Yi Jia Zi Can Yin

This is a traditional rice dish originating from southern Taiwan, made by steaming rice milk with ingredients like mushrooms and meat. It has a soft, tender, and chewy texture with a rice fragrance. It is usually served with a special soy sauce paste and minced garlic, with a balanced sweet and savory flavor.

A large piece of braised pork belly (kong rou) is placed on top of white rice, usually served with pickled mustard greens, dried tofu, or pickled cucumbers. The pork belly has a good balance of fat and lean meat. The braising liquid is rich and savory, the fatty part melts in your mouth, and the lean part is tender and not dry. It is a filling main dish.

A clear soup with fish balls and cut-up fried dough sticks. The fish balls are Q-textured and fresh, while the fried dough sticks absorb the soup, becoming semi-soft and semi-crispy, creating a rich texture. Drinking it hot is the best way to enjoy the combination of fried dough sticks and fish soup.

Known as the "Taiwanese Burger", it is made with steamed semi-circular white steamed buns, filled with braised pork belly, pickled mustard greens, peanut powder, and cilantro. The texture is soft and fluffy, with a savory and sweet filling. The fat from the pork belly is balanced by the peanut powder, creating a unique flavor.

A classic Taiwanese street food. White rice is topped with minced pork, soy sauce, and spices slow-cooked into a braised meat sauce. Every bite is full of collagen and soy sauce aroma, with a savory and rich flavor. It tastes best when mixed thoroughly before eating.

Shredded chicken is placed on top of white rice, drizzled with chicken oil and a special sauce. The chicken is tender, the chicken oil is fragrant, and the flavor is lighter and less greasy than braised pork rice.

A soup made with solidified pork blood cubes, usually with chives and pickled mustard greens for flavor. The pork blood is smooth and tender like tofu, with no gamey taste. The soup is light and smooth, with hints of sand ginger or pepper.

A clear soup with pork intestines as the main ingredient, ginger slices are added to remove the gamey flavor and enhance freshness. The pork intestines are cleaned well, with a chewy and springy texture that becomes more fragrant the more you chew.

A mixed soup that includes both pork blood cubes and pork intestines. You can enjoy the tenderness of the pork blood and the chewiness of the pork intestines at the same time, with a fresh and rich broth.

Eggs stewed for a long time in braising liquid. The egg white is chewy and flavorful, deep brown in color, with a creamy yolk full of soy sauce aroma. It is a common side dish.

Hard dried tofu that has been braised. The texture is firm and chewy, and the pores absorb the braising liquid, releasing bean and soy sauce aromas with every chew.