A Nan Ma You Ji

A classic Taiwanese nourishing soup using a whole chicken leg. The broth is made by stir-frying old ginger in black sesame oil, then simmering with rice wine. It has a rich aroma and a mellow, sweet taste. Perfect to pair with noodles.

Sesame oil chicken soup simmered with bone-in chicken pieces. The chicken absorbs the essence of sesame oil and rice wine, resulting in firm meat. The broth has a ginger flavor and wine aroma, a top choice for warming the stomach.

A nourishing soup featuring chicken testicles (roes) as the main ingredient. The chicken testicles are tender and burst with flavor when bitten, complemented by a sesame oil broth that removes any gaminess, creating a unique taste.

Uses Matsusaka pork (pork jowl), which has a unique crispness and elasticity. Paired with sesame oil broth, the texture is refreshing and not greasy, with sweet and fresh meat slices.

Fresh pig kidney (testicles) are quickly cooked after being sliced. The texture is extremely crisp and tender, perfectly blending with the rich sesame oil and ginger soup. It is a traditional Taiwanese nourishing soup.

Uses pork collar slices with even fat distribution. The meat is tender and absorbs the soup well, making it a popular sesame oil dish.

Fresh pig liver cooked to the perfect doneness, maintaining a tender and moist texture without being dry or tough. Rich in iron, it tastes even more delicious with the sesame oil broth.

Sliced pig heart, firm and chewy. Boiled in sesame oil broth, it becomes more fragrant with every chew, offering a rich texture.

Delicate white vermicelli, blanched and tossed with fragrant black sesame oil and shallots. Smooth texture with a rich, old-fashioned aroma.

Dry noodles tossed with special chicken oil. Compared to the sesame oil version, the chicken oil flavor is more refreshing and savory, with the noodles being flavorful and well-seasoned.

Simply steamed white rice. Suitable to be eaten with the richer-flavored sesame oil soups.

Hot white rice drizzled with fragrant chicken oil and soy paste. The rice grains are distinct, savory, and appetizing; simple yet delicious.

Fresh seasonal vegetables are quickly blanched in boiling water to retain their sweetness and crispness. Drizzled with sauce for seasoning, it's a healthy side dish option.