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The anchor of the Taiwanese comfort canon — fatty braised pork ladled over white rice, with a deeply savory, five-spice-forward sauce that soaks all the way through
Crispy bite-sized chicken dusted with basil and white pepper, the kind of street-food execution that Taiwanese spots in the Bay Area do better than almost anyone
Flaky, pan-fried layers with a satisfying chew and just enough scallion to cut through the richness — a reliable starter or standalone snack
Thick, braised beef shank in a red-braised broth with chewy noodles — the Taiwanese benchmark dish, and a credible rendition here