Lao Jian Zhong Mian Dian

A dish combining Sichuan-style red oil wontons with noodles. Fresh meat wontons are paired with a special spicy oil and vinegar, offering a sour, spicy, numbing, and fragrant flavor. The noodles absorb the sauce, making them very flavorful.

Thin-skinned, fresh-filled wontons mixed with Sichuan-style red oil sauce. The texture is smooth and tender, with a spicy and invigorating flavor, a classic appetizing snack.

A specialty noodle dish originating from Sichuan, topped with sesame paste, chili oil, and Sichuan peppercorn seasoning. The flavor is rich, numbing, and spicy, with a strong sesame aroma. It's exceptionally flavorful when mixed well.

Noodles topped with a savory and rich fermented bean paste and meat sauce. Usually served with refreshing shredded cucumber. Every bite of noodles is coated with the rich sauce after mixing, a classic home-style flavor.

A dry mixed noodle dish with a rich sesame paste base. The sauce is thick with a strong nutty aroma and a smooth texture, a common traditional noodle dish in Taiwan.

Simply seasoned dry mixed noodles, usually flavored with lard, soy sauce, or scallion oil. The noodles are Q-textured, with a simple savory flavor, a daily staple for Taiwanese people.

Clear, sweet broth with fresh meat wontons and noodles. The wontons have thin, tender wrappers, and the broth is clear and mellow, a warm and comforting noodle soup dish.

Noodle soup with fish balls. The fish balls are crisp and springy, with a light fresh fish aroma. Paired with clear soup noodles, the flavor is light and not greasy.

Noodle soup featuring pork balls. The pork balls are firm and chewy, with meat juice when bitten, pairing perfectly with hot noodle soup.

A traditional Taiwanese clear soup noodle dish, typically seasoned only with broth, a little minced meat sauce, or chopped scallions. The flavor is light and simple, with smooth noodles, allowing you to savor the purest noodle aroma.

A soup with abundant ingredients, including a half-cooked egg pouch, pork balls, fish balls, and wontons. One bowl of soup allows you to enjoy various textures and flavors simultaneously, very satisfying.

A soup combining chewy pork balls and a tender egg pouch. The broth is sweet and clear, the egg yolk is rich, and the texture is layered and rich.

Delicious fish balls paired with a tender egg pouch. The Q-texture of the fish balls contrasts with the soft tenderness of the egg pouch. The broth is refreshing and pairs well with dry noodles.

A soup featuring fresh meat wontons. The wonton wrappers are thin and smooth, the meat filling is fresh and delicious. The broth is usually flavored with celery or chopped scallions, making it fragrant and tasty.

A simple and classic soup with crisp and delicious fish balls. The broth is light, making it the best choice to pair with heavy-flavored dry noodles.

Pork ball soup made with pork. The pork balls are firm and crisp, with sweet meat juice when bitten. The broth has a bone broth aroma.

Clear broth with a half-cooked or fully-cooked egg pouch. Simple and nutritious, the egg yolk is smooth and rich, with a mellow and smooth texture.

One of Taiwan's most representative staple foods. White rice is topped with slow-cooked minced pork gravy. The braised pork is a good balance of fat and lean, savory with a hint of sweetness, perfect with rice.