Taiwanese herbal pork-rib soup: Ingredients & taste

At the table

How to enjoy it

Sip the broth and lift out the ribs; separate the meat from bones. Keep the optional dipping sauce alongside.

A useful check

Contains pork; not vegetarian or vegan. Rice wine may be added after cooking, so do not assume alcohol has cooked off. The optional dip contains soy and may contain wheat. Watch for bones and jujube stones. Ask about the actual herb blend if you have ingredient restrictions.

How it may vary

Herbal blends and wine amounts differ. A fermented-tofu, chilli-bean-paste and thick-soy dip adds heat; it is separate from the broth.

GET TO KNOW THE DISH

What goes into it?

Explore some key ingredients below. Preparations may use additional seasonings and ingredients.

Herbal blends and wine amounts differ. A fermented-tofu, chilli-bean-paste and thick-soy dip adds heat; it is separate from the broth.

Typical ingredients

Pork spareribs ingredient on a plain plate.

Pork spareribs猪小排

Generated guide illustration of ginger; not a restaurant or product photograph.

Ginger姜

Generated guide illustration of goji berries. Not a product photograph.

Goji berries枸杞

Generated illustration of clear Taiwanese cooking rice wine in an unlabelled kitchen jug.

Taiwanese cooking rice wine台式料理米酒

Generated guide illustration of salt; not a restaurant or product photograph.

Salt食盐

Dried astragalus root slices with pale fibrous interiors and tan skin.

Astragalus root黄芪

Generated ingredient illustration of dried Chinese angelica root slices.

Chinese angelica root当归

Dried chuanxiong rhizome slices with irregular lobed brown edges and pale tan fibrous cut surfaces.

Chuanxiong rhizome川芎

Prepared rehmannia root in irregular thick black slices, with slightly glossy wrinkled surfaces.

Prepared rehmannia root熟地黄

Whole smoked black jujubes with deeply wrinkled dark mahogany skins in a pale ceramic bowl.

Smoked black jujube熏制黑枣

Generated guide illustration of cassia bark. Not a product photograph.

Cassia bark桂皮

AI-generated ingredient illustration: dried mandarin peel pieces showing outer rind and inner pith.

Dried tangerine peel陈皮

In some versions

AI-generated ingredient illustration: white fermented tofu cubes in their preserving brine.

Fermented tofu腐乳

Generated guide illustration of sugar; not product evidence.

Sugar糖

Generated guide illustration of coarse chili broad-bean paste

Chili broad-bean paste辣豆瓣酱

Generated illustration of dark thick soy sauce in a plain bowl with a spoon.

Taiwanese thick soy sauce台式酱油膏

Recipes vary by restaurant.

How does it taste?

Savory pork broth with earthy herbal aromas, ginger warmth and a little fruity sweetness; the soup itself is not chilli-hot.

Chili heat
Texture: Tender rib meat, firm bones and a clear brown broth.
How it’s made: Blanched ribs cook with ginger, rice wine and a bag of herbs. The selected version uses astragalus, angelica, chuanxiong, prepared rehmannia, black jujube, cassia and dried tangerine peel, then finishes with goji and more rice wine.

Herbal blends and wine amounts differ. A fermented-tofu, chilli-bean-paste and thick-soy dip adds heat; it is separate from the broth.

A CONNECTION TO PLACE

Origin & regional roots

Explore regional food

Associated with Taiwan.

About this regional connection

Taiwan: Taipei official night-market descriptions and Taiwanese chef recipe.

Ask if they have it first

ASK IF IT'S AVAILABLE

请问你们有药炖排骨吗？

Do you have this item?

A LITTLE SOMETHING TO READ

Story & history

A Taiwanese night-market soup

Known as yao dun pai gu, this herbal rib soup is associated with Taiwanese night-market eating. Home versions also use an electric cooker. Herbal flavor describes the dish; it is not a promise of health benefits.