Lao Meng Jia Xian Zhou Dian

Taiwanese traditional congee cooked with pork bone broth, the rice grains are distinct and not mushy. The broth has the aroma of fried shallots and sweetness, a classic old-fashioned main dish.

Savory congee cooked with fresh oysters. Every spoonful is filled with the fresh sea flavor of oysters, the congee broth is sweet and rich, with a smooth texture.

Cooked with thick rice noodles and broth, the noodles absorb the essence of the soup. Chewy and refreshing texture, the broth is light and fresh, flavored with celery seeds and pepper.

Rice dish topped with crispy fried braised pork belly. The braised pork belly is crispy on the outside and tender on the inside, served with rice drizzled with sauce, full of aroma.

Rice dish served with crispy fried fish fillet. The fish fillet is crispy on the outside and tender on the inside, with delicate meat, served with special sauce or pepper salt, very appetizing.

White rice topped with braised shredded bamboo shoots. The bamboo shoots are crisp and have the savory aroma of the braising liquid, a simple yet appetizing old-fashioned rice dish.

A classic Taiwanese snack. White rice topped with slow-cooked braised minced pork. The minced pork has a balanced ratio of fat and lean meat, rich soy sauce aroma, and a savory-sweet taste, with collagen in every bite.

Congee with fresh tender fish fillets. The fish meat is delicate and boneless, perfectly blended with the broth, light and sweet flavor, suitable for diners who enjoy seafood.

Simple and refreshing soup, with beaten egg stirred into boiling broth to form smooth egg ribbons. The broth is light, often garnished with scallions or vegetables.

Clear soup made with fresh oysters as the main ingredient, with shredded ginger to remove fishiness and enhance freshness. Oysters are plump and juicy, the broth is fresh and sweet, full of ocean flavor.

Clear soup made with seasonal vegetables. The broth is light and not greasy, allowing you to taste the natural sweetness of the vegetables, suitable for pairing with rich main dishes or side dishes.

Fresh squid (medium squid) blanched and sliced. Thick and chewy texture, sweet flavor, usually served with shredded ginger and soy paste.

Eggs braised for a long time, the egg white is chewy and flavorful, the yolk is creamy. Rich soy sauce aroma, a common side dish.

Seasonal fresh leafy vegetables blanched in boiling water, drizzled with braising liquid, fried shallots, or minced garlic. Crisp texture, moderately savory, balances the greasiness of the meal.

Cold-marinated pickled cucumber, crisp and juicy. Sweet and sour, appetizing, with garlic flavor, perfect for summer or to cut through richness.

Deep-fried tofu braised in braising liquid. The outer skin is porous and absorbs the soup, the inside is tender, and the braising liquid overflows when bitten.

Cleaned and tenderized pork skin braised until soft. Chewy and gelatinous texture, with braising liquid aroma, a favorite for diners who love rich textures.

Fish paste tempura mixed with burdock shreds, deep-fried until golden and crispy. Crispy on the outside, soft on the inside, with the unique aroma and texture of burdock.

The fattiest part of the large intestine, cleaned and braised. Tender with a chewy texture, rich in fat, and intensely flavored from the braising.

Fresh fish fillet coated in batter and deep-fried. Golden and crispy on the outside, tender and juicy fish meat on the inside, usually served with pepper salt or special dipping sauce.

Shrimp coated in batter and deep-fried, crispy shell, springy and sweet shrimp meat inside. A popular appetizer or side dish.

Freshly blanched oysters. Retains the original sweet sea flavor, with a smooth and plump texture, usually served with shredded ginger and minced garlic soy sauce.

Traditional snack made of fried bean curd skin wrapped with shrimp paste and minced meat. Crispy on the outside, fresh and juicy filling on the inside, with rich layers of texture.

Smoked shark, which is smoked shark meat. Tender meat with a special smoky aroma, delicate texture, delicious when paired with mustard soy sauce.

Braised pork tongue slices. Tender with a slight crispness, no gamey taste, delicate meat, a unique black and white cut side dish with a distinct texture.

Meat from the sides of the pig's cheeks, with a small amount of connective tissue. Extremely tender and sweet meat, excellent texture, a very popular cut in black and white dishes.

Pork belly marinated in red yeast rice and deep-fried, with an attractive red color. Crispy skin, alternating layers of fat and lean meat, moderately sweet and savory, with a hint of wine aroma.

Boiled or braised pork heart slices. Firm and chewy texture, without the gamey taste of offal, the meat is fresh and delicious, rich in nutrients.

Pork liver blanched to perfection, maintaining a tender and pink texture. Melts in your mouth, sweet and fresh, not dry or tough, a traditional dish for iron supplementation.