Zhou Ji Qie Zai Mian

Clear soup noodles or dry mixed noodles made with thicker noodles. Light flavor, usually seasoned only with broth or simple sauce. Suitable for pairing with side dishes.

Simple noodle dish made with thin noodles. Smooth texture, with a clear broth or savory sauce. A common basic noodle dish in Taiwan.

A type of egg noodle, slightly chewy with an eggy aroma. Usually served with minced pork sauce or broth.

Blanched thin rice noodles, drizzled with shallot oil and broth. Delicate texture with a traditional old-fashioned flavor. Suitable for those who prefer a light taste.

Wide, flat rice noodles, tender and smooth. Can be served in soup or dry, usually with bean sprouts and chives.

Yellow round noodles, with a springy texture. Served with clear broth and fried shallots, one of the most classic noodle dishes in Taiwan.

Simple steamed white rice. Soft and sticky texture, suitable for pairing with various savory stir-fries or braised dishes.

White rice drizzled with minced pork braising liquid. Salty, oily, and moist flavor, with a rich soy sauce and lard aroma. It is recommended to stir well before eating.

Broth dish made with thick, short rice noodles. Rich broth, crisp and smooth noodle texture. Usually sprinkled with celery seeds for aroma.

Congee cooked with various seafood (such as shrimp, clams, squid). The rice grains absorb the seafood broth, full of umami. A soup-and-rice style congee.

Congee made with milkfish and rice. Tender fish, sweet and clear broth. A common nutritious breakfast or staple in southern Taiwan.

Congee cooked with abalone slices. Sweet and fresh flavor, soft and flavorful rice. Light and elegant flavor.

Clear soup made with fresh oysters, with ginger slices and basil to remove fishiness and enhance flavor. Plump and tender oysters, broth is full of seafood flavor.

Meatball soup made from pork. The meatballs are springy and juicy, and the broth is usually made from bone broth and sprinkled with celery and pepper.

Soup made from pork intestines (small intestines). The intestines are tender and slightly chewy, with a powdery interior. Served with a ginger-flavored broth, warm and smooth.

Soup made from pork diaphragm (liver connection). The meat is chewy with connective tissue and has a rich flavor. It is a common soup in Taiwanese snack shops.

Clear soup made with fresh milkfish. Delicate fish, sweet and delicious broth. Usually served with ginger slices.

Clear soup made with fresh clams. Sweet clam meat, broth is full of seafood flavor. Adding ginger slices can warm the body and enhance freshness.

Fresh pork liver slices cooked in soup. The pork liver is tender and not dry, the broth is clear and nourishing. Usually served with ginger slices and vegetables.

Blanched water spinach, drizzled with minced garlic soy sauce or braised pork sauce. Crispy texture, one of the most common green vegetables in Taiwan.

Blanched A-tsai (Taiwanese lettuce). Slightly bitter with a sweet aftertaste, crisp texture. Excellent flavor when drizzled with sauce.

Blanched cabbage. Retains the natural sweetness and crispness of the vegetable. Light and healthy flavor.

Long and thin water shield vegetables stir-fried with shiitake mushrooms over high heat. Water shield has a unique, extremely crisp texture. Shiitake mushrooms add umami.

Asplenium nidus (bird's nest fern shoots) stir-fried with preserved tree seeds (shuzi). Asplenium nidus has a crisp and smooth texture, preserved tree seeds have a sweet and salty flavor, very appetizing.

Quickly stir-fried Dioscorea alata shoots (chayote tendrils). Delicate and crisp texture. Usually flavored with garlic or fermented bean paste.

Freshly stir-fried seasonal vegetables. Usually can choose from water spinach, Qingjiang cabbage, A-tsai, or cabbage. High-heat stir-frying preserves the crispness and aroma of the vegetables.

Fresh shiitake mushrooms simply blanched. Retains the original flavor and tender texture of the mushrooms. Served with soy paste.

Assorted cold appetizers, based on daily availability. Usually includes cold dishes or braised items.

Assorted small cold dishes, such as dried tofu, seaweed, etc. Choose from the counter display.

Cooked and chilled green bamboo shoots, cut into pieces and topped with mayonnaise. The bamboo shoots have a sweet, juicy, and crisp texture like pears. A summer-limited refreshing cold dish.

Hard-boiled eggs, braised for a long time. The egg white is chewy and flavorful, the yolk is smooth. A common side dish.

Fried tofu cubes stewed in braising liquid. The interior absorbs the sauce, making it tender and juicy. Even better with sweet and spicy sauce.

Shredded bamboo shoots braised in chicken or pork fat. Moderately sour and salty flavor, crisp and tender texture. Very refreshing when paired with braised pork rice.

Braised pork large intestine (the fattiest part), deeply flavored. Soft, chewy texture, rich and aromatic fat. No gamey smell.

Stinky tofu stewed in a spicy broth. The tofu absorbs the spicy soup, smelling pungent but tasting delicious. Strong flavor, suitable for spice lovers.

Blanched pork diaphragm meat. Tender and slightly chewy meat with a rich texture. Served with soy paste and ginger slices.

Cleaned and sliced pork tongue, blanched. Unique tender and crisp texture. A popular choice for traditional 'black and white cuts'.

Blanched pork intestines. Chewy exterior, powdery interior. Served with dipping sauce, the more you chew, the more fragrant it becomes.

Blanched sliced squid (cephalopod seafood). Thick and sweet meat, more tender than tube squid. Delicious with a simple dipping sauce.

Pork cheek meat (mouth-side meat). The meat is rich in collagen, very tender, fresh, and sweet. Not greasy, suitable for all ages.

Blanched sliced pork belly (three-layer meat). Alternating layers of fat and lean meat, tender and not dry. The classic way to eat it is with garlic soy paste.

Cleaned pig skin, blanched. Chewy and springy texture, rich in collagen. Usually served with dipping sauce.

Smoked shark meat. Tender meat, chewy skin, with a unique smoky aroma. Served with wasabi soy sauce.

Specially selected and prepared tender pork liver. Texture is as tender and smooth as foie gras, not dry at all. A delicate cold dish.

Fish roe, steamed or fried, then sliced and topped with mayonnaise. Distinct grains, rich aroma. Suitable as a side dish with drinks or as an appetizer.

Abalone slices topped with mayonnaise. Chewy and sweet texture, refreshing flavor. A common Taiwanese cold dish.

Fresh, plump oysters blanched and drizzled with plenty of minced garlic soy sauce. Oysters are sweet and bursting, with a strong garlic aroma and spiciness.

Blanched soft squid (a type of cephalopod seafood). Thick and sweet meat, more tender than tube squid. Delicious with a simple dipping sauce.

Raw clams marinated in soy sauce, garlic, and chili. Salty, fresh, and strong flavor, a traditional appetizer with drinks. Tender meat.

Pan-fried deboned fish fillet. Golden and crispy exterior, delicate fish inside. Easy to eat, suitable for elderly and children.

Pan-fried milkfish belly. Crispy skin and rich, aromatic fatty belly. A classic Tainan delicacy.

Fresh fish pan-fried until golden brown on both sides. Crispy skin, tender and flavorful fish. Simply seasoned with pepper salt or lemon juice.

Taiwanese-style omelet, with scallions or preserved radish. Soft texture, with the fragrance of scallions or the salty crispness of preserved radish. A classic home-style side dish.

Fresh oysters and eggs pan-fried. Unlike the thickened version found in night markets, this dish focuses on the eggy aroma and the freshness of the oysters. Tender texture.

Braised pork large intestine deep-fried. Crispy exterior, tender and juicy interior. Often served with scallion segments to cut the richness, eaten with pepper salt.

Squid coated in batter and deep-fried. Golden crispy exterior, sweet and chewy squid. A popular snack or side dish.

Fresh oysters coated in batter and deep-fried. Crispy outside, tender inside, with a bursting texture when bitten. Served with pepper salt or ketchup.

Taiwanese-style braised pork belly (fried pork belly). Crispy skin, alternating layers of fat and lean meat. With the unique aroma and sweetness of red yeast rice.

Marinated and deep-fried pork liver. Slightly crispy exterior, tender interior. The gamey taste is removed, unique texture.

Crispy fried assorted seafood, usually including shrimp, squid, and fish pieces or oysters. Taste a variety of seafood at once, crispy and delicious.

Golden crispy fried tofu. Crispy exterior, tender and hot interior. Served with garlic soy paste.