Zhengzong Jiayi Huojirou Fan

A signature dish from Chiayi, Taiwan. Tender turkey is shredded and placed over white rice, drizzled with special scallion oil braising sauce and chicken oil. Savory and moist, with tender, not dry, meat.

A classic Taiwanese snack. White rice topped with slow-cooked braised minced pork (usually diced pork belly with skin), rich and savory braising sauce. Fatty but not greasy, melts in your mouth, very appetizing.

Fresh and delicious broth paired with fine rice noodles and turkey slices. The rice noodles absorb the essence of the broth, offering a refreshing and smooth texture, perfectly complemented by tender turkey.

A traditional noodle soup dish, using yellow noodles with a clear, sweet broth and turkey. The broth has an aroma of fried shallots, a warm and smooth noodle dish.

Crystal clear glass noodles absorb the sweet broth, served with tender turkey. Soft and smooth texture, easy to eat, suitable for those who prefer light flavors.

Dry mixed noodles topped with special braising sauce and scallion oil, then layered with turkey. Rich aroma when mixed evenly, with chewy and flavorful noodles.

Uses precious Matsusaka pork (pork neck), with a crisp and chewy texture. Paired with a refreshing noodle soup, you can taste the natural sweetness of the pork.

A Taiwanese specialty noodle dish. Crispy fried pork ribs are added to noodle soup and simmered. The ribs absorb the soup, becoming tender, and the broth is rich with pepper flavor.

A thick, thickened soup base with sweet and chewy squid chunks and noodles. The broth usually has the sourness of black vinegar and the umami of bonito flakes.

Meat balls made from red meat coated in flour, served in a thickened broth with noodles. The meat balls are firm and smooth, with a delicious broth. A common Taiwanese snack.

A simple noodle dish, usually with just noodles, broth (or sauce), and a few vegetables. Noodle soup is light and warming, while dry noodles are mixed with lard or soy sauce for a simple, charming aroma.

Uses special Yi noodles, which are typically chewy. Can be served as a clear soup noodle or as dry mixed noodles with braised minced pork.

Traditional yellow alkaline noodles, round and smooth. The noodle soup has a refreshing broth, while the dry noodles are often served with sweet chili sauce or braised minced pork, offering a unique flavor.

Fried pork ribs simmered with winter melon or radish. The pork ribs are soft and flavorful, the broth is rich and sweet, with the oily aroma of fried food.

A soup made with bitter melon rings stuffed with seasoned minced meat. The slight bitterness of the bitter melon balances the sweetness of the meat filling, and the soup is cooling.

A thick, thickened soup, featuring strips of red meat coated in a thin layer of flour. The soup usually contains shredded bamboo shoots, egg drops, and mushrooms, offering a rich and smooth texture.

A thick soup featuring squid paste or squid chunks. The sweet seafood flavor is perfectly combined with the sweet and sour taste of the thickened broth (usually with vinegar).

Clear soup made with chicken or duck offal (such as gizzards, liver, heart). Ginger slices are added to remove any gaminess, resulting in a refreshing and delicious soup with tender and crisp offal.

Clear soup made with fresh oysters, with ginger slices and basil for flavor. The oysters are plump and tender, and the soup is full of oceanic freshness.

Fresh pork liver slices in soup, usually with ginger slices to remove gaminess. The pork liver is tender and powdery, and the broth is clear and nourishing.

A simple Taiwanese soup containing chewy pork meatballs (貢丸). The broth is usually made from pork bones and seasoned with celery bits and white pepper.

Fish ball soup made with milkfish. The fish balls are delicate and chewy, with a refreshing and sweet broth that has a light fish aroma.

A la carte sliced turkey. You can taste the original sweetness and tenderness of the turkey, enhanced by a special sauce. Suitable for sharing.

Whole turkey wing, with firm and chewy meat. The skin is rich in collagen, suitable for diners who enjoy gnawing on bones for texture.

Turkey's tail bone meat (chicken butt). Rich in fat, tender and juicy. Unique aroma after processing and seasoning.

Fresh squid (similar to cuttlefish) blanched, with thick, sweet, and crisp flesh. Usually dipped in mustard soy sauce or five-flavor sauce.

Boneless milkfish belly braised in sauce. The belly is rich in fat and tender, with delicate fish meat, full of savory braised flavor. A common Taiwanese home-style dish.

A Taiwanese specialty snack made from smoked shark meat. Soft and tender texture with a unique smoky aroma, often served with mustard soy sauce.

Pork diaphragm meat with connective tissue. Half meat, half tendon, very chewy, with a rich meaty flavor. Blanched and served with soy paste and ginger slices.

Meat from the sides of the pig's cheeks, delicate and tender with a bit of collagen. Excellent texture, a popular choice for 'black and white' cold cuts.

Large intestines processed, then braised or blanched. Chewy and springy texture, no gaminess when properly prepared, becoming more fragrant with chewing.

The fattiest part of large intestines. It's more tender and chewy than regular large intestines, with a rich oily aroma, usually braised to perfection.

Pork's small intestines, containing powdered digestive substances inside, hence the name. Chewy on the outside and powdery on the inside, with a unique flavor, commonly found at Taiwanese snack stalls.

Pork belly marinated, coated in flour, and deep-fried. Crispy red skin, savory and sweet meat, with a good balance of fat and lean. Not braised red pork, but similar to fried roast pork.

Blanched and sliced Matsusaka pork (pork neck). Crisp, tender, and sweet, not too fatty. Simply seasoned to enjoy the original flavor of the meat.

Blanched chives drizzled with soy paste and sprinkled with plenty of bonito flakes. The umami of bonito flakes pairs well with the pungent flavor of chives.

Whole milkfish head slow-cooked in braising liquid. The fish head is rich in collagen and tender, highly favored by those who enjoy eating fish heads.

Braised pork tongue slices. Firm and elastic texture, with no gamey taste, and a savory braised flavor.

Pork head skin that has been smoked. Crisp and chewy texture, rich in collagen, with a distinctive smoky aroma.

Classic cold dish. Tender tofu topped with chopped preserved egg, drizzled with soy paste and bonito flakes. The unique flavor of preserved egg complements the mildness of the tofu.

Braised dried tofu slices. Firm texture, the pores absorb the braising liquid. A simple and delicious side dish.

Braised kelp knots. Soft but not mushy, with a light oceanic flavor and braising sauce aroma.

Braised to perfection. The egg white is chewy and colored, the yolk is creamy, and it's full of braised flavor.

Braised shredded bamboo shoots, cooked with chicken fat or broth. Crisp, tender, sour, and fragrant, very appetizing and palate-cleansing.

Seasonal vegetables blanched in hot water, retaining their crispness and original flavor. Usually drizzled with braised meat sauce or garlic soy sauce.

Blanched bean sprouts or soybean sprouts. They are crisp and juicy, simply drizzled with sauce for a refreshing and palate-cleansing dish.

Triangular or square fried tofu simmered in braising liquid. The tofu absorbs the sauce inside and bursts with juice when bitten.

Marinated cucumber, crisp in texture. Usually sweet and sour with garlic flavor, perfect as an appetizer.

Old-fashioned braised napa cabbage. Napa cabbage is stewed with dried flatfish, dried shrimp, and other ingredients. The cabbage is soft and sweet, and the broth is full of vegetable essence.