Shuanglian Street Braised Pork Rice

Minced pork braised in soy sauce poured over white rice, served with four side dishes. Savory and rich braised pork, a classic Taiwanese bento.

Tender shredded chicken is placed on white rice, drizzled with chicken oil and sauce, served with four side dishes. Refreshing and delicious.

Enjoy the dual deliciousness of braised pork rice and chicken rice, served with four side dishes. Satisfies two tastes at once.

Bento box with deep-fried braised pork belly (red yeast pork) as the main dish, served with four side dishes. Crispy exterior, with a unique red yeast aroma.

Large pieces of braised pork belly as the main dish, served with four side dishes. A good balance of fat and lean meat, infused with flavor, tender texture.

Bento box with boiled sliced pork as the main dish, served with four side dishes. The meat is simple and sweet, usually eaten with a dipping sauce.

Bento box with cod as the main dish, served with four side dishes. Fish is delicate and tender.

Bento box with roasted chicken leg as the main dish, served with four side dishes. Skin is roasted to golden brown, meat is tender and juicy.

Bento box with vegetable side dishes as the main focus. A choice for those who prefer not to have meat as the main dish.

Bento box with fresh fish of the day as the main dish, served with four side dishes. Price varies with market fluctuations.

Extra braised minced pork or braising liquid. Adds a savory flavor to the rice.

Extra shredded chicken.

Extra shredded chicken and braised minced pork mixed with sauce.

Meatball soup containing only soup and ingredients. Meatballs made from lean meat coated in flour, served with mushrooms and a thick soup base.

A clear soup made with straw mushrooms. Light and refreshing.

Soup stewed with straw mushrooms and pork ribs, combining the umami of mushrooms with the meatiness of pork ribs.

A common Taiwanese soup. Bitter melon and pork ribs are stewed together. The soup is sweet and refreshing, with a cooling effect that cuts through richness.

Soup made by stewing clams and pork ribs. The sweetness of seafood and the richness of meat combine for a delicious soup.

Soup made by stewing daylily buds with pork ribs. The daylily buds are slightly crisp, and the soup has a faint floral aroma.

Bamboo shoots stewed with pork ribs. The bamboo shoots are crisp, and the soup is light and not greasy.

Traditional soup, stewed with pig brain marrow and mushrooms. Tender texture like tofu, rich soup.

Eggs braised in soy sauce for a long time. The egg white is chewy, and the yolk is flavorful.

Fried tofu cubes stewed in braising liquid. Absorbs the sauce, tender texture.

Cabbage braised in soy sauce. Tender and flavorful, with a natural sweetness from the vegetables.

A common Taiwanese side dish. Bamboo shoots are braised until savory and slightly sour, with a crisp texture.

Seasonal green vegetables, usually blanched or stir-fried.

A la carte braised pork belly (red yeast pork). Pork belly is marinated with red yeast, deep-fried, and sliced. Crispy outside, soft inside.

A la carte white cut pork. Simply boiled pork slices, retaining original flavor, can be eaten with soy sauce.

A la carte braised pork belly. Large pieces of braised pork belly, fatty and tender, suitable to eat with rice.

A la carte cod fillet, usually pan-fried or steamed, with tender meat.

A la carte roasted chicken leg. Golden crispy skin, juicy and tender inside.

Malt beverage containing alcohol.

Various non-alcoholic beverages.