Wang Ji Fu Cheng Rou Zong

Traditional Taiwanese Southern-style zongzi, made by wrapping glutinous rice, pork, mushrooms, chestnuts, and other fillings in bamboo leaves and boiling them. The texture is soft, sticky, and chewy, with the rice absorbing the rich flavors of the fillings and the aroma of the bamboo leaves. It is usually served with sweet chili sauce or soy paste.

A vegetarian zongzi made with plenty of peanuts and glutinous rice. Long simmering makes the peanuts soft and creamy, and the glutinous rice carries a faint scent of shell ginger leaves. Traditional serving includes a sprinkle of peanut powder and cilantro for added flavor.

A sweet zongzi filled with a fine and creamy red bean paste. The glutinous rice is chewy and springy, with a sweet yet not cloying filling. Enjoy it warm or cold, perfect as a dessert.

A traditional rice dish made by steaming rice batter mixed with braised pork sauce in a bowl. The texture is smooth and delicate, similar to a savory pudding. Topped with a special garlic soy paste, it has a unique savory and aromatic flavor.

A classic Taiwanese snack featuring thick, gravy-thickened red vermicelli cooked in bonito broth, paired with tender braised pork intestines. The broth is rich and smooth. Add black vinegar, minced garlic, or chili to taste.

A clear radish soup base with chewy fish balls. The broth is naturally fresh and sweet, with a refreshing taste. It's the best soup to pair with richer main dishes like meat zong.