Yuan Zhi Pai Gu Tang

A clear soup slowly simmered with pork bones, with large pieces of pork ribs and daikon radish added. The broth is clear and sweet, not greasy. The ribs are tender and easily separate from the bone. It is recommended to dip the ribs in chili soy sauce.

A soup made by simmering fresh daikon radish with pork bone broth. The broth is clear and has the natural sweetness of radish. It has a refreshing taste and is suitable to be eaten with rice.

Rice, eggs, and chopped scallions are stir-fried over high heat in a wok. The rice grains are distinct, full of egg aroma and wok hei. A simple, home-style delicious staple.

A classic Taiwanese snack, with minced pork braised in soy sauce and spices poured over white rice. The flavor is moderately salty and sweet, rich in collagen and fragrant with oil. It is recommended to mix well before eating.

Deep-fried tofu is stewed in braising liquid. The skin is slightly chewy, and the porous interior is filled with savory braising liquid. The texture is soft and juicy.

Dried bamboo shoots are rehydrated and then braised in broth and oil. It retains the crisp and tender texture of bamboo shoots, with a slight fermented sourness and the saltiness of the braising liquid. A traditional palate-cleansing side dish.

Napa cabbage is stewed until soft and flavorful, usually with dried shrimp or fried pork skin for added flavor. The texture is smooth and moist, with a sweet and delicious taste. A common traditional Taiwanese side dish.

Simple steamed white rice. The texture is soft and chewy. Suitable to be eaten with strongly flavored side dishes or soups.

Eggs slow-cooked in a special braising liquid. The egg whites turn brown from absorbing the soy sauce, have a chewy texture, and the yolks are creamy with a soy sauce aroma. A classic side dish.