焢肉 (kongrou) is a Taiwanese braised pork dish cooked with soy sauce and sugar. It goes very well with rice (飯, fan) and a slice of pickled daikon.
Huojiroufan (hǔojīròufàn, 火雞肉飯), literally means ‘Turkey(火雞)-meat(肉)-rice(飯)’ in order, is the bowl dish of shreddered Turkey meat on plain rice. It is Chiayi 嘉義 City’s speciality but spread out throughout Taiwan. On the other hand, Jiroufan (jīròufàn, 雞肉飯), made of chicken instead, is also popular as well. Here what you see something yellow in this picture is pickled daikon raddish, a common accompaniment in Taiwanese cuisines.