Xu Zai Zhu Jiao Mian Xian

Boiled white noodles mixed with minced garlic and lard, with a chewy and smooth texture. Simple and pure traditional flavor, full of aroma.

Clear stewed pork knuckle with handmade noodles. The pork knuckle skin is chewy and the meat is tender, rich in collagen. The soup is milky white, with a sweet and rich flavor.

Pork knuckle soup cooked by clear stewing, without soy sauce braising. The soup is rich and delicious, the pork knuckle is springy, and can be dipped in garlic soy sauce.

Uses lean pork leg meat paired with noodles. The meat is firm and tender, suitable for diners who dislike fatty meat or pork knuckle skin.

Clear stewed pork leg soup, the meat is fresh and not dry. The soup is clear, sweet, and smooth, a refreshing meat soup dish.

Noodle soup containing both pork knuckle and pork leg meat. You can taste the chewy skin of the pork knuckle and the tender meat of the leg meat at the same time.

Clear stewed soup containing both pork knuckle and pork leg meat. The soup is rich, with generous ingredients, satisfying multiple texture needs.

Traditional Four Gods soup base with pork small intestine. The soup has a light herbal fragrance, and the small intestine is cleaned without any fishy smell, with a tender texture.

Four Gods soup base with diaphragm muscle (liver connective tissue). The diaphragm muscle has tendons and meat, with a chewy texture and rich meaty flavor.

Four Gods soup base with pork intestine. The intestine is rich in fat, with a slightly soft and glutinous texture, and a unique flavor.

Four Gods soup base with pork bladder. The bladder is Q-crisp and elastic, absorbing the aroma of the herbal soup.

Four Gods soup base with pork stomach. The stomach is thick and chewy, a classic pairing for Four Gods soup.

A Four Gods soup that combines various pork offal. Suitable for diners who want to taste different textures and flavors at once.

Taiwanese fresh pork bun, with a fluffy and soft skin and a juicy filling. Often served as a staple with Four Gods soup.

Traditional Taiwanese siu mai, with a firm and full filling. The texture has a meaty aroma and the sweetness of the wrapper.

The offal from the soup ingredients are made into a dry plate, drizzled with special sauce. Suitable as a side dish or appetizer.

Steamed white rice topped with tender shredded chicken, drizzled with fragrant chicken oil and sauce. Moderately savory, simply delicious.