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Combining braised pork and matured meats, Xishi Road Braised Meat traces its origins back to a small roadside stall in front of the wooden market during the Japanese colonial period. When resources were scarce, refrigeration was nonexistent, and food could only be preserved longer by using a salt brine. As such, this cooking method emerged. Now passed down to the third generation, Xishi Road Braised Meat starts preparing before midnight, sourcing fresh pork around midnight and beginning the cleaning and preparation process. They continue traditional methods while also innovating, using highland oolong tea from Ali Mountain for smoking, which imparts more fragrance than the typical salt brine. Ordering a set of mixed braised meats includes a hearty selection of pork lung, pork tongue, crayfish fritters, trip meat, and blood cake mixed with sweet potato. Topped with a sauce made from specially-blended light soy sauce, minced garlic, and wasabi paste, each bite is a taste of culinary heaven.