Xiao Wang Zhu Gua

Steamed white rice cooked until soft. Chewy texture. Served as a staple to accompany various dishes.

Diced pork with a good balance of fat and lean meat, slow-cooked in soy sauce braising liquid and then poured over white rice. The texture is savory and rich, and the diced meat melts in your mouth. Mix well before enjoying, it's a classic Taiwanese comfort food.

Mushrooms are added to traditional braised pork rice and stewed together. The mushrooms absorb the essence of the braising liquid, adding a unique umami and texture. The flavor is rich and layered.

The restaurant's special vacuum-sealed frozen braised pork package, does not include white rice. Convenient for customers to buy and heat at home, pour over rice to recreate the restaurant's deliciousness.

Meatballs made from pickled melon and minced pork, served in a clear broth. The soup is sweet and refreshing, with the unique sweet and savory flavor of pickled melon. The meatballs are firm and chewy.

Fish soup cooked with fresh tilapia fillets, seasoned with ginger to remove fishiness. The fish is delicate and tender, and the soup is fresh and light. Best enjoyed hot to savor the sweetness of the fish.

A bento set featuring a variety of seasonal vegetables. Includes various greens and side dishes, suitable for customers who love vegetables or prefer less meat.

A bento featuring signature braised pork rice as the main dish, accompanied by a variety of side dishes. You can enjoy the savory braised pork rice and a rich selection of side dishes at the same time.

Large pieces of braised, flavorful braised pork (pork belly) as the main dish, served with white rice and side dishes. The braised pork has alternating layers of fat and lean meat, tender and flavorful. Generous portion.

A bento set featuring mushroom braised pork rice as the main dish. The umami of the mushrooms and the savory aroma of the braised pork are perfectly combined, served with selected side dishes.

A luxurious bento combining mushroom braised pork rice with large pieces of braised pork. Enjoy a double meat aroma, served with side dishes for a rich and satisfying experience.

A bento with poached chicken drizzled with a special garlic sauce as the main dish. The chicken is tender, and the garlic flavor is rich and appetizing. Served with white rice and side dishes.

A bento with a whole grilled saury as the main dish. The fish is savory and sweet, pairing perfectly with white rice.

Napa cabbage stewed until tender, usually flavored with dried shrimp or flatfish. Smooth and melt-in-your-mouth texture, with a sweet flavor. A traditional old-fashioned side dish.

Simply cooked cabbage, retaining its original crisp texture and sweetness. Refreshing and palate-cleansing, suitable for pairing with rich main dishes.

Shredded bamboo shoots braised in chicken or pork oil. Crispy and tender texture, with an oily aroma and a slightly sour flavor. A common side dish for braised pork rice or braised pork rice.

Blanched sweet potato leaves drizzled with garlic soy sauce or braising liquid. Delicate and tender texture, rich in nutrients. A common home-style blanched vegetable in Taiwan.

Braised firm tofu, colored on the outside, retaining its bean flavor inside. Dense and smooth texture. Best enjoyed with sauce.

Fried tofu is then stewed in braising liquid. The skin is porous and absorbs the braising liquid, while the inside is tender. Juice will overflow when bitten, with a rich flavor.

Duck egg stewed for a long time in aged braising liquid. The egg white is chewy and elastic, and the yolk is rich and creamy. More flavorful than chicken eggs.

A la carte braised pork belly. Selected pork belly with distinct layers of fat and lean meat, braised until tender and flavorful. The fatty parts melt in your mouth, the lean meat is not dry, and the soy sauce aroma is rich.

A la carte poached chicken slices drizzled with a special garlic soy sauce paste. Retains the original flavor of the chicken, very appetizing with the pungent garlic flavor.

Saury braised in a sweet and savory sauce until flavorful. The fish bones are usually cooked until soft and edible (depending on the specific cooking), the meat is firm, with a unique oily aroma.