What it is
Ask for 綜合 ('mixed') at a pork soup stall and you get several cuts in one bowl of broth instead of a single kind. The mix depends on the stall. Glass-noodle shops lean towards tongue, stomach, large intestine and the meat attached to the liver (肝連). Pig's-blood soup stalls build theirs on cubes of blood tofu with intestine.
How it is made
Stalls keep a big pot of pork broth on the boil and heat the cuts in it. Some buy their pork and offal fresh each morning, and the large intestine may be braised separately before it goes in. Where pig's blood is the base, it simmers in water for about two hours before bone stock is added. Chives and pickled mustard greens (酸菜) go on at the end.
How to eat it
It is a side soup for rice or noodles. Pair it with braised pork rice, or ask for glass noodles or egg noodles in the bowl. Some stalls sell bowls in several sizes, so a small one leaves room to try other cuts.
Around Taiwan
- Kaohsiung
- Fang De (芳德豬肉冬粉) in Sinsing District is said to be more than a century old and has passed through three owners with no family ties. A charcoal stove under the cart keeps its mixed soup boiling. It made UDN's 500 Bowls list in 2025.
- Central
- In Taichung the mixed pig's-blood soup (綜合豬血湯) holds blood, large and small intestine and diaphragm meat (隔間肉). Many locals have it for breakfast with fried noodles or fried rice noodles, adding Dongquan (東泉) chilli sauce.
