Xiong Jiayi Jirou Fan

A signature snack from Chiayi, Taiwan. Shredded chicken breast is placed over white rice, drizzled with fragrant chicken oil and special sauce. Refreshing and not greasy, with tender chicken.

Taiwan's most iconic comfort food. Finely chopped pork with a good balance of fat and lean meat, braised in soy sauce, fried shallots, etc., to create a meat sauce drizzled over hot white rice. Balanced sweet and savory, with a rich aroma.

Plain steamed rice, suitable for pairing with other dishes.

Bento box combination including a main dish and various side dishes. Contents vary based on the day's offerings.

Clear soup simmered with white radish. The soup has the natural sweetness of radish, refreshing and palate-cleansing.

Soup made with bitter melon and pork ribs. The bitter melon is sweet and slightly bitter, the ribs are tender, and the soup is cooling and refreshing.

Soup simmered with pickled mustard greens and duck meat. The soup is sour and savory, whetting the appetite, while the duck meat is sweet and firm.

Clear soup made with fresh clams, with ginger slices to remove fishiness and enhance flavor. The soup is full of the fresh sweetness of seafood.

Soup made with anchovy, tender tofu, and miso. Mild and nutritious.

Jumbo oysters simmered with ginger slices, pickled mustard greens, or Thai basil. Delicious and fresh flavor.

Miso soup base with milkfish meatballs, with a chewy and springy texture.

Whole boneless milkfish belly simmered in soup. The fish belly is rich in oil, the meat is tender, and the soup is sweet and fresh.

Pork kidney (kidneys) quickly cooked after stir-frying with sesame oil and old ginger. The kidney has a crisp and tender texture, with a rich sesame oil aroma, suitable for nourishing the body.

Stir-fried seasonal fresh vegetables over high heat, preserving their crispness and sweetness.

Stir-fried napa cabbage, crisp and sweet, a common home-style dish.

Fresh clams stir-fried over high heat with Thai basil, garlic, and other spices. Savory and pairs well with rice.

Fresh oysters stir-fried with fermented black beans (douchi), tofu, and scallions. Savory and rich flavor, pairs excellently with rice.

Pan-fried milkfish belly, golden and crispy skin, tender and juicy flesh, rich in oil.

Pork kidney stir-fried with sesame oil and old ginger, with a strong aroma. The kidney is crisp and has no gamey smell.

Fried tofu that is then braised. The outer skin is slightly chewy and absorbs the braising liquid, while the inside is soft.

Braised shredded bamboo shoots, with a crisp texture and the aroma of braising liquid. A common side dish.

Traditional Taiwanese braised dish with napa cabbage braised until soft and flavorful, often with dried flounder or dried shrimp for added umami.

Tender tofu topped with sliced century egg, drizzled with soy sauce paste and bonito flakes. Smooth texture with a unique flavor.

White radish simmered until soft and juicy, served with sauce.

Blanched pork belly slices, with alternating layers of fat and lean meat, usually served with mashed garlic and soy sauce paste.

Pork belly marinated in red yeast rice and deep-fried. Crispy outside, tender inside, with a balanced sweet and savory flavor.

Steamed mixture of eggs, century eggs, and salted eggs, served sliced. Rich in layered textures.

Traditional snack made of fried tofu skin wrapped with fillings like pork and onions. Crispy outside, soft inside.

Very tender pork liver, with a smooth and moist texture, not dry, and a rich flavor.

Blanched and sliced pork heart, with a crisp and chewy texture, usually served with ginger slices and soy sauce.

Pork cheek meat with some connective tissue. The meat is tender yet firm, offering an excellent texture.

Pork diaphragm meat with connective tissue, offering a chewy texture that is half lean and half fatty.

Smoked shark belly meat, with a chewy and delicate texture and a unique smoky aroma.

Braised and flavorful large pork intestine. Cleaned without any gamey smell, with a thick, soft, and springy texture.

Milkfish steamed with pineapple bean paste. The fish absorbs the sweet and sour pineapple and the savory and salty bean paste, creating a unique flavor.

Steamed or fried fish roe, sliced and topped with mayonnaise. Creamy texture with distinct roe grains.

Firm and springy free-range chicken meat, usually served plain (white cut) to appreciate the original flavor of the chicken.