Tainan Yi Mein

Yi Mein is an egg noodle that has been deep-fried. It has a unique texture after cooking, with a slight chewiness. It is usually served with minced pork sauce and bean sprouts.

Typical Taiwanese yellow noodles, smooth and soft. Dry noodles are usually mixed with minced pork sauce or other sauces, while soup noodles are served with a light broth.

Wide, flat rice noodles with a soft, smooth, and slippery texture. They absorb soup or sauce well.

Short, thick, and round rice noodles, chewy and smooth. Suitable for soup noodles or dry mixed noodles.

Transparent thin noodles made from mung bean starch, slippery and chewy. They absorb the essence of the soup very well.

Noodles with sliced duck meat, the broth usually has the sweet flavor of duck. The duck meat is firm.

Noodles with abundant ingredients, usually including seafood, meat slices, vegetables, and other ingredients. The broth is delicious and rich.

Noodles served with drunken chicken. Drunken chicken is chicken marinated in Shaoxing wine, with a light wine aroma, cool and tender.

Noodles with fish balls (pork balls). The fish balls are chewy and firm, and the soup is light.

Noodles with wontons. Wontons are dumplings with thin wrappers and meat filling, smooth and delicious.

Noodles with shredded chicken, usually light and refreshing.

Dumplings with cabbage and pork filling. Crisp and sweet, usually served with soy sauce for dipping.

Dumplings with chives and pork filling. The chives have a strong aroma and a unique flavor.

Classic Taiwanese snack. White rice topped with minced pork stewed in soy sauce (braised pork), with a balanced sweet and savory flavor and rich, aromatic oil.

Rice dish combining shredded chicken and braised pork. You can enjoy the freshness of chicken and the richness of braised pork at the same time.

Fish balls (pork balls) in clear soup. The fish balls are chewy and firm.

A simple and refreshing soup with scattered egg flowers, smooth and tender.

A soup combining fish balls and egg drops, rich in content.

Clear soup with wontons. The wonton wrappers are thin and the filling is fresh, very smooth with a light broth.

Soup with pork intestine (fen chang) as the main ingredient. The pork intestine has a tender texture with a unique starchy feel.

Soup with sliced pork tongue. The pork tongue has a crisp, tender, and elastic texture.

Liver connective refers to the diaphragm muscle of a pig. It has a chewy texture with tendons and a rich meaty flavor.

Soup made with fresh clams, the broth is full of seafood sweetness.

Soup with fresh pork liver. When cooked properly, the liver is tender and rich in iron.

Soup with fresh oysters, usually with ginger slices to remove fishiness and enhance flavor. Delicious.

Clear soup made with seasonal vegetables, light and healthy.

Soup with sweet potato leaves. The leaves are tender and nutritious.

Cheek meat is pork from the cheek, tender and juicy, with a little bit of collagen.

Fresh vegetables blanched in boiling water, usually drizzled with soy paste or braised pork sauce.

Blanched sweet potato leaves, delicate and tender, a common home-style vegetable.

A boiled egg with a semi-liquid yolk, tender white, usually marinated with sauce.

Specially marinated duck egg, with a black jelly-like white and a thick yolk, possessing a unique aroma.

Simple fried egg, crispy edges, rich yolk.

A firmer tofu product, usually braised, with a dense texture.

Braised seaweed, crisp and tender, with a sea flavor and braising sauce aroma.

Cleaned and braised pig skin, rich in collagen, with a chewy and springy texture.

Smoked or braised pig's ear slices, crisp and chewy, with cartilage.

Scrambled eggs with chopped scallions, combining the fragrance of eggs and scallions, a classic home-style dish.

Rice blood cake is made from glutinous rice and pig's blood. It is slightly crispy on the outside and soft and sticky on the inside after pan-frying.

Tender, non-dry chicken breast slices, refreshing and healthy.

Blanched pork intestine (fen chang), chewy and tender, served with ginger slices and soy paste.

Blanched pork diaphragm meat, with a chewy texture and rich meaty flavor.

Blanched pork cheek meat, very tender, a popular cold dish.

Blanched pork belly slices, with alternating layers of fat and lean meat, tender and rich.

Taiwanese-style fried braised pork, crispy skin, firm meat, usually marinated with red yeast rice, with a special aroma.

Blanched pork tongue slices, with a unique crisp and tender texture.

Cooked wontons mixed with special sauce (usually spicy or red oil), very aromatic.

Sliced duck meat platter, tender and firm.

Marinated clams (salted clams), salty and garlicky, a classic appetizer.

Marinated vegetables, sweet and sour, crisp, very refreshing.

Cold cucumber salad, crisp texture, usually seasoned with garlic and vinegar.

Shredded chicken breast salad, refreshing and not greasy.

A whole piece of soft tofu topped with chopped preserved egg, drizzled with soy paste and scallions, smooth and cool.

Pork liver with a particularly tender and smooth texture, dense and without any fishy smell.

Smoked shark meat, tender with a smoky aroma, usually eaten with soy sauce and mustard.

Sliced drunken chicken, with Shaoxing wine aroma, chewy skin, and tender meat.