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In Taiwanese street food, braised eel is not very common, and it is more prevalent in the north than in the south. This dish has developed along with the growth of Taiwan's offshore fishing industry. Over the decades, it has gradually evolved into a typical Taiwanese cuisine, an essential part of formal banquets, and is also commonly found in street food stalls. The braised eel in this shop has a brownish-yellow skin, is cut into large pieces, and has a substantial texture. Even the Korean cabbage in the soup is cut into large pieces. The soup is rich and aromatic, with a subtle scent of goji berries, angelica, and ligusticum, implying a warming and nourishing effect. This soup carries the flavor of an old Taiwanese rural area, conveying a sense of warmth and care. Eating a bowl of it can make a person feel energized.