Wu Lu Mi Gao Pai Gu Su

A traditional snack made by steaming glutinous rice and ingredients in a cylindrical container. Chewy and soft texture, full of braised pork aroma. Usually drizzled with sweet and spicy sauce and served with cilantro.

White rice drizzled with flavorful minced pork braising sauce. Savory and rich flavor with a soy sauce aroma. One of Taiwan's most classic staple foods.

Steamed plain white rice. Soft and fluffy texture. Suitable to accompany various dishes.

A meal box containing braised pork rice and several side dishes. Provides a balanced meal, including vegetables and protein. Suitable for lunch or dinner.

Rice dish with pork ribs braised in soy sauce as the main ingredient. The ribs are flavorful and savory, with a tender texture. Served with white rice and side dishes.

Rice dish with clear stewed pork ribs as the main ingredient. The flavor is light and fresh, allowing you to taste the original flavor of the meat. Served with white rice and side dishes.

Sliced marinated salted pork placed on rice. The meat is chewy, with a strong flavor that goes well with rice. Served with white rice and side dishes.

Boiled sliced pork belly drizzled with rich garlic soy paste. The texture is tender and not greasy, full of garlic flavor. Served with white rice and side dishes.

Rice dish with a whole chicken thigh as the main ingredient. The chicken is juicy and tender. Served with white rice and side dishes.

Eggs simmered in braising liquid until flavorful. The egg white is chewy, the yolk is creamy, full of soy sauce flavor. A common side dish.

Fried tofu stewed in braising liquid. The skin is full of soup, and the inside is tender. Savory flavor.

Napa cabbage stewed for a long time, usually flavored with dried shrimp or flatfish. The texture is soft and sweet. A traditional Taiwanese side dish.

Seasonal green vegetables blanched in boiling water. Usually drizzled with braising liquid or garlic soy paste. Crisp and refreshing.

Braised dried tofu. The texture is firm and chewy. Full of bean flavor and braising liquid.

A cake made from glutinous rice and pig's blood, with a soft and chewy texture. Flavored with satay sauce. Unique and rich flavor.

Silken tofu topped with chopped preserved egg, drizzled with soy paste and sprinkled with bonito flakes and chopped scallions. Cold and smooth, the unique flavor of preserved egg pairs well with tofu.

Blanched sliced pork belly served with garlic soy paste. Small side dish portion. Suitable for sharing.

Sliced marinated salted pork. Strong flavor, suitable to accompany rice or as a snack with drinks. A la carte portion.

Soy sauce braised pork ribs. Tender and savory meat. A la carte meat dish.

Clear stewed pork ribs. Light and delicious flavor. A la carte meat dish.

Whole chicken thigh. A la carte meat dish.

Fried pork ribs are stewed in soup. The pork ribs are tender, the soup is rich and sweet, with a peppery aroma. Usually served with white radish or winter melon.

Soup dish stewed with bitter melon and pork ribs. The soup is refreshing, with a slight bitterness and sweet aftertaste of bitter melon. It has a cooling effect.

Soup stewed with daylily and pork ribs. The soup is sweet and clear, the daylily is crisp and tender. A home-style soup.

Soup stewed with dried shiitake mushrooms and chicken. Rich mushroom aroma, delicious chicken. The soup is warm and smooth.

Stewed with pickled mustard greens and chicken. The soup is sour and savory, very appetizing. Suitable for those who like strong flavors.

Clear soup with pig blood cake as the main ingredient. The pig blood cake is soft and chewy, and the soup is usually flavored with ginger slices to remove any gamey smell.

Yellow oil noodles mixed with braised pork sauce. The noodles are smooth and elastic, the braised pork is savory. Dry mixed noodles without soup.

Thin rice noodles mixed with braised pork sauce. The rice noodles easily absorb the sauce, with a dry texture. Traditional Taiwanese dry noodles.

Wide, flat rice noodles mixed with braised pork sauce. Chewy and slippery texture. Very flavorful with the braising sauce.

White noodles mixed with braised pork sauce. The noodles are wider than oil noodles, with a firm texture. Simple and unpretentious flavor.

Fried pork rib soup with noodles. The fried pork ribs are soaked in soup, making it a very filling noodle soup.

Bitter melon pork rib soup with noodles. The soup is bittersweet and refreshing, suitable for diners who prefer vegetable-based soups.

Daylily pork rib soup with noodles. The daylily is crisp, the soup is light, a comforting noodle soup.

Shiitake mushroom chicken soup with noodles. The savory chicken soup is absorbed by the noodles, making every bite full of aroma.

Pickled mustard greens chicken soup with noodles. The sour and savory soup is very appetizing, and the noodles are smooth and easy to swallow.

Traditional Taiwanese noodle soup, usually with a pork bone broth. Served with bean sprouts and chives, simple and delicious.