Xiang Zai Nei Da Chang Quan

A traditional Taiwanese snack made by stuffing seasoned glutinous rice into pig large intestine casing and steaming it. Soft and chewy texture, full of rice and oil aroma. Usually sliced and served with thick soy sauce or sweet chili sauce.

A traditional Taiwanese snack made by stuffing seasoned glutinous rice into pig large intestine casing and steaming it. Soft and chewy texture, full of rice and oil aroma. Usually sliced and served with thick soy sauce or sweet chili sauce.

A traditional Taiwanese snack made by stuffing seasoned glutinous rice into pig large intestine casing and steaming it. Soft and chewy texture, full of rice and oil aroma. Usually sliced and served with thick soy sauce or sweet chili sauce.

Glutinous rice sausage made from the large intestine end of the pig, with a thicker and chewier casing than regular large intestine rings. The filling is also seasoned glutinous rice. Rich in texture, suitable for those who prefer a chewy texture.

A large portion gift set of large intestine rings, suitable for gifts or family gatherings. Includes multiple glutinous rice sausages, with options for different flavors.

Traditional glutinous rice sausage, sold by weight.

Large intestine end stuffed with glutinous rice, sold by weight. The texture is thicker and chewier.

A common thick Taiwanese soup, primarily made with red meat (pork pieces coated in batter) and mushrooms. The broth is thickened to an amber color, with a delicious and sweet flavor. Black vinegar is usually added for taste.

A satisfying meal of mushroom and pork Geng soup with oil noodles. The thick soup adheres to the noodles, resulting in a smooth texture. It combines the freshness of the soup with the fullness of the noodles.

Mushroom and pork Geng soup with thin rice noodles. The rice noodles easily absorb the soup, resulting in a delicate and smooth texture. It is a traditional Taiwanese noodle dish.

Handmade red meat Geng (pork pieces coated in batter), sold by weight. Suitable for home cooking and making soup.

Taiwanese dry-mixed noodles, usually made with oil noodles or plain noodles, drizzled with special braising liquid or sauce, served with a little green vegetables or bean sprouts. Salty and fragrant flavor, simple and unpretentious.

Taiwanese dry-mixed thin rice noodles, seasoned with braising liquid or scallion oil. Light and chewy texture with a rice aroma.

Blanched seasonal fresh vegetables, drizzled with thick soy sauce or braising liquid. Crisp and healthy texture, a perfect palate cleanser.

Blanched bean sprouts, usually drizzled with minced pork sauce or soy sauce. Crisp and juicy texture.

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

Braised pig's head skin sliced thinly. Rich in collagen, with a crisp and chewy texture, savory and flavorful, a common appetizer with drinks.

Braised dried tofu slices, firm and chewy. Full of soybean aroma and savory braising liquid.

Pickled cucumber, crisp and refreshing. Usually has a sweet and sour taste with garlic flavor, very appetizing and palate-cleansing.

Traditional Taiwanese black tea, with the aroma of cassia seeds or barley. Moderately sweet, cold and thirst-quenching.

A drink made by simmering roselle and smoked plum. Deep red in color, with a sweet and sour, thirst-quenching taste, effective for relieving heat and greasiness.