Yan San Taipei Qiao Tou Lu Rou Fan

A traditional nourishing soup made by simmering pork small intestine with four traditional Chinese medicinal ingredients: Huai Shan (Chinese yam), lotus seeds, Fu Ling (Poria cocos), and Qian Shi (Euryale ferox). The broth is mild and fragrant, with a hint of medicinal wine flavor, refreshing and not greasy.

Steamed fluffy semi-circular white buns filled with tender braised pork belly, pickled mustard greens, peanut powder, and cilantro. The texture is soft and fluffy, with a sweet and savory flavor, commonly known as the 'Taiwanese Burger'.

Minced pork with a good balance of fat and lean meat is slow-cooked with soy sauce and spices to create a meat sauce, then ladled over white rice. Rich in fat, savory, and pairs perfectly with rice, it's Taiwan's most classic comfort food.

A generous piece of flavorful braised pork belly served over white rice. The meat is rich but not greasy, with tender lean portions and a deep soy sauce aroma, very satisfying.

A clear soup made by simmering pig bladder (commonly known as 'xiao du'). The pig bladder has a Q-like, chewy texture. The broth is usually clear and subtly sweet, with ginger slices added to remove any gaminess.

A soup that combines various pork offal or other ingredients. It is hearty and flavorful, perfect for diners who want to experience multiple textures at once.

A soup made with fresh pork stomach slices. The pork stomach is cleaned thoroughly without any gamey smell, offering a crisp and tender texture. It's very warming when consumed with the clear broth.

Eggs simmered for a long time in braising liquid. The egg whites are colored and infused with flavor, offering a springy texture, while the yolks are creamy. It's a common side dish to accompany rice.

Shredded bamboo shoots that have been braised, retaining their crisp texture. They become more aromatic after absorbing the oil, with a slight sourness that is very appetizing and cuts through richness.

Deep-fried tofu soaked in braising liquid until it absorbs the rich flavors. The skin is slightly chewy, while the porous interior is soft and tender, bursting with savory braising liquid when bitten.

Napa cabbage slow-cooked with dried flatfish, dried shrimp, and other ingredients until tender. The texture is melt-in-your-mouth, full of the sweetness of vegetables and the umami of dried seafood, a dish full of nostalgic flavor.