Bei Da Huang Shui Jiao Dian

Dumplings famous for their large size, with a juicy and full filling. The skin is thick and chewy, and the filling is usually pork with chives or cabbage. · Firm texture, with juice bursting out when bitten, delicious. · Dip in soy sauce, vinegar, or chili sauce. Minimum order of 6 pieces required.

Homemade raw dumplings for customers to buy and cook at home. · Same quality as the dumplings sold in-store, chewy skin and abundant filling. · Boil water and cook until done.

Classic Taiwanese dry noodles, drizzled with savory braised minced pork. The minced pork is usually stewed from ground pork, shallots, and soy sauce. · Savory flavor, noodles coated in oil and sauce, smooth and easy to eat. · Mix the sauce and noodles thoroughly before eating.

Dry mixed noodles with Zha Jiang (fried sauce) made from diced dried tofu, minced meat, and sweet bean paste. Originating from Northern Chinese noodles. · Rich sweet and savory flavor, with the aroma of fermented bean paste. · Mix well and slurp down.

Dry mixed noodles drizzled with concentrated beef broth. May not include large pieces of beef; the main focus is on the essence of the broth. · Rich beef oil aroma and red-braised flavor, a heavier taste. · Mix well while hot to enjoy the aroma of the beef broth.

Mixed noodles drizzled with chicken broth or chicken oil, with a refreshing and savory flavor. · Full of the sweet aroma of chicken broth, the noodles are glossy and smooth. · Suitable for diners who prefer light flavors but don't want to miss out on umami.

Dry mixed noodles seasoned with Sichuan peppercorn oil and chili, with a Sichuan flavor. · Numbing but not bitter, spicy but not harsh on the palate, with a strong Sichuan peppercorn aroma. · A great choice for spice lovers. Please mix well before eating.

Noodles mixed with a special sauce made from fresh chili peppers. · Distinct and direct spiciness that stimulates the taste buds. · Suitable for customers who prefer pure spiciness.

Taiwanese curry sauce mixed noodles, usually yellow, with notes of turmeric and spices. · Mildly spicy flavor with a thick curry aroma. · Ensure the curry sauce is thoroughly mixed with the noodles before eating.

Mixed noodles based on shacha sauce, with lamb slices or lamb flavor. · The shacha sauce has the aroma of flatfish and fried garlic, and the lamb adds a unique meatiness. · Rich and heavy flavor, suitable for those who prefer strong tastes.

Creative mixed noodles with a Thai spicy and sour flavor, paired with lamb. · Appetizingly sour and spicy, with notes of lemon or lemongrass. · Especially refreshing and appetizing when eaten in summer.

Classic mixed noodles seasoned with rich sesame paste. · Nutty aroma of sesame and peanuts, with a thick and smooth texture. · Mix while hot to prevent noodles from clumping, full of aroma.

Thickened soup containing tofu, wood ear mushrooms, shredded carrots, and egg drops, seasoned with vinegar and pepper. · Thick and smooth texture, with a strong sourness and peppery spiciness. · The best soup to pair with dumplings.

A clear soup made with pickled mustard greens (xue cai) and shredded bamboo shoots. · Sweet and clear broth with the unique pickled aroma of pickled mustard greens and the crispness of bamboo shoots. · A refreshing and palate-cleansing option.

A clear soup typically containing shredded meat, preserved vegetable shreds or bamboo shoot shreds, and shredded tofu. · Rich in texture, with a broth that carries the natural umami of the ingredients. · Light and nutritionally balanced.

A clear ginger soup made with fresh sliced pork liver. · Pork liver has a tender, slightly powdery texture, and the soup is savory with ginger to remove gaminess. · A traditional Taiwanese soup for replenishing iron, best enjoyed hot.

A clear soup made with fresh clams in their shells and ginger shreds. · Full of seafood flavor, the broth is extremely sweet and fresh. · Plump clams, a popular seafood soup.

Japanese-style miso soup, usually with tofu and scallions. · The flavor is moderately sweet and savory, with the aroma of fermented soybeans. · Mild and smooth, suitable for all ages.

A clear soup featuring lean meat slices, with ginger shreds and scallions. · Tender meat slices, broth full of meat aroma. · Simple and home-style deliciousness.

A clear soup with whisked eggs, resembling clouds floating on the surface. · Tender texture, light flavor. · The most basic soup to accompany a meal.

Boiled seasonal vegetables, usually drizzled with soy paste or braised meat sauce. · Retains the crisp texture and original flavor of the vegetables. · A must-order side dish for a balanced meal.

Braised kelp knots or kelp slices. · Tender yet crisp texture, with the umami of seaweed and braising sauce. · A common side dish.

Small, cube-shaped dried tofu, flavored by braising in soy sauce. · Firm and chewy texture, with a rich bean aroma. · One bite at a time, more fragrant the more you chew.

Mushrooms soaked in braising liquid. · Tender and juicy, with a rich mushroom flavor. · Delicious and rich in texture.

Eggs braised for a long time, with dark brown egg white. · The egg white is chewy and elastic, the yolk is smooth, full of savory flavor. · The best side dish for noodles or rice.

Hundred layer tofu, with distinct layers in its structure. · Chewy and elastic texture, very absorbent of braising liquid. · A beloved braised soy product.

Cylindrical soy product, denser than regular tofu. · Chewy texture similar to chicken, with a smoky or braised aroma. · Served sliced, rich in plant protein.

Braised duck gizzard muscle. · Firm and crisp texture, very chewy. · Suitable for diners who enjoy ingredients with rich textures.

Braised daikon radish, fully absorbed with broth or braising liquid. · Tender and translucent, sweet and juicy. · Refreshing and palate-cleansing.

Cleaned and braised pig large intestine, well-infused with flavor. · Tender yet elastic, rich in fat and full of aroma. · A classic premium braised dish.

Processed and preserved duck egg. The egg white is like black jelly, and the yolk is thick. · Has a unique ammonia smell and a rich umami flavor. · Usually served with tofu or directly drizzled with soy paste.

Fried tofu skin softened by braising liquid. · Slightly chewy and juicy texture, with a rich bean aroma. · A common braised dish option.

A type of porous fried tofu. · The internal pores absorb braising liquid, and juice bursts out when bitten. · Soft and juicy texture.

Braised and sliced beef shank. · Meaty with tendon, chewy and not dry, infused with braising flavor. · A premium meat side dish.

Beef tendon stewed for a long time, appearing as a translucent amber color. · Soft, glutinous, rich in collagen, melts in your mouth or has a chewy texture. · Delicious, rich in collagen.

Honeycomb beef tripe, sliced after braising. · Chewy and elastic texture, the honeycomb structure absorbs plenty of broth. · An excellent appetizer or accompaniment to drinks.

The oviduct part of a pig, with a curled appearance. · Extremely crisp and sweet, with no fishy smell. · A unique crisp texture loved by gourmets.

Pork neck cut, with even fat distribution. · Crisp, tender, and sweet, fatty but not greasy. · A precious and delicious cut of pork.

Braised bitter melon. · Retains the bitter-sweet taste of bitter melon, with a tender texture. · A mature flavor that cools the body and cuts through richness.

Large black dried tofu from Daxi, with a shiny black exterior. · Dense and smooth inside, with a special caramelized braised aroma. · Served sliced, full of bean flavor.

Braised and sliced pig's head skin, rich in collagen. · Chewy and crisp texture, with the crunch of cartilage and the aroma of fat. · Suitable as a side for noodles or to accompany drinks.

Sliced pig ear with cartilage. · You can clearly taste the crispness of the cartilage and the chewiness of the skin. · Rich in layers, excellent texture.

Pig's nose part, rich in collagen. · Chewy and tender texture, full of collagen. · The top choice for those who love a gelatinous texture.

Stir-fried or fried dried anchovies, usually served with peanuts or chili. · Crispy and savory, with concentrated seafood flavor. · A side dish that becomes more fragrant the more you chew.

Braised or stir-fried peanuts. · Soft or crisp texture, with the aroma of nutty oils. · A traditional appetizing appetizer.

Taiwanese pickled cabbage, usually made with napa cabbage. · Sweet, sour, and crisp texture, with garlic flavor. · Very refreshing and appetizing.

Braised or cold-dressed bamboo shoot strips. · Fine fibrous texture, crisp and refreshing. · With the unique sweetness of bamboo shoots.