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Taiwanese street food is mostly made from rice and flour ingredients, such as various kinds of glutinous rice cakes, rice, porridge, noodles, and pancakes. Bowl rice cake is a representative of the glutinous rice cake category. There are differences in the appearance of bowl rice cakes between northern and southern Taiwan. Northern bowl rice cakes have a white appearance, while southern bowl rice cakes, during the initial making process, add meat sauce and gravy to the rice paste, resulting in a noticeable dark color. There are always large pieces of lean meat, salted egg yolk, shrimp, and scallions. Before eating, they are poured with rice sauce and meat sauce. Tongbo belongs to the southern rice cake school. They use old indica rice to grind the rice paste. The finished product is chewy and delicious, with a fragrant rice aroma that dances on the lips and teeth when eaten. Another highlight is the mushroom soup, which contains mushrooms, pork ribs, and bamboo shoots. The mushroom flavor is rich, and if you don't eat it for several days, you will really miss it.