Song Jiang Zi Zhu Shi Tou Huo Guo Cheng

Balls made from pork, with a firm and chewy texture, releasing juicy meat aroma when bitten. A classic braised ingredient.

White balls made from squid paste, with a sweet and chewy texture, allowing you to taste the seafood flavor.

Chunk of soup ingredient made from squid paste, relatively soft and tender, with a rich umami flavor.

Soup chunks made from pork paste, with a smooth texture and rich meat aroma.

Imitation crab sticks with a shredded texture, sweet and tender, with enhanced flavor after absorbing soup.

Balls filled with wasabi, which release a unique pungent and spicy flavor when bitten, stimulating the taste buds.

Balls that release a rich lobster salad filling when bitten, with a sweet and smooth taste.

Triangular shaped dumplings, with a meaty aroma in both the wrapper and filling, and a delicious taste.

Fish paste wrapper filled with fish roe, with a popping texture of fish roe when bitten, rich in layers.

Quail eggs, one bite each, with a chewy egg white and creamy yolk, very flavorful after braising.

Small chicken sausages, with a crisp and tender texture and a smoky flavor, very popular.

A type of fish cake made from cod paste, whiter and more tender than regular fish cakes, with a more pronounced umami flavor.

Traditional Taiwanese fish paste product, with a chewy and soft texture, full of savory aroma after braising.

Deep-fried tofu cubes, with porous interiors, highly absorbent of braising liquid, and juicy when bitten.

Fried tofu skin rolls, with distinct layers, strong soup absorption, and a soft, tender texture with a bean aroma.

Dried pork skin, which becomes soft, tender, and gelatinous after soaking and braising.

Deep-fried fish paste product, crispy on the outside, eaten after slightly softening in the braising soup for a unique flavor.

A cake made from glutinous rice mixed with animal blood, steamed. It has a sticky and chewy texture and is a characteristic Taiwanese snack.

Made from pig's blood and glutinous rice, with a firm and chewy texture and a unique aroma.

Sweet leafy vegetable, tender when cooked, adding sweetness to the broth.

Crisp cabbage, retaining its sweetness and crunch even after cooking.

Emerald green leafy vegetable, with crisp tender stems and soft tender leaves, possessing a faint unique aroma.

Transparent thin noodles made from mung bean starch, which easily absorb soup and have a smooth, chewy texture.

Dumplings wrapped in egg crepes with minced meat filling, rich in egg flavor and delicious meat filling.

Sheet-shaped food made from fish paste, usually with a wavy edge, with a soft and chewy texture.

Golden fish balls, with a particularly springy and crisp texture, and a rich fish aroma.

A Keelung specialty, made by filling sausage casings with egg liquid and cooking. It looks like a sausage but has the soft texture of steamed egg.

Fresh shiitake mushrooms, with a thick texture, becoming tender and flavorful after cooking, with a unique mushroom aroma.

Fresh cod slices, with fine, boneless meat, and a light, fresh taste.

A transparent outer skin with a very chewy texture, filled with seasoned minced meat.

Long, thin white mushrooms, with a crisp, smooth, and slippery texture, capable of absorbing soup.

Cubed taro, becoming creamy and soft when cooked through, with a rich taro aroma.

Sweet corn segments, plump kernels with a sweet flavor.

Tender young corn cobs, with a crisp and sweet taste, the entire cob is edible.

Green garlic, with a pungent aroma, becoming sweeter when cooked, enhancing the overall flavor.

Fresh tomatoes, with a balanced sweet and sour taste, adding a refreshing fruit and vegetable flavor to the broth.

The cap of the king oyster mushroom, with a chewy and firm texture similar to abalone, juicy and delicious.

Black fungus, with a crisp texture, rich in collagen, healthy and refreshing.

Cubed pumpkin, becoming creamy and sweet when cooked, with a golden color.

Clustered small mushrooms, with a crisp and tender texture, delicious flavor, and a faint crab-like taste.

Handmade sun-dried noodles from Guanhua, Tainan. The noodles are flat, chewy, and hold up well to cooking.

Noodles made with eggs, yellowish in color, with an egg aroma and a smooth texture.

Seasonal vegetable with a unique strong aroma, a perfect match for hot pot and braised dishes.

Commonly known as 'Dalu Mei', with a crisp and refreshing texture, and a slightly bitter-sweet taste.

Regular firm tofu, with a simple bean aroma and a soft texture.

Classic Taiwanese instant noodles, which absorb the essence of the braising soup after being cooked in it, savory and delicious.