Ye Jia Rou Zhou (Da Dao Cheng Miao Kou Rou Zhou)

Taiwanese traditional savory congee, cooked with raw rice in pork bone broth. The rice grains remain intact and not mushy. The broth is fresh and sweet, with braised pork chunks and crispy fried shallots for flavor. It has a refreshing taste and is a common breakfast or staple food in Taiwan.

Pork belly is marinated with red yeast rice, coated, and deep-fried. The skin has a natural red color and a crispy texture. It's a mix of fat and lean meat, juicy and savory. Usually served with shredded ginger and dipping sauce.

Fresh oysters are coated in batter and deep-fried. The exterior is golden and crispy, while the interior retains the oysters' sweetness and moisture, full of oceanic flavor.

Fresh pork liver slices are coated and deep-fried. Perfectly cooked, the exterior is slightly crispy, while the interior is tender and smooth, with the rich flavor characteristic of pork liver.

Squid pieces are coated and deep-fried. The texture is chewy and springy, with a crispy exterior, allowing you to taste the fresh sweetness of the squid.

Grouper slices are coated and deep-fried. The meat is delicate and tender, with a light and fresh flavor. Specially marked as boneless for easy eating.

Fresh shrimp are coated and deep-fried. The exterior is crispy, and the shrimp meat is sweet and springy. A popular seafood fried dish.