Yichang Doujiang

Traditional Taiwanese noodles. Blanched oil noodles are drained and topped with pork bone broth, fried shallots, and bean sprouts. The soup is clear and sweet, the noodles are smooth, a classic old-fashioned flavor.

A variation of Qiezai noodles made with fine rice vermicelli. The vermicelli absorbs the essence of the pork bone broth, resulting in a delicate and smooth texture, enhanced with chives and fried shallots.

Wide, flat rice noodles with a soft and chewy texture. Paired with refreshing pork bone broth and fried shallots, it offers a rich and satisfying meal.

White rice topped with slow-cooked minced pork sauce. The braising liquid is savory and rich, with an oily aroma, a common Taiwanese street food.

Chewy and sticky steamed white rice.

Eggs stewed for a long time in a special braising liquid. The egg white is flavorful and brown, with a chewy texture, and a dense yolk.

Pork meatballs added to clear soup. The meatballs are springy and juicy, and the soup is usually seasoned with celery seeds and pepper.

Refreshing fish ball soup. The fish balls are soft and chewy, with a fresh fish aroma, and the soup is light and smooth.

Soup made with pork diaphragm meat (liver connection). The meat has fascia, offering a tender and chewy texture, and the soup is delicious.

Cleaned pork large intestines cooked in soup. The intestines are tender and moderately chewy, with ginger slices to remove gaminess, and a rich soup.

Pork small intestine (a section of the small intestine) cooked in soup. It has a chewy exterior and a soft interior, a unique texture loved by connoisseurs.

Fresh pork heart slices cooked in soup. The texture is crisp and tender, not dry, and the soup is sweet and invigorating.

Cleaned pork skin blanched and drizzled with soy paste. It has a chewy texture and is rich in collagen.

Pork lung, after processing, has a tender and slightly crisp texture. Its unique porous structure absorbs sauce, giving it a distinctive flavor.

Also known as raw intestines, extremely crispy and not greasy at all, a common 'black and white' side dish.

Braised or blanched pork large intestines, fatty, tender, and chewy, becoming more flavorful with chewing, usually served with ginger slices.

Pork small intestine, with a special part inside that has a powdery texture, and a chewy outer skin, offering a rich layered texture.

Pork diaphragm muscle, with connective tissue, offering both the sweetness of meat and the chewiness of the fascia.

Pork cheek meat, with a lot of movement, making the meat tender and gelatinous, an excellent lean meat cut with great texture.

Pork head skin with cartilage and collagen, smoked or braised and sliced, with a crisp and chewy texture.

Pork ears with abundant cartilage, making a crunchy sound when eaten, crisp and refreshing.

A Taiwanese specialty, smoked shark belly. The meat is tender and slightly chewy, with a rich smoky aroma, usually eaten with mustard and soy sauce.

Blanched and soaked squid. The texture is crisp and chewy, and it is full of flavor when paired with five-flavor sauce or soy paste and mustard.

Fresh squid blanched, retaining its original sweetness and tenderness, with a chewy texture.

Blanched white shrimp, with sweet and firm meat. Best eaten peeled or with a dipping sauce.

Fresh squid slices blanched, with thick, chewy meat and rich freshness.

Duck eggs, richer and more flavorful than chicken eggs, braised until flavorful. The yolk has a larger proportion and is dense and rich.

Braised dried tofu slices, with a firm texture and full of bean flavor, a classic side dish.

Braised knot kelp. The texture is moderate, not mushy, with the freshness of the sea and the aroma of braising liquid.

A traditional rice dish made from glutinous rice and pig's blood. It has a soft, chewy, and sticky texture. It tastes excellent when dipped in soy paste and peanut powder.

Fried tofu soaked in braising liquid or broth. The soup overflows with a single bite, with a tender and soft texture.

A cold appetizer with tender tofu topped with preserved egg, drizzled with soy paste and bonito flakes. The unique flavor of preserved egg perfectly complements the refreshing taste of tofu.

Assorted braised platter, including dried tofu, kelp, and braised duck eggs. Enjoy three classic flavors at once, offering great value.

Blanched A-Choy (Taiwanese lettuce), with a crisp, slightly bitter taste. Drizzled with pork oil and shallots or braising liquid, it's very appetizing.

White radish stewed in pork bone broth, absorbing the essence of the broth, with a tender and sweet texture.

Blanched bean sprouts, with a crisp texture, a simple and refreshing vegetable choice.

Blanched and cooled chives, drizzled with bonito soy sauce, retaining the crispness and refreshing coolness of the vegetables.

Classic bottled beverage with full carbonation, refreshing and palate-cleansing when paired with meals.

Unsweetened green tea, retaining the sweetness and aroma of tea leaves, a perfect choice to cut through richness.

Traditional flavored black tea, with a rich tea aroma and a slightly sweet taste.

A blended herbal tea with a refreshing taste and the aroma of barley and brown rice.

Bottled mineral water.