Húxū zhāng lǔ ròu fàn (Táiběi dōng mén diàn)

Formosa Chang's signature braised pork rice served with roasted meat slices. A hearty combination of fatty, savory pork sauce and tender meat.

Braised pork rice served with a fried pork chop (pai gu). The chop is marinated and fried for a savory, crispy texture.

Nostalgic style braised pork rice served with braised pork knuckle (ti pang). Rich in collagen and deep soy flavor.

A set featuring the signature braised pork rice with selected side dishes for a balanced meal.

Braised pork rice topped with a soft-boiled egg (ajitama) with a gooey yolk.

A bowl combining shredded chicken, braised pork sauce, and braised bamboo shoots over rice.

Minced pork belly slow-braised in a secret soy sauce blend, served over steamed white rice. The meat is fatty, meltingly soft, and savory-sweet. Taiwan's most famous comfort food.

Shredded chicken served over rice with a savory sauce and often chicken oil. A lighter alternative to braised pork rice.

A combination bowl featuring both shredded chicken and braised pork sauce over rice. Offers both textures and flavors.

Braised pork rice topped with pork floss (dried, shredded sweet meat wool) for added texture and sweetness.

Steamed white rice.

Grilled Norwegian mackerel fillet. Rich in oil, savory, and flaky.

Braised pork knuckle. The skin is gelatinous and chewy, while the meat is tender. Simmered in a rich soy broth.

Deep-fried chicken leg with crispy skin and juicy meat.

Braised pig's trotter (feet). Highly gelatinous and chewy, cooked in soy sauce.

Fried pork chop marinated in traditional spices. Savory and meaty.

Chicken leg steak marinated with red yeast rice and fermented bean curd, then fried or roasted. Unique savory and slightly sweet flavor.

Sliced boiled pork belly served with a garlic soy dipping sauce.

Tender plum pork (shoulder butt) slices, likely served with a light sauce.

Small portion of crispy fried chicken chunks.

Taiwanese pork sausage served with fresh garlic slices. Sweet and savory.

Stir-fried chives and bean sprouts. Crunchy and fresh.

Hydroponic A-Choy (Taiwanese lettuce) blanched and served with sauce.

Braised bamboo shoots. Tender and savory, cooked in pork broth/oil.

Boiled or stir-fried cabbage.

Seasonal green vegetables, blanched and dressed.

Braised duck egg. Hard-boiled and simmered in soy sauce until flavorful.

Deep-fried egg tofu with a wrinkled skin and soft interior.

Soft-boiled egg marinated in soy sauce.

Extra scoop of the signature braised pork sauce.

Extra portion of shredded chicken.

Extra portion of pork floss.

Premium soup with scallop, mushrooms, and pork marrow (spinal cord). Rich and savory.

Chicken soup steamed in a ceramic jar with mushrooms and peeled chili peppers. Spicy and warming.

Pork rib soup with bitter melon steamed in a ceramic jar. Clear broth with a refreshing bitter kick.

Traditional four-herb soup with pork intestines. Mild herbal flavor, believed to be good for digestion.

Creamy corn soup, often with bits of ham or egg.

Pork ball soup. Chewy meatballs in a clear broth with celery and cilantro.

Radish soup. Light and sweet broth from the daikon radish.

Sweet soup with white wood ear fungus and lotus seeds. Soothing and gelatinous.

Sweet soup made with mung beans and Job's tears (barley). Refreshing and cooling.

Sweet drink with white wood ear fungus sweetened with rock sugar.

Hot red bean soup sweetened with brown sugar. Thick and rich.

Smoked plum juice. Sweet, sour, and smoky. Good for digestion and cooling down.