Niu Rou Mian . Ji Tang

Classic Taiwanese braised beef noodles, rich and spicy broth, beef stewed until tender and flavorful. Noodles absorb the soup, each bite is full of aroma, recommended to eat with pickled mustard greens.

Featuring chewy and tender beef tendon, rich in collagen. The braised broth is slightly spicy and appetizing, a top choice for those who enjoy textural variety.

Enjoy the dual textures of tender beef and chewy tendon. The braised soup base is spicy and rich, with generous portions.

Braised honeycomb beef tripe with a chewy texture that absorbs the broth. Unique flavor when paired with braised noodles.

A luxurious combination of beef, tendon, and tripe in one bowl. Satisfies multiple textures at once, with a spicy and rich broth.

Braised soup and noodles with beef only, no meat chunks. Suitable for customers who only want to taste the spicy soup and noodle flavor.

Dry noodles mixed with a special spicy sauce, fragrant and moderately spicy. Best enjoyed after mixing thoroughly.

Traditional village style, with savory and rich Zha Jiang sauce (usually contains diced dried tofu and minced meat). The sauce is thick, with a balanced sweet and savory flavor when mixed with noodles.

Based on rich sesame paste, mixed with noodles. Thick and smooth texture, with a rich sesame aroma.

Drizzled with savory braised minced pork (rou zao), simple yet classic Taiwanese flavor. After mixing, every noodle is coated with the oily aroma.

Stewed with chicken and fresh clams, the broth combines the richness of chicken soup with the sweetness of seafood, refreshing and not greasy.

Chicken soup stewed with dried shiitake mushrooms, rich aroma, sweet broth, a classic energy-boosting soup.

Stewed with ginseng, it has a light herbal aroma. The broth is nourishing and suitable for replenishing energy.

Stewed with plenty of garlic and chicken, the garlic is stewed until soft, the soup is full of garlic aroma and is sweet and fresh, warming the stomach and healthy.

Stewed with Taiwanese pickled chili peppers, the broth is slightly spicy and sweet, with a unique and appetizing flavor.

Rich and spicy braised beef broth with large chunks of tender beef, no noodles. Suitable for pairing with side dishes or enjoying the soup on its own.

Braised soup base with chewy tendon, delicious broth, rich in collagen.

A braised soup with half beef and half tendon, enjoy two textures at once.

Dried tofu (fried tofu puffs) soaked in beef broth, juice overflows with every bite, full of beef aroma.

Silken tofu with halved preserved egg, drizzled with soy paste and bonito flakes. Cool and smooth texture, a common Taiwanese appetizer.

Fresh cucumber smashed and drizzled with rich sesame paste. Crisp and refreshing texture, with a rich sesame aroma.

Taiwanese style sausage, firm texture, with a slight sweetness and wine aroma. Usually served sliced, even better with raw garlic slices.

Simply blanched seasonal vegetables, drizzled with sauce or braising liquid, crisp and healthy.

Beef shank slices braised to perfection, firm texture with marbling, becomes more fragrant with chewing.

Braised honeycomb beef tripe slices, springy and chewy texture, full of braising liquid aroma.

Braised beef tendon slices, soft, chewy, and springy texture, rich in collagen.

Cleaned pork intestines, braised until tender and flavorful, rich in fat and aroma, no gamey smell.

Braised pork tongue, tender with a slight crispness, delicate meat texture.

Pig ears with cartilage, crunchy and crisp to the bite, rich in collagen.

Pig ear rich in collagen, soft and chewy texture, with an oily aroma.

Pork cheek meat, tender and juicy, with a little connective tissue, excellent texture.

Braised duck heart, firm and elastic texture, no gamey smell.

Duck gizzard, hard and crisp texture, becomes more fragrant with chewing.

Peanuts braised for a long time, with a dense and soft texture, infused with the aroma of braising liquid.

Juicy and thick king oyster mushrooms, lightly braised, with a texture similar to abalone.

White radish braised to a caramel color, tender and juicy, sweet and flavorful.

A type of tofu product, firm texture similar to chicken, savory and delicious after braising.

Fish paste product, soft and chewy texture, with a fishy flavor, even better after braising.

Pork meatballs, springy and crisp texture, with juice when bitten.

Layered tofu product, tender and chewy, easily absorbs braising liquid.

Braised quail eggs, one bite each, rich egg flavor.

Specialty black dried tofu from Daxi, firmer and more robust than regular dried tofu, with a rich bean aroma.

Regular braised dried tofu, firm texture, a common appetizer.

Kelp knots braised to a moderate tenderness, with a fresh oceanic flavor and crispness.

Fried tofu skin braised, soaked in braising liquid, moist and tender texture.

Made with glutinous rice and pork blood, soft and sticky texture, a classic Taiwanese snack.

Braised eggs, chewy egg white, dense yolk.