Zhu Gan Rong Zai

This is a traditional Taiwanese savory dim sum, made by steaming diced or shredded fresh taro with rice flour and scallions. It has a soft, dense, and glutinous texture, with discernible pieces of taro and the aroma of shallots. It is usually served with soy paste or sweet chili sauce, offering a balanced sweet and savory flavor.

A clear soup featuring fresh pork stomach as the main ingredient. The broth is typically simmered from pork bones, resulting in a clear, sweet, and refreshing taste. The pork stomach is cleaned thoroughly to remove any gaminess, offering a chewy and springy texture. Ginger slivers are usually added to enhance flavor and eliminate any residual odor, making it a warming traditional soup.

A soup made with fresh pork liver, carefully cooked to maintain a tender texture without being tough or dry. The broth is clear and savory, with a hint of meatiness and the spiciness of ginger. It is nutritious and a common restorative soup in Taiwan.

A traditional Taiwanese glutinous rice dish, where glutinous rice, pork, shiitake mushrooms, and other fillings are wrapped in zongzi leaves and steamed. The glutinous rice absorbs the richness of the fillings and the fragrance of the leaves, resulting in a chewy, soft, and sticky texture. It is usually served with a special sweet chili sauce or soy paste.

A dual-ingredient soup featuring both pork liver and pork tripe, satisfying the desire for two different textures at once. The tenderness of the pork liver and the chewiness of the pork tripe intertwine in the mouth, complemented by the clear and sweet broth, creating a rich flavor profile. It's ideal for diners who wish to try multiple ingredients.