Wei Jia Lu Rou Fan

Dry-tossed oil noodles topped with savory minced pork sauce. The noodles are chewy, and the minced pork has a good balance of fat and lean meat, full of traditional Taiwanese flavor.

Fine, soft rice vermicelli topped with minced pork sauce. The vermicelli easily absorbs the sauce, resulting in a moist and flavorful dish.

Clear and slippery glass noodles (mung bean starch noodles) tossed with minced pork, offering a light and refreshing texture.

Combines the freshness of chicken with the oceanic flavor of clams. The soup is clear and sweet, with tender and juicy chicken.

A classic Taiwanese soup, made by stewing chicken with preserved pineapple paste and bitter gourd. The soup is sweet with a hint of bitterness, offering layered sweetness and a refreshing finish.

A thickened, starchy soup base with seasoned, coated pork pieces (pork-meat). The soup often has a bonito flavor, a smooth texture, and is frequently enjoyed with black vinegar.

Crispy fried pork ribs, marinated and then stewed with winter melon. The crispy ribs absorb the soup, the meat is tender, and the broth is rich with a peppery aroma.

A staple version of clam and chicken soup with noodles. Choose from oil noodles, rice vermicelli, or glass noodles, which become more filling after absorbing the soup.

Sweet pineapple bitter gourd chicken soup served with noodles. Choose your preferred noodle type.

Traditional pork-meat stew noodles. The thick stew coats the noodles, providing a smooth texture with every bite of the savory pork.

Crispy pork ribs noodles. Rich pork rib soup base with noodles. The ribs are soft and tender, making it a very filling noodle dish.

Seasonally fresh vegetables are blanched and seasoned with soy paste or scallion oil, offering a crisp and healthy texture.

Traditional Taiwanese home-style flavor, made by stewing napa cabbage with dried flatfish, dried shrimp, and other ingredients until tender. The flavor is sweet and savory.

Shredded bamboo shoots braised in chicken broth or lard. They have a crisp, tender, sour, and fragrant taste, making them an excellent side dish.

Triangular fried tofu stewed in braising liquid, absorbing the rich broth within. It bursts with juice with every bite.

Eggs stewed for a long time in a special braising liquid. The egg whites are chewy and firm, while the yolks are creamy and flavorful.

This cut from the diaphragm of the pig contains connective tissue and tender meat, offering a chewy and tender texture. It is blanched and served with shredded ginger and soy paste.

Cleaned and sliced pork tongue, offering a crisp and chewy texture with no gamey taste.

This cut from the cheek of the pig is extremely tender, with a slight chewiness from the connective tissue and marbling, offering an excellent texture.