A Rong Yang Rou Fan

A single portion of tender lamb, usually blanched to preserve its natural sweetness. Served with shredded ginger and special soy paste, it's tender with a rich lamb flavor.

Steamed white rice topped with stir-fried or blanched tender lamb slices, drizzled with savory braised sauce or other seasonings. The lamb is tender and not tough, very filling when paired with rice.

Smooth red vermicelli paired with tender lamb. The broth usually has a subtle aroma of traditional Chinese medicine or bonito flakes, with a rich and slippery texture, a classic Taiwanese noodle dish.

Thickened lamb soup directly poured over white rice. The soup is sweet and slightly sour, with a smooth, thickened texture. The rice absorbs the soup, creating a unique flavor.

A signature Taiwanese thick soup, the broth is thickened to a viscous consistency and contains tender lamb slices. The flavor is fresh, sweet, and often enhanced with black vinegar or cilantro for aroma.

Fish balls made with milkfish paste, with a chewy and springy texture. Paired with a refreshing broth, sprinkled with celery seeds or pepper powder, simple and delicious.

Crispy fried fish crisps (made from fish paste) are added to a rich thick soup. The fish crisps become soft on the inside and crispy on the outside after absorbing the soup, creating a rich texture.