Braised pork rice bento boxes are common, but the braised pork rice in Changhua City has a unique style. The three-layered meat is rolled into a semicircular shape along the outer skin, then set with bamboo skewers, which is quite eye-catching. True to its name, only a piece of braised pork is placed on top of the white rice, with no vegetables.

In Changhua City, braised pork rice shops operate for both breakfast and late-night meals. This store, A-Zheng Braised Pork Rice, serves as a nighttime shop, opening only at 9:30 PM, and surprisingly has a long queue upon opening. However, upon sitting down, there are still many empty seats inside, perhaps due to slow dish preparation.

The texture of the outer skin of the braised pork rice in Changhua City is not soft or mushy but chewy, and the skin is not greasy, indicating its sinewy nature. I, who am used to more tender braised pork, find it hard to get accustomed to, but it indeed has many loyal fans. After all, the flavor is well-balanced with a mild soy sauce aroma and a good meaty sensation.

The braised spare ribs reach a truly tender state and are paired with another unique dish from Changhua City, the "Dragon Bone Marrow" soup, which is essentially pig spinal cord. The preparation varies among different shops, with most opting for a steamed egg soup form, but this place directly adds it to a herbal broth. The pig spinal cord is tender but has a unique organ flavor, varying greatly with personal preference. I personally find it quite unpalatable.