Gāoxióng ròuyuán - Xǔ

A famous traditional Taiwanese snack. The skin is made from sweet potato starch, semi-transparent, with a soft, chewy, and springy texture. The filling usually contains pork and bamboo shoots. This restaurant emphasizes steaming, which is lighter and more tender than fried meat dumplings. It is usually served with a special sweet and savory sauce.

A traditional nourishing medicinal soup. The main ingredient is pork intestine, stewed with four traditional Chinese medicinal ingredients: Poria cocos, Euryale ferox, lotus seeds, and Chinese yam. The broth is clear and mellow, with a faint aroma of medicinal wine, and has the effect of strengthening the spleen and stimulating appetite.

A clear soup featuring meatballs made from pounded pork (Gong Wan). The meatballs are firm and elastic, with juice released when bitten. The broth is usually made from pork bones and flavored with celery seeds and white pepper, giving it a delicious taste.

White meatballs made from fish paste, cooked in soup. The fish balls are tender and slightly chewy, full of the sweetness of fresh fish. The broth is light and refreshing, smooth and not greasy to drink, a common choice to pair with meat dumplings.