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Tender pork that melts in your mouth is simmered with fragrant shiitake mushrooms, achieving a perfect balance of sweetness and saltiness. Each bite combines the flavorful braised egg, rich Taiwanese marlin (kajiki) minced meat, and chewy rice, creating a deep and satisfying taste that makes it hard to stop eating.

Traditional Taiwanese Braised Beef Noodle Soup (Hong Shao Niu Rou Mian). The beef shank is simmered slowly, allowing the flavors to penetrate. The soup has been carefully skimmed of excess fat, resulting in a light finish. It is paired with traditional Taiwanese Guan Miao noodles, and you can choose between two flavors: spicy and not spicy.

A bowl of braised pork belly. The pork belly is simmered until tender, with the fat melting in your mouth and the lean meat remaining fragrant and not dry. The skin has a chewy texture. It is served with aromatic shiitake mushrooms and pickles, and the rice is drizzled with a sauce that has a moderate saltiness and a toasty flavor. Each bite delivers an unforgettable deliciousness.

Taiwanese style sesame sauce noodles. Made with a secret sesame sauce, combined with traditional Taiwanese Kuan Miao noodles. It has a fragrant yet light flavor. Served with crunchy shredded cucumber and carrot for a refreshing finish. Once received, please mix well before enjoying!

Taiwanese-style Jajangmyeon. The traditional method of making fried sauce (Zhazhang) in Taiwan involves stir-frying ingredients such as dried tofu, carrots, onions, and pork belly, allowing you to enjoy a rich texture and layers of flavor.

After simmering large pieces of beef shank, it is stir-fried with tomatoes and onions to finish. It has a sweet and sour flavor that stimulates the appetite.

The simmered duck blood tofu has had its odor removed, resulting in a texture that is both elastic and tender. Adding frozen tofu, which absorbs the soup well, enhances the spicy flavor, making it incredibly addictive.