[3] The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice.

According to the Shuowen Jiezi, a Chinese dictionary written during the Han dynasty, the word "Lu" (滷) has the closest meaning to "cooking in thick broth or sauce."

In response, the Taipei City Government held a press conference requesting a revision to the Michelin guidebook to specify that it was a Taiwanese dish.

[citation needed] When finished, the dark-brown meat sauce is called "bah-sò (肉燥)", and is also served with noodles, soup, vegetables and many homemade Taiwanese dishes.

[5] While minced pork rice is an important icon in typical Taiwanese folk cuisine, the variety of methods to customize flavors is so wide that it creates considerable differences between regions.