Tonkotsu salt flavor with roast pork (chashu), shrimp, and grilled chicken. Fish cake, stir-fried bean sprout, bok choy, bamboo shoots, wood ear, corn, chopped scallion, boiled egg, and nori (seaweed). Consuming raw or undercooked meat, poultry, seafood, shellfish, or egg may increase your risk of foodborne illness. \n豚骨鹽味叉燒, 蝦及烤雞。魚餅, 炒豆芽, 白菜, 竹筍, 木耳, 玉米, 切碎蔥, 水煮蛋及紫菜。食用生的或未煮熟的肉, 家, 海鮮, 貝類或雞蛋可能會增加食源性疾病的風險。