Wang Ji Pai Gu Su Tang

Crispy fried pork ribs are stewed in noodle soup. The crispy skin absorbs the rich broth, and the meat is tender and flavorful. The broth is rich and pairs perfectly with the noodles, making it a classic Taiwanese noodle dish.

Cooked noodles are drained and tossed with special sauce or braising liquid, often served with bean sprouts or chives. Chewy texture, savory and appetizing.

Combines the characteristics of chicken rice and braised pork rice. Shredded chicken and braised pork sauce are drizzled over white rice. You can enjoy the fresh aroma of chicken and the rich flavor of braised pork at the same time, with a rich texture.

Tender shredded chicken is placed on top of white rice and drizzled with chicken oil and a special sauce. The flavor is refreshing, with the fresh sweetness and aroma of chicken.

A classic Taiwanese snack. White rice is topped with minced pork braised slowly in soy sauce and spices. The ratio of fat to lean meat is moderate, with a rich soy sauce aroma, making it very appetizing.

Glutinous rice, mushrooms, and braised pork sauce are placed in a cylindrical container and steamed. It is then inverted onto a bowl and drizzled with sweet and spicy sauce, offering a soft, dense texture and rich aroma.

Soup simmered with daylily flowers and fried crispy pork ribs. The daylilies have a crisp and tender texture, and the soup has a light sweetness and the meaty aroma of the pork ribs.

Soup simmered with mushrooms and crispy pork ribs. The rich aroma of mushrooms infuses the soup, and the crispy pork ribs soak up the broth, creating a layered flavor.

Stewed with bitter melon and crispy pork ribs. The bitter melon becomes sweet rather than bitter after cooking. The soup is refreshing and cooling, balancing the rich flavor of the pork ribs.

A combination of winter melon and crispy pork ribs. The winter melon is stewed until soft and translucent. The soup is sweet and refreshing, suitable for pairing with rich main dishes.

A miniature version of a traditional banquet dish, containing pork ribs, taro, quail eggs, and other ingredients, slow-cooked. The broth is rich and delicious, with abundant ingredients.

Blanched seasonal fresh vegetables, usually drizzled with soy paste, minced garlic, or braised pork sauce for flavor. Crisp and refreshing, balancing nutrition.