▁ground ▁meat ▁with ▁s lic ed ▁shall ot ▁in ▁oil , ▁and ▁then ▁bo iling ▁it ▁in ▁so y ▁sau ce . ▁In ▁the ▁f ry ing ▁process , ▁one ▁may ▁custom ize ▁the ▁flav or ▁by ▁adding ▁season ings ▁such ▁as ▁sugar , ▁rice ▁wine , ▁pe pper ▁and ▁other ▁sp ices . ▁ ▁When ▁finished , ▁the ▁dark - b rown ▁meat ▁sau ce ▁is ▁called ▁" bah - s ò ▁( <0xE8> <0x82> <0x89> <0xE7> <0x87> <0xA5> )", ▁and ▁is ▁also ▁served ▁with ▁no od les , ▁soup , ▁veget ables ▁and ▁many ▁hom em ade ▁Taiwan ese ▁d ishes . ▁ ▁Regional ▁vari eties ▁ ▁While ▁min ced ▁p ork ▁rice ▁is ▁an ▁important ▁icon ▁in ▁typical ▁Taiwan ese ▁folk ▁cu is ine , ▁the ▁variety ▁of ▁methods ▁to ▁custom ize ▁flav ors ▁is ▁so ▁wide ▁that ▁it ▁creates ▁considerable ▁differences ▁between ▁regions . ▁In ▁southern ▁Taiwan , ▁where ▁people ▁name ▁it ▁by ▁the ▁sau ce ▁" bah - s ò - pn ̄ g ▁( <0xE8> <0x82> <0x89> <0xE7> <0x87> <0xA5> <0xE9> <0xA3> <0xAF> )" ▁instead ▁of ▁the ▁meat , ▁min ced ▁p ork ▁rice ▁is ▁prefer ably ▁served ▁with ▁p ork ▁with ▁less ▁fat . ▁People ▁in ▁the ▁north ▁of ▁Taiwan ▁favor ▁a ▁gre as ier ▁version ▁of ▁meat ▁sau ce ▁with ▁rice , ▁sometimes ▁even ▁with ▁gl ut in ous ▁rice ▁mixed ▁in . ▁ ▁In ▁southern ▁Taiwan , ▁while ▁" bah - s ò - pn ̄ g " ▁is ▁seen ▁on ▁the ▁menu ▁indicating