Qingdao East Road Keelung Noodle Restaurant

Tender goose meat slices served on top of noodles in a clear, sweet broth. The meat is tender and juicy, and the noodles absorb the goose's flavor. A classic Taiwanese noodle dish.

Fried pork ribs are stewed in noodle soup, the ribs absorb the soup, and the meat becomes tender and flavorful. The soup usually has a rich pepper aroma and the savory oil from frying.

Noodles stewed with chicken and dried shiitake mushrooms. The broth is light and sweet, the chicken is tender, and the mushrooms add a rich aroma. A mellow and comforting dish.

Clear soup noodles with thin-skinned, flavorful wontons. The wontons are slippery and smooth, with a savory filling. A perfect combination with the refreshing soup and noodles.

Dry noodles topped with special fermented bean paste sauce, usually served with shredded cucumber. The sauce is rich and savory, and when mixed well, every strand of noodle is full of sauce aroma.

Thickened soup base made with red meat cubes and mushrooms, served with noodles. The meat cubes are firm and chewy, the soup is smooth and savory, often enhanced with black vinegar for flavor.

Yi noodles are a type of egg noodle with a unique texture, cooked and tossed with minced pork sauce or special sauce. The noodles are chewy and curly, easily absorbing the sauce, with a savory flavor.

Noodles with pickled mustard greens (suan cai) and shredded pork. The unique salty and fresh flavor of the pickled mustard greens makes the soup or dry sauce more appetizing and refreshing.

Classic Taiwanese noodle dish, topped with braised minced pork. The minced pork is rich in aroma, with the fragrance of fried shallots. Simple yet very delicious.

Fried pork ribs topped with Taiwanese curry sauce served over white rice. Taiwanese curry typically uses turmeric powder, is golden in color, mild and rich in flavor, not spicy.

Taiwan's national delicacy: white rice topped with finely chopped, braised pork belly with skin. The braising liquid is moderately sweet and savory, rich in collagen, with a smooth and aromatic texture.

Steamed white rice, cooked to a soft and firm texture. Suitable to be paired with various dishes.

Taiwanese-style miso soup, usually slightly sweeter than Japanese style, containing tofu cubes and scallions. Warm and smooth.

A few wontons in a clear broth. The wontons have thin, smooth skins and savory fillings, suitable to be paired with dry noodles or rice dishes.

Fried pork ribs stewed with radish or winter melon. The soup blends the aroma of meat juices and fried batter, with a rich and sweet flavor.

A simple and light home-style soup. Boiling broth with beaten eggs to form smooth egg drops, usually with a few vegetables.

Clear soup stewed with chicken and dried shiitake mushrooms. The unique aroma of the mushrooms blends with the sweetness of the chicken, creating a rich and warming flavor.

White radish and pork ribs are stewed for a long time. The radish is soft and sweet, and the soup is clear and sweet. A refreshing soup.

Thickened soup with red meat cubes and shredded shiitake mushrooms. Smooth texture, with the savory flavor of bonito broth, usually served with black vinegar and cilantro.

Fried rice with ketchup, wrapped in a thin egg crepe, usually topped with ketchup. Sweet and sour taste, suitable for all ages.

Cantonese-style fried rice, usually containing diced char siu pork, shrimp, eggs, and scallions. The rice is fried to be distinct grains with a strong wok hei.

Rice stir-fried with fresh shrimp, eggs, and scallions. Light and fresh flavor, rich texture.

Rice stir-fried with shredded pork, eggs, and scallions. A classic home-style flavor, full of aroma.

Shredded pork stir-fried with vegetables and oil noodles over high heat. The sauce is savory, and the noodles absorb the stir-fried vegetable juices, resulting in a moist texture.

Shredded pork stir-fried with vegetables and thin rice noodles. The rice noodles are chewy and springy, stir-fried to a dry and flavorful consistency.

Rice stir-fried with curry powder, presenting a golden hue. Each grain of rice is coated with rich curry aroma.

Oil noodles seasoned and stir-fried with curry powder. Rich curry aroma, moist and smooth noodles.

Curry-flavored fried rice noodles, the noodles fully absorb the aroma and flavor of the curry, with a unique taste.

Sliced goose meat, possibly salt-boiled or smoked. Crispy skin, tender meat, rich and sweet juices, usually served with shredded ginger and dipping sauce.

Fresh catch of the day, price subject to market fluctuations. Usually prepared by steaming or pan-frying to preserve the original fresh flavor of the fish.

Keelung specialty fish paste product, fried into golden, flat, round shapes. Chewy texture, rich fish flavor, usually served with sweet chili sauce and pickled cucumber.

Fresh seasonal vegetables quickly blanched and seasoned with soy paste, minced garlic, or braising liquid. Crisp texture.

Sliced goose leg, the most tender and juicy part of the goose, with chewy skin and thick meat.

A la carte fried pork ribs, crispy on the outside, marinated and flavorful on the inside, with garlic and pepper aroma. Suitable as a side dish or appetizer.