Zhi Xiang Ji Rou Fan Liang Mian

Shredded tender chicken is placed on white rice and drizzled with special chicken broth and soy paste. The texture is refreshing and not greasy, with tender chicken. It is a classic Taiwanese traditional snack.

Pork with fat is minced and slow-cooked with soy sauce, sugar, and spices for a long time. The meat sauce is rich in aroma, fatty but not greasy. Poured over hot white rice, it is savory and appetizing.

A double delight combining chicken rice and braised pork rice. Shredded chicken and braised pork sauce are placed on white rice simultaneously, offering both the sweet taste of chicken and the rich soy sauce aroma of braised pork.

Large pieces of pork belly with skin are selected and braised until the skin is chewy, the meat is tender, and the color is bright red. Served with white rice and side dishes, the meat is rich and tender, melting in your mouth.

Pork ribs are fried and then braised, absorbing the essence of the special braising liquid. The ribs are firm and flavorful, with a moist and tender exterior. It is a substantial main dish.

A whole large chicken leg is braised for a long time, with a dark brown exterior. The meat is tender and juicy, easily separating from the bone with a gentle bite, and rich in soy sauce flavor.

Simple steamed white rice with a chewy texture, suitable for pairing with various main dishes or side dishes.

A mixed soup that satisfies multiple flavors at once. It usually includes miso broth, meatballs, and egg drop, with abundant ingredients and rich, layered textures.

A Japanese-style soup made with fermented soybean paste. Tender tofu and chopped scallions are added. The broth is savory, sweet, and smooth, and warm to the palate.

A clear broth with seaweed and tender egg drop. The taste is light, with the umami of seaweed and the fragrance of egg. It is suitable for relieving greasiness.

Egg drop is added to rich miso soup. The soybean aroma of miso and the smooth texture of egg drop are perfectly combined, adding more layers than regular miso soup.

A common Taiwanese clear soup containing chewy and firm pork meatballs. The broth is clear and sweet, usually seasoned with chopped celery and white pepper.

Miso broth with chewy meatballs. It combines the salty and sweet flavor of miso with the meaty aroma and texture of meatballs.

Eggs are stewed in braising liquid for a long time. The egg white has a chewy texture, and the yolk is creamy and fully absorbs the aroma of the braising liquid.

A large piece of braised pork belly, available for à la carte order. With alternating layers of fat and lean meat, it is slow-cooked for a long time until the meat is tender and the sauce is rich. It is an excellent side dish.

Firm tofu is slow-braised in a special braising liquid. The tofu absorbs the broth, resulting in a tender texture filled with soybean aroma and braising liquid flavor.

Braised pork ribs, available for à la carte order. The process of frying first and then braising locks in the juices. The exterior is tender and flavorful, and the meat is firm.

Braised shredded bamboo shoots with a crispy and tender texture. It has a light sour and fragrant flavor, which is very refreshing when paired with greasy braised pork rice.

A large chicken leg, available for à la carte order, braised to a dark brown color. The meat is tender and juicy, with a strong soy sauce aroma.

Various side dishes provided daily based on available ingredients, which may include cold salads, stir-fried vegetables, or other home-style side dishes.

Cooked and cooled oil noodles drizzled with rich sesame paste, minced garlic, vinegar, and soy sauce water. Paired with crisp shredded cucumber, it is cool and refreshing, suitable for hot weather.

On the traditional cold noodle sesame paste base, savory and rich fried bean paste and diced dried tofu are added. The flavor is richer and more substantial than regular cold noodles, with distinct layers of texture.