Zhulin Mian Dian

A simple and light noodle soup, usually without meat toppings, mainly consisting of broth, noodles, and scallions. Refreshing taste.

Noodles with fresh wontons. Smooth noodles, thin wonton wrappers with fresh filling, sweet and clear broth.

Noodles with stir-fried preserved mustard greens and shredded pork. The salty crispness of the preserved mustard greens and the savory flavor of the pork shreds blend into the soup, unique flavor.

Dry mixed noodles drizzled with rich sesame paste. Strong sesame aroma, smooth texture, usually mixed before eating.

Dry mixed noodles, drizzled with savory sauce made from stir-fried dried tofu, minced meat, and sweet bean paste. Savory and slightly sweet flavor.

Dry mixed noodles with both sesame paste and savory sauce. Combines the aroma of sesame with the savory flavor of bean paste, rich in layers.

Noodles without soup, usually drizzled with thick soy sauce, lard, or minced pork sauce. Simple and classic flavor.

Dry mixed noodles made with Yi noodles. Yi noodles usually contain eggs, have a chewier texture, and absorb sauce well.

Yi noodle soup. Noodles remain elastic in hot broth, paired with a refreshing soup base.

Noodles with fried or braised pork ribs. Firm pork ribs, very filling when eaten with noodles.

Noodles with a whole chicken thigh. The chicken thigh is usually braised or fried, with tender meat.

Noodles with fried chicken cutlet. A combination of crispy outside, tender inside chicken and hot noodle soup.

Noodles with lean pork slices. Suitable for those who prefer a light taste or dislike fatty meat.

Pig's diaphragm muscle, with a small amount of tendon. Chewy texture, rich meat flavor, usually served with ginger slices and thick soy sauce.

Pig's cheek meat. Tender and juicy meat with fine texture, a popular 'black and white cut' side dish.

Pork liver with a particularly tender texture. Smooth and not dry, delicious.

Taiwanese specialty, smoked shark belly. Soft and chewy meat, with a rich smoky aroma, often served with mustard soy sauce.

Cleaned pig small intestines. Soft and chewy texture, no gamey smell.

The front part of the pig's small intestine, containing a powdery substance inside. Tender texture, with a unique sweet flavor.

Fried or braised pork rib (a la carte). Firm meat, well-marinated, suitable as a side dish.

Chicken thigh (a la carte). Crispy skin, tender meat, juicy.

Fried chicken cutlet (a la carte). Crispy exterior, thick chicken meat.

Crispy fried small dried anchovies with peanuts. Crispy, salty, and fragrant, a classic appetizer or bar snack.

Braised dried tofu and kelp. Firm dried tofu, crispy kelp, drizzled with thick soy sauce and scallions.

Marinated vegetables, usually Taiwanese-style pickled cabbage, with a sweet and sour crispy taste, good for cutting through richness and stimulating appetite.

Chilled marinated cucumber. Crispy texture, with garlic and a hint of sourness, very refreshing.

A type of soy product, with a firm texture similar to chicken. Usually sliced and braised or served cold.

Silken tofu topped with halved preserved egg, drizzled with thick soy sauce, and sprinkled with bonito flakes and scallions. Smooth and cool texture.

Fried tofu cubes, porous inside to absorb sauce. Usually blanched and served with sauce.

Eggs stewed in braising liquid for a long time. Chewy egg white, flavorful yolk.

Blanched seasonal vegetables, drizzled with minced pork sauce or thick soy sauce. Healthy and refreshing side dish.

Thin-skinned wonton soup with pork filling. The broth is usually clear, sprinkled with celery or scallions, fresh and smooth.

Clear soup with fish balls. Springy fish balls, with a fresh fish flavor.

Clear soup with pork meatballs. Firm and springy meatballs, rich meat flavor.

Soup with pork intestines. Cleaned intestines, soft and chewy texture, rich broth.

Soup with pork intestines. Tender inside the intestines, sweet broth, usually served with ginger slices to remove fishiness.

Freshly cooked pork liver soup. Pork liver maintains a tender texture, rich in iron.

Egg drop soup made by whisking egg into hot soup. Smooth texture, simple and home-style.

Clear soup with plenty of seasonal vegetables. Refreshing and healthy, suitable to accompany main dishes.

Soup with cheek meat. Tender meat, delicious broth.

Soup with diaphragm muscle. Chewy meat with tendons, sweet and clear broth.

Thick and sour soup. Usually contains tofu, wood ear mushrooms, carrots, shredded bamboo shoots, and egg drops. Appetizing and warming.

Classic Taiwanese snack. White rice drizzled with slow-cooked minced pork sauce (rou zao), savory and oily, very appetizing.

Vegetable-based rice dish, usually served with various seasonal side dishes. Suitable for customers who want to eat more vegetables.

Rice with lean pork slices and side dishes. A light and non-greasy bento option.

Hot and sour soup poured over rice, or a soup-and-rice style. Every bite of rice soaks up the rich and sour soup.

Large braised pork belly rice. The braised pork is a mix of fat and lean, braised until tender and flavorful, melts in your mouth, a perfect match with white rice.

Fried or braised pork rib rice. Thick pork ribs, served with side dishes, a common bento style in Taiwan.

Fried chicken cutlet bento. A large crispy chicken cutlet covers the rice, generous portion.

Whole chicken thigh bento. Tender chicken thigh meat, a popular main course choice.