Yong Le Mi Dai Mu

Thick, short noodles made from rice flour, cooked in hot bone broth. Chewy and smooth texture, sweet and clear broth. Usually flavored with chives and fried shallots, a comforting traditional taste.

Cooked and drained rice noodles, drizzled with special sweet and spicy sauce or soy paste, and sprinkled with crispy fried shallots. Chewy texture, rich sauce flavor, mixed well for a flavorful bite.

Meat from the pork cheek. Very tender and sweet, with fine texture and not greasy. A very popular part in Taiwanese snacks, suitable for those who are hesitant about eating offal.

Pork belly, with distinct layers of fat and lean meat. Tender texture with a fatty aroma. Simple yet delicious when boiled, sliced, and dipped in soy paste.

Pork diaphragm muscle, with a small amount of connective tissue around the meat. Chewy texture with a rich meaty flavor, a part with a complex texture.

The part near the diaphragm muscle with more connective tissue. Chewier and crispier than regular diaphragm muscle, suitable for diners who enjoy chewing.

Shredded meat removed from pork bones. Because it's close to the bone, the meat is usually gelatinous and very tender. Delicate texture, rich meaty flavor.

Cleaned and tender pork large intestine. Tender with a slight chewiness, rich in fatty aroma, a traditional Taiwanese black and white cut dish.

The fattiest end part of the large intestine. Thicker and richer in fat than regular large intestine. Soft, fatty, and delicious, a favorite among gourmets.

Actually the oviduct of a pig, tube-shaped in appearance. Very crisp and springy texture, no gamey taste, similar to kidney but crisper.

Pork small intestine, containing a powdery chyme substance. Chewy exterior, tender, slightly bitter yet sweet interior, an offal dish with a rich texture.

Pork esophagus cartilage. Crisp and refreshing texture with a crunchy sound when chewed, suitable for diners who enjoy unique textures.

Meat attached to the soft tube (esophagus), with a little cartilage. Combines the tenderness of meat with the crispness of cartilage, a rich texture.

Sliced pork tongue. Firm and elastic texture with not too much fat. Delicate meat, very chewy.

Blanched and sliced pork heart. Firm and tender texture, delicious flavor, a popular offal dish for replenishing energy.

Blood vessels and connective tissue connected to the pork heart. Tougher and chewier than pork heart, with rich collagen.

Fresh chives quickly blanched, drizzled with soy paste or fried shallots. Crisp texture with the unique pungent aroma of chives, suitable for cutting through richness.

Plain boiled cabbage, retaining its natural sweetness and crispness. Drizzled with a simple sauce, refreshing and healthy.

A platter to enjoy multiple parts at once. Usually includes meat and offal, with 2-3 slices of each, suitable for diners who want to try various textures or have difficulty choosing.

Cleaned pork skin, cooked until tender and chewy. Rich in collagen, smooth and elastic texture, very delicious with dipping sauce.

Pork lung, with a complex preparation process. Tender and slightly airy texture, like a sponge that absorbs soup or sauce, with a unique flavor.

White radish stewed until tender in bone broth. Sweet and juicy texture, absorbing the essence of the broth, refreshing and palate-cleansing.

Fried tofu braised in broth. Slightly tough exterior, interior like a sponge that absorbs broth, with juice overflowing when bitten.