Taiwan Cafe Menu

Delicate dumplings filled with a savory mixture of pork and chives, available either steamed or pan-fried. (8 pieces)

Taiwan style pan-fried dumplings typically consist of a savory filling, encased in dough and crisped to perfection in a pan. Each order includes eight dumplings.

Tender roast beef wrapped in a crispy scallion pancake, featuring fresh scallions for added flavor and texture.

Crispy fried stinky tofu topped with spicy pickled cabbage and chili peppers.

Delicate steamed buns filled with seasoned pork, offering a savory and juicy bite. Six pieces per serving.

Tender beef tendons and tripe, delicately sliced, garnished with fresh herbs, and seasoned with a hint of spice.

Crispy, golden-br own pancake with finely chopped scallions, offering a savory and aromatic flavor.

A savory omelet filled with oysters, topped with a rich, thick gravy.

Fried pork intestine, a classic appetizer, is prepared by deep-fryi ng seasoned pork intestines until crispy.

Eight pieces of chicken dumplings, filled with finely chopped celery, available steamed or pan-fried.

Fried mashed taro encasing a savory duck egg yolk center, offering a semi-sweet taste profile.

Deep-fried chicken wings coated in a blend of spicy salt and pepper, typically accompani ed by slices of jalapeño and a hint of garlic.

Pan-fried buns filled with succulent duck and onion, offering a crispy exterior and a savory filling, typically enjoyed as a starter.

Thinly sliced pork ears marinated in a spicy, savory sauce.

Handmade savory flatbread, pan-fried with a generous mix of scallions, creating a crispy and chewy texture.

Crispy pancake rolls filled with succulent lobster, fresh herbs, and vegetable s.

Sauteed chicken and onion wrapped in a scallion- infused pancake, offering a savory blend of flavors.

Chilled sponge tofu served with a blend of mushrooms and bamboo shoots, offering a refreshing taste.

Grilled Taiwanese sausage, typically served on skewers, offering a sweet and slightly savory taste.

Silky chilled tofu topped with preserved egg wedges, crunchy peanuts, and savory fish flakes.

Steamed sticky rice and tender pork with mushrooms, served in a bamboo tube and accompani ed by a savory gravy.

Crispy tofu topped with peanuts, preserved egg wedges, and bonito flakes, drizzled with a savory sauce.

Crisp cucumber slices pickled in a sweet, sour, and spicy sauce, offering a refreshing and tangy appetizer with a hint of chili.

Crispy pocket filled with sautéed chives, scrambled egg, and clear noodles.

Crispy spring rolls filled with a mix of minced vegetables including yam, wrapped in a delicate pastry and fried.

Steamed bun filled with braised pork, peanuts, and sour mustard greens, typically served as a single piece.

Deep-fried fish cake, seasoned with tradition al Taiwanese flavors, typically served with a sweet and tangy sauce.

Tender seaweed strands mixed with minced garlic, creating a light and savory starter.

Sauteed beef or choice of pork or chicken with long horn pepper in a scallion pancake roll.

Five pieces of pan-fried pork buns, tradition ally known as 生煎包 or Cha Siu Bao, featuring a crispy bottom and filled with succulent pork.

Pork wontons served in a spicy and savory chili peanut sauce, typically garnished with sesame seeds and green onions.

Eight pieces of dumplings filled with pork and napa cabbage, available steamed or pan-fried.

Eight pieces of shrimp dumplings, steamed with a mix of black tiger shrimp, ginger, and green chives.

Tender, steamed vegetarian ravioli filled with a savory vegetable mixture, available in a serving of eight pieces.

Six mini steamed buns filled with a mixture of pork and crabmeat, tradition ally prepared and served in a bamboo steamer.

Steamed sticky rice mixed with an array of dried fruits, presenting a sweet and chewy texture.

Potatoes cut into strips and deep-fried until golden brown.

Takoyaki, a dish, consisting of ball-shap ed snacks with diced octopus, cooked in a wheat flour-bas ed batter and typically garnished with takoyaki sauce, mayonnais e, and bonito flakes.

Omelette with salted and dried radish, prepared by blending whisked eggs with finely chopped preserved radish, then pan-fried till golden.

Pork intestine stuffed with sticky rice and peanuts, offering a unique blend of textures and flavors.

Sliced beef shank marinated in five-spice powder and served with a garlic soy sauce, offering a harmonious blend of flavors.

Savory egg pancake topped with a rich, glossy sauce, featuring a crisp exterior and fluffy interior.

Frozen dumplings, prepared for boiling, typically include a savory filling encased in a dough wrapper.

Deep-fried wonton wrappers filled with a blend of crab meat and cream cheese.

Golden, breaded shrimp, typically accompani ed by cocktail sauce.

Tender beef, fluffy scrambled eggs, and juicy tomatoes in a savory sauce, served over steamed rice.

Thinly sliced beef and long-horn peppers, served over rice, offering a balance of heat and flavor.

General Gau's or Sesame chicken over rice. Spicy

Fuzhou-st yle rice noodles with your choice of Shanghai, yellow, flat, rice, clear, or udon noodles, or rice cake.

Shrimp or beef fried rice with egg and vegetable s.

Shanghai, Yellow, Flat, Rice, Clear, Rice Cake, or Udon.

Spicy beef stew noodle soup with spinach, choice of Shanghai, yellow, flat, rice, clear noodles, rice cake, or udon.

Tender braised pork belly slices on white rice, accompani ed by a boiled egg, pickled vegetable s, and sautéed cabbage.

Shredded pork fried rice typically includes egg, peas, carrots, and green onions, all stir-fried with rice.

Stir-fried rice with scrambled eggs, often accompani ed by green onions for added flavor.

Singapore Fried Rice Noodles 24. 星洲炒米粉 Thin rice noodles with assorted vegetables and choice of Shanghai Noodle, Yellow Noodle, Flat Noodle, Clear Noodle, Rice Cake or Udon.

Sauteed noodles with tender beef and mixed vegetables in savory sha-cha sauce. Choice of Shanghai, Yellow, Flat, Rice, Clear Noodles, Rice Cake, or Udon.

Taiwanese -style with choice of noodles: Shanghai, yellow, flat, rice, clear, rice cake, or udon.

Stir-fried chicken and broccoli served over rice, typically includes a savory brown sauce.

Shredded chicken fried rice typically includes eggs, peas, carrots, and green onions, all stir-fried with rice.

Crispy fried chicken cutlet served atop a bed of steamed rice, often accompani ed by a selection of vegetable s.

Braised duck and cold cut beef shank served over rice, following a tradition al Taiwanese preparati on method.

Stir-fried rice with broccoli, carrots, peas, onions, and eggs.

Steamed jasmine white rice, served as a simple and tradition al complement to a variety of dishes.

Sauteed noodles with oyster. Choice of Shanghai, yellow, flat, rice, clear noodles, rice cake, or udon.

Yangzhou style fried rice typically includes shrimp, ham, peas, and egg, all stir-fried with rice.

Shanghai, Yellow, Flat, Rice, Clear, Rice Cake, or Udon.

Shanghai, Yellow, Flat, Rice, Clear, Rice Cake, Udon.

Shanghai, Yellow, Flat, Rice, Clear, Rice Cake, or Udon noodles.

Stewed beef and spinach served over rice, typically includes a blend of aromatic spices and herbs in a savory sauce.

Taiwanese sausage fried rice with egg and veggies. Choice of sausage, chicken, pork, or vegetable s.

Steamed white rice served in a large portion, ideal for takeout.

Crispy chicken quarter leg served on a bed of rice, typically accompani ed by a light soy-based sauce.

Stir-fried chicken with vegetables and peanuts, served over rice with a hint of spiciness.

Tender chicken and silky tofu served over a bed of steamed rice, creating a comforting rice bowl dish.

Julienne chicken or pork with vegetables over crispy yellow noodles.

Crispy yellow noodles topped with a choice of beef or mixed seafood and vegetable s.

Shanghai, Yellow, Flat, Rice, Clear, Rice Cake, or Udon.

Hearty noodles with pork and vegetable s. Choose from Shanghai noodles, yellow noodles, flat noodles, rice noodles, clear noodles, rice cakes, or udon.

Sliced pork, fish cake, egg, and bean sprouts in a Taiwanese noodle soup. Choice of Shanghai, yellow, flat, rice, clear noodles, rice cake, or udon.

Stir-fried pho noodles with beef, typically includes onions and bean sprouts, tossed in a savory sauce.

Sauteed pork liver and chive served over rice, typically includes a blend of savory sauces.

Sauteed calamari and pickled mustard greens served atop white rice, offering a blend of tangy and savory flavors.

Steamed rice topped with a medley of seafood and mixed vegetable s, typically includes shrimp, scallops, and seasonal greens.

Shanghai, yellow, flat, rice, clear, rice cake, or udon.

Spicy and tangy rice noodles with beef, lamb, or seafood. Choose from Shanghai noodles, yellow noodles, flat noodles, rice noodles, clear noodles, rice cake, or udon.

Shanghai, yellow, flat, rice, clear, rice cake, or udon.

Shanghai, Yellow, Flat, Rice, Clear, Rice Cake, or Udon.

Noodles with pork and preserved mustard greens. Choice of Shanghai, yellow, flat, rice, clear noodles, rice cake, or udon.

Shanghai, yellow, flat, rice, clear, rice cake, or udon.

Beef and long horn pepper in noodle soup. Choice of Shanghai, yellow, flat, rice, clear noodles, rice cake, or udon.

Pan-fried until golden on both sides, this dish features a medley of vegetables typically including bok choy, carrots, and mushrooms, served over crispy noodles.

Crispy fried pork chop atop a bed of rice, typically accompani ed by a savory sauce and a mix of vegetable s.

Minced pork, slowly stewed to perfectio n, served over a bed of steamed rice, typically accompani ed by a light sauce.

Hand-made wontons filled with a blend of pork and spices, served in a clear broth with seaweed and spinach, inspired by Taiwanese flavors.

Tender pork and egg in a savory broth with mushrooms, bamboo shoots, and tofu, enhanced with a balance of sour and spicy flavors.

Minced beef and parsley in a clear, savory broth, typically accompani ed by egg whites and delicate seasoning s.

A rich blend of select seafood, gently simmered with egg and yellow chives in a savory broth.

Cordyceps flower chicken soup typically includes slow-cook ed chicken and cordyceps flowers, often accompani ed by tradition al Chinese herbs to enhance the broth's nourishing qualities.

Pork intestine and blood pudding are simmered together in a tradition al broth, creating a hearty soup.

Pork tripe and a blend of four Chinese herbs, served in a tradition al porcelain cup, embodying a deep herbal essence.

Ox tail and ginseng are slowly stewed in a tradition al porcelain cup, creating a soup that typically includes a blend of aromatic herbs.

Tender black bone chicken and clams, served in a rich broth within a porcelain cup, embodying tradition al Chinese cooking technique s.

A savory blend of Chinese zucchini and tender little neck clams, typically complemen ted by a light, aromatic broth.

Chilean sea bass, tofu, and mustard greens in a savory broth, embodying a harmonious blend of textures and flavors.

Delicate fish balls filled with seasoned pork in a light, savory broth.

Spinach and pork liver come together in a clear broth, offering a simple yet nourishing soup.

Tofu and vegetable miso soup combines silky tofu with a variety of vegetables in a rich, miso-infu sed broth.

Fresh fish and miso in a savory broth, often accompani ed by tofu and seaweed.

Pork meatballs and bitter melon served in a tradition al porcelain cup, slowly simmered to blend the flavors.

Pork spare ribs and lily flowers served in a delicate porcelain cup, symbolizi ng a tradition al Chinese soup preparati on.

Shrimps seasoned with spicy salt and pepper, typically stir-fried with onions and peppers for a savory bite.

Taiwan style soy sauce duck typically consists of duck marinated in a unique blend of soy sauce and Taiwanese spices, slowly braised to infuse flavors.

Crispy soft shell crabs seasoned with spicy salt and pepper, often accompani ed by a blend of onions, bell peppers, and a hint of coriander.

Szechuan style beef with vegetables in spicy broth typically includes tender beef slices and a medley of vegetable s, simmered in a rich, spicy Szechuan broth.

Steamed Chilean sea bass, delicately prepared with ginger and scallions, typically includes a light soy-based sauce.

Tender jumbo shrimp stir-fried with crisp yellow chives and savory tofu strips in a light soy-based sauce.

Unshelled shrimp, seasoned with spicy salt and pepper, typically includes a light batter and is sautéed with jalapeños and scallions.

Little neck clams sautéed with fresh basil and a hint of spice, capturing the essence of tradition al Chinese flavors.

Pig's leg bone and mixed vegetables simmered in a savory sauce, served in a tradition al clay pot.

Jumbo shrimp and fresh asparagus sautéed in a distincti ve sa-cha sauce, a savory Chinese barbecue sauce.

Jumbo shrimp fried and served in a creamy sauce, typically including a blend of mild spices and herbs.

Shrimp and clear noodles served with a variety of vegetables in a simmering hot pot.

Jumbo shrimp sautéed with chili sauce, typically includes a bed of mixed greens, following a tradition al Chinese preparati on style.

Jumbo shrimp sautéed and served with a sweet and sour sauce over a bed of greens, typically includes a mix of seasonal vegetable s.

Sauteed scallops and Chinese zucchini, typically includes a mix of light seasonings to enhance the natural flavors of the seafood and vegetable.

Little neck clams and Chinese zucchini sautéed together, capturing the essence of tradition al Chinese flavors in every bite.

Scallops, shrimps, and calamari sautéed and served over a bed of greens, typically includes a mix of seasonal vegetable s.

Beer braised duck is tender duck slowly cooked with beer, often accompani ed by a mix of vegetables and spices, creating a rich and aromatic flavor.

Lamb simmered with assorted vegetables in a gently spiced sauce, typically includes a mix of seasonal greens.

Tender lamb slices and mixed vegetables in a spicy Szechuan broth, topped with dried chili peppers and Szechuan peppercor ns.

Tender lamb sautéed with a trio of essences typically including soy sauce, sesame oil, and rice wine, garnished with fresh basil.

Tender braised pork shoulder with a hint of rock sugar, served with four steamed buns and accompani ed by fresh bok choy.

Mixed seafood and soft tofu simmered together, typically includes a variety of vegetables in a savory broth, served in a tradition al hot pot.

Simmered Chilean sea bass and tofu prepared in a spicy hot pot, typically includes a blend of aromatic spices and vegetable s.

Tofu and bacon simmered together in a savory broth, typically includes a blend of tradition al Chinese spices, served in a hot pot.

Seafood and mixed vegetable s, including shrimp, scallops, and fish, are simmered together in a tradition al clay pot.

Pork meatballs and mixed vegetables simmered in a rich beef stock, served in a tradition al clay pot.

Stinky tofu cooked with mixed vegetables and beef stock, served in a tradition al clay pot.

Duck tongues simmered with a trio of essences, typically soy sauce, sesame oil, and rice wine, served in a hot pot.

Deep-fried Chilean sea bass chunks seasoned with spicy salt and pepper, typically includes a blend of aromatic spices.

Braised Chilean sea bass served with a spicy bean curd sauce, typically includes hints of garlic and chili for a robust flavor.

Crispy chicken pieces tossed in a spicy, sweet orange sauce, often garnished with dried orange peel for a fragrant aroma.

Breaded chicken pieces, deep-fried and tossed in a savory sesame sauce, typically garnished with sesame seeds.

Pork chop marinated in Taiwanese spices, breaded, and deep-fried to achieve a crispy exterior.

Sauteed shredded pork and dry bean curd with choice of yellow chive or Chinese celery. Option for pork, beef, or chicken. Mildly spicy.

Crispy fried chicken chunks seasoned with spicy salt and pepper, typically includes fresh basil for an aromatic touch.

Diced chicken sautéed with assorted vegetables and peanuts in a spicy sauce, typically featuring the bold flavors of Sichuan peppercor ns and chili peppers.

Crispy chunks of chicken tossed in a spicy and slightly sweet sauce, typically garnished with broccoli.

Tender pork strips with bamboo tips. Optional choice of beef or chicken. Mildly spicy.

Meat with yellow chive and bamboo shoot. Choice of pork, beef, or chicken.

Stir-fried beef with fresh broccoli and carrots in a savory brown sauce.

Stir-fried chicken breast with a medley of vegetable s, typically including broccoli, carrots, and mushrooms, in a light white sauce.

Chicken and broccoli stir-fried with carrots, typically includes a savory brown sauce.

Chicken and eggplant are stir-fried with a spicy garlic sauce, incorpora ting flavors of ginger, garlic, and scallions for a balanced taste.

Simmered chopped chicken tradition ally cooked with sesame oil, soy sauce, and rice wine, served in a hot pot.

Taiwan style sautéed pork liver typically includes thinly sliced pork liver stir-fried with tradition al Taiwanese spices and a mix of vegetable s.

Sauteed with onions and scallions. Choice of pork, beef, or chicken.

Strips of meat with long horn pepper, available with pork, beef, or chicken.

Meat with Chinese watercress in sha-cha sauce. Choice of pork, beef, or chicken.

Sautéed pork belly with mixed vegetables and pepper, typically includes a vibrant mix of peppers and seasonal veggies, stir-fried to create a moderately spicy dish.

Steamed pork belly paired with preserved vegetable s, offering a balance of tender meat and tangy flavors.

Sauteed calamari with tangy pickled mustard greens, offering a unique combinati on of textures and flavors, with a notable spicy kick.

Sauteed calamari with Chinese celery, typically includes a light blend of spices to enhance the flavors of the fresh squid and crisp celery.

Shrimp and tofu sautéed together, often accompani ed by a blend of vegetables in a light, savory sauce.

Shrimp sautéed with Chinese zucchini, typically includes a light sauce to enhance the flavors.

Asparagus in sa-cha sauce with choice of pork, beef, or chicken.

Diced chicken stir-fried in a savory Beijing sauce, typically includes a blend of spicy and tangy flavors.

Sautéed chicken with macadamia nuts offers a blend of tender chicken pieces stir-fried with crunchy macadamia nuts, typically accompani ed by a selection of vegetables in a savory sauce.

Julienne vegetables and string beans with your choice of pork, beef, or chicken.

Julienne meat and shredded potato with long horn pepper. Choice of pork, beef, or chicken. Spicy

Breaded chicken chunks and mixed vegetable s, sautéed in a tangy sweet and sour sauce.

Sauteed pork kidney with choice of sesame oil or spicy chili sauce.

Pork liver stir-fried with chives, typically includes a blend of tradition al spices and sauces for a savory taste.

Stir-fried pork intestine and blood pudding with pickled mustard greens, featuring a spicy profile.

Sauteed pork intestine with pickled mustard greens, typically includes onions and a spicy seasoning blend.

Sautéed pork intestine with long horn peppers, typically includes a blend of spices and herbs for a rich flavor profile.

Stir-fried minced pork with capers typically includes pickled long beans, offering a blend of hot and sour flavors, garnished with fresh chilies.

Sautéed bacon and Chinese leek combine in this dish, embracing the essence of tradition al Chinese stir-fry technique s.

Pork spare ribs braised in a rich BBQ sauce, accompani ed by tender spinach leaves.

Pork chops lightly fried and sautéed with a semi-sweet onion sauce, reflecting tradition al Jing-Du flavors.

Spicy salt & pepper pork braised with scallions. Choice of salt & pepper or scallion sauce.

Shredded meat in garlic sauce with a choice of pork, beef, or chicken.

Pork with preserved mustard greens and fresh bean curd. Choose meat: pork, beef, or chicken.

Shredded meat and Chinese celery. Choice of pork, beef, or chicken.

Stir-fried pork belly slices with leeks, typically prepared with a blend of savory spices, offering a harmonious mix of tender meat and crisp vegetable s.

Sautéed slices of ham and Chinese cabbage, typically prepared with a blend of tradition al spices and sauces, lightly stir-fried to preserve the crisp texture of the cabbage.

Sautéed sole filet paired with Japanese yum root, typically prepared with a light seasoning to enhance the natural flavors of the fish and root vegetable.

Sauteed shrimp with Japanese yum root and soybean typically includes shrimp stir-fried with crunchy soybeans and slices of velvety Japanese yum root.

Chinese zucchini and Japanese yum root, thinly sliced, sautéed together in a light sauce, offering a blend of subtle textures and flavors.

Kabocha squash sautéed with salty egg or pork, typically includes a savory blend of spices.

Stir-fried beef with mushrooms and onions, typically includes bell peppers, all coated in a house-made black pepper sauce.

Stir-fried beef with broccoli, carrots, mushrooms, baby corn, water chestnuts, and zucchini in a brown sauce.

Sliced beef stir-fried with asparagus in a light satay sauce. Typically includes bell peppers and onions.

Szechuan style white fish with veggies is a spicy dish featuring thinly sliced white fish and mixed vegetable s, all stir-fried in a bold Szechuan peppercorn sauce.

Sauteed white fish fillet with lily buds and vegetable s, lightly tossed in a savory sauce.

Snow pea sprouts sautéed with fresh garlic, following a tradition al Chinese method.

Silken tofu is stir-fried with ground pork, typically seasoned with fermented black beans, chili oil, and Sichuan peppercor ns for a numbing spice.

Dry fried string beans typically include minced pork, seasoned with a blend of spices and stir-fried to achieve a flavorful and slightly crispy texture.

Tender braised eggplant with fragrant basil in a savory sauce.

Napa cabbage and silky bean curd sautéed together, typically includes a light seasoning to enhance the natural flavors of the ingredien ts.

Cauliflow er stir-fried with a blend of spices, typically includes chili peppers for a medium spice level, offering a dry, savory bite.

Preserved mustard greens and dry bean curd sautéed together, typically includes a savory sauce.

General Gau's or sesame tofu. Choices include General Gau's Tofu with its signature spicy sauce or Sesame Tofu with a hint of sesame flavor.

Chinese zucchini stir-fried with dried shrimp, offering a simple yet savory combinati on of flavors.

A-tsai stir-fried with fresh garlic, following a tradition al Chinese method.

Sauteed string beans with dry shrimps typically includes fresh string beans and dried shrimps stir-fried together, often enhanced with garlic and possibly a hint of soy sauce.

Tender tofu braised with fresh scallions, broccoli, mushrooms, and bamboo shoots.

Braised yuzi tofu with scallions and vegetables features soft tofu, gently braised with scallions and a variety of vegetables in a savory brown sauce.

Preserved mustard greens, edamame, and fresh bean curd are stir-frie d, offering a blend of tangy, creamy, and fresh flavors.

Chinese cabbage sautéed with fresh garlic, presenting a simple yet classic preparati on of leafy greens.

Pan-fried tofu prepared in a style typical of Taiwanese cuisine, often accompani ed by a light, savory sauce and garnished with green onions.

Sauteed black mushrooms served over a bed of tender greens, typically complemen ted with a savory sauce.

Crispy tofu chunks stir-fried with cabbage and chili peppers.

Simmered vegetables and tofu skin with a spicy sauce, featuring carrot, broccoli, bamboo slices, and enoki mushrooms.

Sauteed lily buds and broccoli with a variety of vegetable s, typically in a light and savory sauce.

Shredded potato with choice of spicy long horn pepper or tangy vinegar dressing.

Braised stinky tofu, known for its distincti ve aroma, is combined with vegetables and basil, cooked in a savory sauce with a hint of spice.

Leafy greens with garlic or fermented tofu sauce.

Fresh spinach sautéed with minced garlic, following a tradition al Chinese cooking technique.

Tender white fish fillets with assorted vegetables in a spicy Szechuan broth, garnished with dried chili peppers and Szechuan peppercor ns.

Calamari simmered with a blend of three distinct essences, served in a tradition al hot pot.

Simmered chicken and vegetables in a gently spicy sauce, combining the tenderness of chicken with a variety of vegetables for a balanced dish.

Pig's feet slowly braised with beer, typically includes a blend of aromatic herbs and spices to enhance the rich flavors of the pork.

Crispy fish, deep-fried and seasoned with dry red chilies and Sichuan peppercor ns, typically includes a mix of vegetable s.

Sole fillet sautéed in a spicy soy bean sauce, typically includes hints of garlic and scallions, embracing the bold flavors of tradition al Chinese cuisine.

Tender fish fillet and assorted vegetable s, simmered in a mildly spicy sauce, embodying a harmonious blend of flavors.

Lightly battered calamari, fried and seasoned with a spicy mix of salt and pepper, typically includes onions and jalapeños.

Braised calamari and assorted vegetables in a gently spicy sauce, typically featuring a mix of tradition al Chinese seasoning s.

Julienne chicken and eggplant sautéed in a sweet and sour sauce, typically accompani ed by a hint of chili for a subtle spice.

Pork intestines simmered with vegetables in a mild spicy sauce, typically includes a mix of crisp vegetables to complement the rich flavors.

Sauteed beef with assorted vegetables and chili peppers, typically includes a spicy brown sauce.

Spicy simmered beef or lamb with vegetable s. Choose between beef and lamb.

Pork blood, intestine, and tripe served in a rich, spicy broth, embodying tradition al flavors and textures.

Fish fillet simmered with pickled mustard greens in a spicy broth, typically includes hints of chili for added heat.