Mai Mian Yan Zai

Smoked shark meat, a traditional Taiwanese black and white cut snack. Chewy texture with a unique smoky aroma, usually eaten with mustard soy sauce.

Freshly blanched cuttlefish. Crisp, tender, and sweet texture, enjoy the original seafood flavor with a simple dip.

Pig's oviduct part, cleaned thoroughly with no fishy smell. Extremely crisp texture, a cold appetizer with a unique mouthfeel.

Taiwanese braised pork, marinated with red yeast rice and deep-fried. Crispy skin, savory and firm meat, can choose fatty or lean parts.

Boiled pork belly slices. Alternating layers of fat and lean meat, tender and juicy texture, best paired with garlic soy sauce.

Pig stomach. Thick and chewy texture, properly prepared with no off-odor, the more you chew, the more fragrant it becomes.

Pig liver. Blanched to medium doneness, tender and rich texture, high in iron.

Pig heart. Firm and crisp texture, no excess fat, simply blanched to retain original flavor.

Pig bladder part. Q-elastic and chewy texture, similar to pig stomach but chewier.

White cut chicken or smoked chicken. Tender meat, smooth skin, sweet meat. Can choose the front section (breast/wing) or back section (leg).

Traditional yellow noodles. Dry noodles mixed with lard, soy sauce, and shallots, full of aroma; soup noodles are served with sweet pork bone broth.

Fine rice noodles. Delicate texture, easily absorbs the essence of soup or sauce. Can be served dry or in soup.

Chicken and duck offal (e.g., gizzard, heart, etc.). Crisp and bouncy texture, cleaned thoroughly. Dry mixed is savory and goes well with rice, soup is refreshing and sweet.

Pig kidney, processed with a carved pattern. Extremely crisp texture, no fishy smell. A traditional nourishing delicacy.

Wonton soup. Thin skin, fresh filling, tender meat, served with refreshing broth and celery pearls for flavor.

Pig brain soup. Texture like silken tofu, smooth and tender, melts in your mouth, rich and nourishing broth.

White rice.

Blanched vegetables. Fresh seasonal vegetables, blanched and drizzled with soy paste or braising liquid.