Niu Ge Jing Zhi Mian Guan - Nei Ke Dian

Classic boiled dumplings, with a filling of pork and cabbage. The skin is chewy, and the filling is juicy and sweet. Usually served with soy sauce or vinegar.

Ten dumplings served in rich beef broth. The dumplings absorb the beef broth, enhancing their flavor.

Dumplings paired with hot and sour soup. The hot and sour soup is thick, with the sourness of vinegar and the spiciness of pepper, very appetizing.

Pure beef soup with tender, flavorful beef chunks, no noodles. The broth is rich and mellow, with soy sauce and spice flavors.

A clear beef broth with tender egg ribbons. The flavor is relatively light and refreshing, suitable for diners who want a hot soup.

A classic Chinese soup with ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. The soup is thickened, with a sour, spicy, and smooth texture.

A simple and refreshing soup, mainly consisting of seaweed and egg ribbons. Light flavor, suitable for pairing with heavy main dishes.

Classic Taiwanese noodle dish. Rich braised broth, paired with tender braised beef chunks and noodles. Recommended to eat while hot.

Based on a braised broth, the star is the chewy and tender braised beef tripe. Rich in texture, suitable for those who enjoy offal.

Includes both tender beef and collagen-rich beef tendon. You can enjoy two different meat textures at once.

A comprehensive beef noodle soup including beef, tendon, and tripe. Generous portions with rich textural layers.

A deluxe version of braised beef noodle soup, usually with double the meat or higher quality cuts. Suitable for meat lovers.

Specialty noodle dish, may include whole or large pieces of beef tendon. The tendon is braised until tender and gelatinous, rich in collagen.

Only braised broth and noodles, no beef chunks. Suitable for customers who like to drink beef soup but don't want to eat meat.

Noodles added to hot and sour soup. The soup is thick, sour, and spicy, and the noodles absorb the soup, making them smooth.

Noodles mixed with the restaurant's special spicy beef sauce. The sauce is spicy and rich, with beef aroma. These are thin noodles.

Noodles mixed with the restaurant's special 'Zhuangyuan' sauce. Unique savory flavor. These are dry noodles, using thin noodles.

Classic Taiwanese mixed noodles, drizzled with rich sesame paste and peanut powder. The aroma is rich after mixing. These are thin noodles.

Dried tofu (a porous type of dried bean curd) braised in beef broth. It absorbs the rich broth and bursts with juice when bitten.

Fresh seasonal vegetables are blanched in hot water, usually drizzled with a little braising liquid or soy sauce for flavor.

A variety of cold appetizers offered in the restaurant, such as seaweed, dried tofu, preserved egg with tofu, etc., subject to availability.