Hu Xu Zhang Lu Rou Fan (Taipei Minquan Store)

A bento combining beef, tripe, and tendon, stewed with spicy seasonings. Rich in texture with a slightly spicy aroma. Suitable for diners who enjoy strong flavors and beef dishes.

Soft-boiled egg with a runny or creamy yolk. The egg white is tender and infused with sauce. Usually served as a side dish in a bento or ordered separately.

The restaurant's deluxe bento option, including various signature main dishes such as braised pork, chicken, or pork chops. Rich side dishes and generous portions. Suitable for customers who want to try multiple flavors at once.

Classic braised pork rice paired with a whole deep-fried crispy chicken leg. The braised pork rice is savory and soft, and the fried chicken leg is crispy outside and tender inside. A satisfying choice for meat lovers.

Uses pork leg meat, braised until the skin is chewy and the meat is tender, rich in collagen. Served with side dishes and white rice, it's rich but not greasy. Recommended to eat with braised sauce.

Fried pork chop bento with a braised duck egg. The pork chop is marinated and deep-fried for a unique flavor. Duck eggs are more fragrant and chewier than chicken eggs, with a rich flavor after braising.

A bento with a crispy fried chicken leg as the main dish. The chicken leg has crispy skin and juicy meat, served with refreshing side dishes. A popular choice in Taiwanese bento shops.

Braised pork trotter bento. The pork trotter is braised until tender and flavorful, with meat easily separating from the bone. Rich in collagen, the flavor is savory with a hint of sweetness. Suitable for customers who enjoy gnawing on bones and eating the skin.

A double delight combining braised pork trotter and braised pork rice. You can enjoy both large pieces of pork trotter and savory minced braised pork at the same time. Very appetizing with white rice.

A bento combining braised pork trotter and shredded chicken. The richness of the pork trotter contrasts with the freshness of the shredded chicken. Suitable for diners who enjoy layered textures.

The restaurant's signature bento combination, with an extra braised duck egg. The contents usually include braised pork and other selected side dishes. An economical and hearty meal.

Old-fashioned fried pork chop bento. The pork chop is not heavily battered, but deep-fried directly to lock in the juices, with a special spice flavor. Served with white rice and seasonal vegetables.

A bento with two main courses: sliced pork neck and Taiwanese sausage. The pork neck is tender, and the sausage is sweet and juicy. Satisfies the craving for two types of meat at once.

Mainly features marinated salted pork, usually with black pepper and garlic flavors. The meat is firm and savory, perfect with rice. Similar to indigenous Taiwanese cuisine.

A chicken thigh bento marinated with red yeast and fermented tofu. After frying, the skin turns red and has a unique fermented wine aroma and sweetness. Unique flavor.

A mixed rice bento with both braised pork sauce and shredded chicken. It combines the richness of braised pork with the sweetness of chicken. The best choice when you can't decide.

Boiled pork belly slices drizzled with special garlic soy sauce. The meat slices are refreshing and not greasy, with a rich garlic flavor that is appetizing. Very suitable with white rice.

A refreshing chicken rice bento served with a braised duck egg. The chicken rice is seasoned with chicken fat and sauce, and the duck egg adds a rich egg flavor.

An upgraded version of the classic braised pork rice bento, with an added braised duck egg. The braised pork sauce seeps into the white rice, and with the flavorful duck egg, it's a traditional Taiwanese delicacy.

The basic bento of the restaurant, usually based on braised pork rice with various seasonal side dishes. Economical and suitable for daily lunch or dinner.

A bento featuring premium sliced pork neck. The meat is tender and not too greasy. Served with special sauce and side dishes.

A bento topped with shredded chicken, drizzled with shallot oil or chicken broth. Lighter in flavor than braised pork rice, full of chicken's natural sweetness. Balanced nutrition with vegetables.

Chicken rice with sliced Taiwanese sausage. The sweetness of the sausage complements the savory flavor of the chicken. A simple yet delicious combination.

A bento based on braised pork rice, served with side dishes. The braised pork has a good balance of fat and lean meat, with a rich savory sauce. One of Taiwan's most common comfort foods.

Braised pork rice with sliced Taiwanese sausage. The garlic flavor of the sausage combines with the savory sauce of the braised pork for a rich taste. Suitable for diners who enjoy traditional flavors.

Premium stewed soup, including scallops, mushrooms, and pork bone marrow. The broth is clear and fresh, nourishing and healthy.

Slightly spicy chicken soup. Stewed with peeled chili and mushrooms, the soup is sweet with the aroma of chili, warming and appetizing.

Classic Taiwanese soup. Bitter melon and pork ribs are stewed for a long time, the bitterness turns into sweetness, and the ribs are tender. It has a cooling and refreshing effect.

Traditional medicinal soup. Usually contains pork intestines, Job's tears, lotus seeds, and other Chinese medicinal ingredients. The broth is mild, with a hint of wine and herbal flavors.

Western-style creamy soup with corn kernels and egg drops. Thick and smooth texture, with a sweet taste that children love.

Clear soup with pork meatballs. The meatballs are chewy and juicy, and the broth is flavored with celery seeds and pepper.

White radish soup. Radishes are cooked until transparent and soft, and the broth is clear and sweet. A simple and refreshing soup to accompany a meal.

Traditional sweet soup. Mung beans and Job's tears are simmered until soft and mushy. Cooling and soothing, suitable for after meals.

Sour plum drink. Brewed with smoked plums, hawthorn, etc., it's sweet and sour with a lingering aftertaste and a smoky aroma. Very refreshing and thirst-quenching.

Deep-fried egg tofu with a slightly wrinkled skin that absorbs sauce, while the inside remains smooth. Usually served with sauce.

Extra serving of braised pork sauce. Suitable for customers who feel the rice is not flavorful enough or want to drizzle it over other side dishes.

Shredded chicken, à la carte. Adds more meat to satisfy the craving for more.

Braised duck egg, à la carte. The duck egg has a large, fragrant yolk and a chewy, flavorful white. It's the perfect partner for braised pork rice.

Pork floss, à la carte. Crispy, sweet, and savory, it's especially appetizing sprinkled on rice.