【Fujinshu Canteen】Classic Taiwanese Buddha Jumping Over the Wall

The soup base is made by slowly simmering pork bones over a slow fire. It is fragrant but refreshing and not greasy, perfectly retaining the original flavor of each ingredient. Rich stacks of mushrooms, scallops and chestnuts, coupled with the delicate taste of diced pork trotters and taro, bloom in layers. Finally, the flat fish and rice wine bring out the fat aroma and sweetness of the finish, leaving people with endless aftertaste.