Four Four South Village

Lu Rou Fan (Braised Pork Rice)

Slow-braised pork belly in soy and five-spice, spooned over steamed rice with a soy-marinated egg — the definitive Taiwanese comfort dish done faithfully

Beef Noodle Soup

Tender braised beef in a deep, spiced broth with hand-pulled or thick-cut noodles — the other cornerstone of the Taiwanese noodle canon

Oyster Vermicelli (Mian Xian)

Oysters and intestines in a thick sweet potato starch broth over rice vermicelli — divisive for the uninitiated but authentic Taiwanese street food

Scallion Pancake

Flaky, layered flatbread with crispy edges and a chewy interior — a reliable starter that holds up well as a shared plate

Three Cup Chicken (San Bei Ji)

Bone-in chicken wok-tossed in sesame oil, soy, and rice wine with masses of fresh basil — aromatic and rich, a Taiwanese staple

Cold Sesame Noodles

Chilled wheat noodles in a nutty sesame-soy sauce — a good summer order or palate counterpoint to the heavier braises