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Western Market Braised Pork, a well-known street food, originated from a small stall in front of the wooden market during the Japanese colonial era. During a time of limited resources and no refrigeration, food preservation was achieved through salting, leading to the development of this cooking method. Now in its third generation, Western Market Braised Pork prioritizes freshness by obtaining ingredients from pig vendors near midnight and beginning preparation immediately. Staying true to traditional methods while innovating, they use high-mountain oolong tea from Alishan for smoking, which adds a unique aroma compared to regular salt-cured methods. Ordering a plate of the comprehensive braised pork assortment offers a variety of textures and flavors, including pork lung, tongue, oyster omelet, starchy intestines, and sweet potato-added rice blood. Paired with a specially made dipping sauce of soy sauce, garlic paste, and wasabi, every bite is a culinary delight.