the soup is clear and sweet, usually served with shredded ginger.

Soup stewed with chicken and dried shiitake mushrooms. Golden broth with a rich shiitake mushroom aroma and chicken sweetness, a nourishing soup.

A Taiwanese specialty soup stewed with pickled pineapple sauce, bitter melon, and chicken. The broth is sweet and slightly sour, the bitter melon is not bitter after stewing and has a sweet aftertaste, very appetizing.

Traditional exquisite stewed soup, containing pork ribs, taro, quail eggs, shredded bamboo shoots, and other ingredients. Long-simmered, rich broth with abundant collagen, ingredients are tender and flavorful.

Soup made with pork paste meatballs. Meatballs are crisp, tender, and juicy, with a simple and refreshing broth, garnished with celery seeds and white pepper for flavor.

Wonton soup with thin skin and meat filling. Smooth wonton skin, fresh meat filling, suitable for pairing with dry noodles or rice dishes.

Noodles topped with special braised minced pork sauce. The sauce is savory with shallot aroma, a classic Taiwanese noodle flavor. Can be dry mixed or served as soup noodles.

Wide, flat noodles made from rice flour, with a soft, chewy texture. Served with minced pork, bean sprouts, and chives, with a simple and traditional flavor.

Transparent thin noodles made from mung bean starch, slippery and soup-absorbing. Easily absorbs the essence of sauces or broths.

Thin, long rice noodles, with a delicate and elastic texture. Suitable for dry mixing or soup, a common street food in Taiwan.

Dry noodles topped with savory fermented bean paste stir-fried with dried tofu and minced meat (Zha Jiang). Richer flavor, intense sauce aroma, best enjoyed when thoroughly mixed.

Dry noodles flavored with a sesame paste base. Fragrant aroma, thick and smooth texture, with a rich sesame and peanut flavor.

The restaurant's signature dry noodles, usually mixed with a proprietary sauce blend, which may include sesame paste, Zha Jiang, or other special sauces.

Fresh meat tangyuan added to soup noodles, allowing you to enjoy both noodles and the signature tangyuan, a generous portion.

Classic noodle dish, with several fresh meat tangyuan added to the soup noodles. Refreshing broth paired with smooth tangyuan and noodles, simple and delicious.

Soup noodles with springy pork meatballs. The meaty flavor of the meatballs combined with the filling noodles, a common Taiwanese snack.

White rice topped with a large piece of tender, flavorful braised pork belly (Kou Rou). Alternating layers of fat and lean meat, rich soy sauce flavor, usually served with shredded bamboo shoots or pickled cabbage to cut the richness.

White rice topped with braised minced pork sauce containing mushroom bits. Has a mushroom umami flavor compared to regular braised pork rice, moist and savory.

Steamed white rice, suitable for pairing with soups or side dishes.

Cold appetizer, sliced imitation abalone (usually squid or conch products) drizzled with mayonnaise. Chewy texture, sweet and savory flavor.

Cold chicken thigh meat marinated in Shaoxing wine. Crispy skin and tender meat, with a rich wine aroma, refreshing and appetizing.

Poached chicken leg drizzled with special scallion oil. Retains the original flavor of the chicken, with the scallion oil adding a savory and smooth texture.

Pig large intestine head braised to a deep brown. Tender and chewy texture, infused with braising liquid, no gamey smell, a popular side dish.

Blanched squid slices, served with five-flavor sauce (sour, sweet, savory, spicy, fragrant). Crispy and chewy texture, rich layered sauce.

Braised honeycomb beef tripe. Cut into strips, chewy and springy texture, fully absorbing the aroma of the braising liquid.

Meat from the sides of the pig's cheeks, tender with a slight chewiness, moderate fat content, a common choice for 'black and white cut' meats.

Shredded meat removed from pig bones, with tendons and cartilage. Tender with a slight crispness, rich meaty flavor.

Blanched pig diaphragm muscle. Meaty with tendons and chewiness, usually sliced and served with shredded ginger and soy paste.

Boneless chicken feet, braised. Rich in collagen, chewy texture, convenient to eat, a great snack to accompany drinks.

Braised or boiled peanuts, soft and dense texture, with a light salty aroma of the braising liquid.

Thinly sliced braised pig ears. You can taste the crispness of the cartilage and the chewiness of the skin, with distinct layers of texture and a rich smoky or braised aroma.

Braised pig's head skin, rich in collagen and fat. Soft, smooth, and slippery texture, usually sliced thinly to eat.

Cold dish, silken tofu topped with halved preserved eggs, drizzled with soy paste and sprinkled with bonito flakes and chopped scallions. Smooth and cool texture.

Shredded bamboo shoots braised in chicken or pork oil. Crispy, sour, and fragrant texture, a classic side dish for braised pork rice or braised pork belly rice.

Cleaned and braised pig skin. Chewy and rich in collagen, absorbing the savory flavor of the braising liquid.

Braised seaweed, usually cut into strips or knots. Soft yet crisp texture, with a sea flavor and braising liquid aroma.

Braised dried tofu, dark brown on the outside, dense on the inside. Combines bean flavor with braising liquid, a basic side dish option.

Eggs braised for a long time. The egg white is chewy and colored, the yolk is dense and flavorful.

A la carte preserved egg, the egg white is a semi-transparent black jelly, the yolk is thick, with a unique fermented aroma.

Taiwanese-style burger, steamed semi-circular white bun filled with braised meat, pickled cabbage, peanut powder, and cilantro. Sweet and savory flavors intertwined, rich texture.

Cooked wontons mixed with special spicy oil, vinegar, and sauce. Sour, spicy, fresh, and fragrant flavor, with smooth wonton skin and tender meat.

A dish combining red oil wontons and dry noodles. You can enjoy the sour and spicy wontons while the noodles provide satiety.

Blanched seasonal vegetables, such as sweet potato leaves or lettuce. Drizzled with soy paste or braising liquid, crisp and refreshing.

Uncooked fresh meat tangyuan, available for purchase and home cooking.

Uncooked fresh meatballs, suitable for home cooking.

Large package of raw wontons, convenient for cooking at home anytime.