Xiao Hui Liang Mian Dian

A classic Taiwanese snack. Cooked oil noodles are cooled and then drizzled with rich sesame paste, minced garlic, and vinegar. The texture is chewy and refreshing, usually served with shredded cucumber, perfect for hot weather.

A noodle soup with a pork bone broth base, including pork balls and egg. The broth is fresh and rich, a warm, home-style noodle soup.

Noodles with a miso soup base, including pork balls and egg. It combines the sweet and savory flavor of Japanese miso with Taiwanese ingredients, offering a rich taste.

Refreshing noodle soup with tender pork slices. The broth is usually light, highlighting the original flavor of the pork and the texture of the noodles.

Oil noodles are stir-fried over high heat with shredded pork and vegetables. The sauce evenly coats the noodles, full of aroma and savory flavor.

Rice is stir-fried with shredded pork, eggs, and scallions over high heat. The grains of rice are distinct, with a full 'wok hei' aroma, a common Taiwanese staple.

Pork slices and vegetables are thickened and seasoned, then poured over white rice. The sauce is thick and moist, making the rice easier to eat.

Taiwanese miso soup, usually sweeter, containing tofu cubes and scallions. Drinking it hot is very warming.

Egg liquid is whisked into a light broth, forming tender egg drops. Simple and refreshing, it's suitable to pair with rich main dishes.

Pork balls made from pork are added to a clear broth. The pork balls are chewy and juicy, and the soup has the aroma of celery and white pepper.

A mixed soup where you can choose two toppings. A common combination is miso soup with egg drop, offering richer layers of flavor.

A soup that satisfies all desires at once, including a miso broth base, chewy pork balls, and tender egg drops. Generous ingredients and delicious flavor, high CP value.