01/10/2026
One bowl, two ways to enjoy it.🥰
In Sheffield,
it’s our classic Taiwanese braised pork rice.
In Leeds,
we’ve made a chicken version so more people can enjoy that same comforting flavour.
We start with a stock slow-simmered from chicken bones, then use it to braise the minced chicken until it’s rich and savoury.
Spoon it over rice, add vegetables, pickles and a braised egg — and lunch is sorted.
Which one are you trying first:
Sheffield or Leeds? 🍚😋😋
同一碗台灣味🇹🇼，兩種做法。
謝菲爾德店的是經典滷肉飯。
為了讓更多人也能吃到這份熟悉的滋味，
我們在 Leeds 做了雞肉版：
先用雞骨頭慢熬高湯，再用高湯煨煮雞肉燥，讓它吸滿香氣和滋味。淋在白飯上，配上蔬菜、醃蘿蔔和滷蛋，就是一碗滿足的飯。😋
小食堂要一直秉持著讓更多的人
可以嘗試到的正港台灣味道🥰
