Jin Feng Lu Rou Fan

A classic Taiwanese snack, made by dicing and braising lean and fatty pork into a minced meat sauce, then drizzled over white rice. The taste is moderately savory and sweet, rich but not greasy, with a fragrant aroma.

A rice bowl featuring a whole piece of braised pork belly, usually served with pickled vegetables. The meat is tender and flavorful, with a rich soy sauce aroma, and is very filling.

Pork gizzard soup is drizzled over white rice. The pork gizzard is tender and smooth, the soup is thickened and slightly sweet, and the rice soaks up the soup, making it moist and smooth.

Traditional yellow noodles are blanched and mixed with special shallot oil and sauce. The texture is springy, with a rich aroma of lard and shallots.

Fine rice noodles are blanched and mixed with sauce. The texture is refreshing and easily absorbs the flavor of the sauce.

Glass noodles made from mung beans, transparent and chewy when cooked. Mixed with sauce for a smooth and chewy bite.

Pork gizzard soup served with traditional yellow noodles. The thick soup coats the noodles, resulting in a smooth and rich texture.

Pork gizzard soup with fine rice noodles. The rice noodles soak up the soup, and every bite is filled with the sweetness of the pork gizzard.

Pork gizzard soup with glass noodles. Glass noodles absorb soup well and have a slippery texture.

Pork is coated with fish paste or tapioca starch and cooked, served with a thickened soup. The texture is tender and smooth, the soup is sweet, usually flavored with shredded bamboo shoots or mushrooms.

A specialty from Fuzhou, made by steaming rice batter along the sides of a pot to form noodle sheets, served with clear broth. The texture is smooth and chewy, usually accompanied by pork gizzard or seafood.

A classic Taiwanese soup, made by stewing white bitter melon and pork ribs. The soup is refreshing and has a lingering sweetness, the bitter melon is soft, with a cooling and palate-cleansing effect.

A nourishing soup made by stewing ginseng tendrils with chicken. The soup is golden, with a light ginseng flavor and the sweetness of chicken, refreshing and not greasy.

Fresh clams are stewed with chicken soup. It combines the freshness of seafood with the sweetness of chicken, resulting in a particularly refreshing and delicious soup.

Cleaned pork stomach is stewed. The soup is rich, the pork stomach is chewy and springy, usually with pepper to remove the gamey smell and warm the stomach.

Stewed with pickled pineapple (yin pineapple) and bitter melon with chicken. The soup base is sweet and savory with a lingering sweetness, and the unique flavor of yin pineapple adds layers to the chicken soup.

Marinated pork ribs are coated and deep-fried, then stewed in a pot. The skin is soft and soaked in soup, the meat is flavorful, and the soup is rich and savory.

A stewed soup featuring pork brain, often with Chinese herbs to remove gaminess. The pork brain has a smooth and delicate texture like tofu, and the soup is warm and mellow.

Seasonal fresh vegetables are quickly blanched in boiling water, usually drizzled with braised pork sauce or thick soy sauce. The texture is crisp, retaining the original flavor of the vegetables.

Dried bamboo shoots are rehydrated and braised. The texture is crisp, sour, and fragrant, with a fibrous feel, making it a classic palate cleanser to accompany braised pork rice.

Tofu is deep-fried until firm, then braised in soy sauce. The skin is slightly chewy, while the inside is soft, porous, and absorbs plenty of braising liquid.

Braised pork belly slices ordered separately, without rice. The meat is tender, with alternating layers of fat and lean meat, suitable for customers who want more meat.

Dried duck eggs that have been braised for a long time. The egg white is chewy and flavorful, the yolk is rich and aromatic, larger and chewier than regular chicken eggs.

The shop's signature braised minced pork sauce, sold separately. Suitable for buying home to mix with rice or noodles.