國手肉骨茶

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Taipei National Team Braised Pork Bone Tea, or "Rou Gu Cha" in Taiwan, is a classic Taiwanese dish that is well-known for its rich flavor and unique cooking methods. This dish is characterized by its long simmering process. Pork bones are boiled in a soup with special seasoning for over seven to eight hours until the broth is thick and flavorful. The tender meat of the pork bones, together with the special seasonings, creates a delicious soup with a full-bodied taste. The soup is then served with noodles, green onions, and other ingredients to complete the dish. The combination of the tender pork bones, the rich broth, and the flavorful ingredients all make this dish a favorite among locals and visitors alike.

1.「台北國手肉骨茶的湯頭濃郁鮮甜，豬骨清晰可見，很有台灣味！」

2.「台北國手肉骨茶的湯頭完美融合有加熱的五香粉，讓人聞起來特別濃郁淡淡的香氣，令人回味無窮！」

3.「台北國手肉骨茶滋味夠濃，肉骨入湯也很夠，芝麻炒醬正好搭配，非常好吃！」

4.「台北國手肉骨茶中的醬油與豬骨的湯汁結合得很完美，吃起來口感十分鮮美。」

5.「台北國手肉骨茶的湯頭濃郁美味，豬骨肉出湯剛剛好，口感細緻滑溜！」