Shanxi YU PIN Dao Xiao Mian Guan

"Mu Xu" refers to scrambled eggs. This dish is a high-heat stir-fry of eggs, shredded meat, wood ear mushrooms, vegetables, and chewy hand-cut noodles. Rich in texture and has a wok hei flavor.

A classic Taiwanese noodle dish. The deep brown braised broth is rich and savory, paired with tender braised beef chunks and handmade knife-cut noodles. Pickled mustard greens are usually added for flavor.

Fresh tomatoes are added to the braised beef noodles and simmered. The broth is savory and rich, with the added sweet and sour flavor of tomatoes, which is refreshing and layered.

Featuring beef tendon stewed until soft, chewy, and tender, paired with braised broth and hand-cut noodles. Rich in collagen, with a smooth and tender texture.

Enjoy two textures at once. Includes tender beef chunks and chewy beef tendon, paired with a rich broth and noodles.

Tomato-based broth with braised beef tendon. The sweet and sour broth balances the rich texture of the beef tendon.

A luxurious combination of tomato broth, beef, and beef tendon. The flavor is appetizingly sweet and sour, with abundant ingredients.

Only rich beef broth and hand-cut noodles, without beef chunks. Suitable for diners who enjoy soup and noodles but do not want to eat meat.

Only tomato beef broth and hand-cut noodles, without meat chunks. The broth is sweet, sour, and refreshing.

A thickened, gravy-like broth seasoned with vinegar and pepper, with a sour and spicy taste. Ingredients typically include tofu, wood ear mushrooms, bamboo shoots, and egg drops.

"Da Lu" is a thickened, savory, and mellow soup, similar to a hot and sour soup base without the sourness or spiciness. It contains meat slices, egg drops, vegetables, and wood ear mushrooms, with a mellow flavor.

Dry tossed noodles. Minced meat sauce made with sweet bean paste and fermented bean paste is poured over the noodles, usually served with shredded cucumber. Mix well before eating; it's savory and slightly sweet.

Classic boiled dumplings with pork and cabbage filling. Thin skin and generous filling, with a juicy bite. Recommended to dip in soy sauce, vinegar, or chili sauce.

Dumplings are enjoyed together with beef soup. You can savor the rich beef soup and hearty dumplings simultaneously.

Dumplings with tomato beef broth. The broth is sweet and sour, pairing well with the meat filling of the dumplings.

Dumplings are added to the hot and sour soup. The thick, hot and sour broth coats the dumplings, creating a strong and appetizing flavor.

Dumplings are added to the Da Lu soup. The broth is thick and mellow, with abundant ingredients.

Braised beef soup, containing beef chunks. The soup is simmered for a long time, rich and mellow.

Beef soup simmered with tomatoes, containing beef chunks. The flavor is sweet, sour, and delicious.

A classic Taiwanese soup. The thickened broth contains ingredients like tofu, duck blood, bamboo shoots, etc. The sourness and spiciness come from vinegar and pepper.

A thick, gravy-like soup with rich ingredients, containing meat slices, egg drops, and vegetables. Mildly savory and mellow in flavor.

A clear, stewed beef broth without soy sauce or chili oil, and no meat chunks. The broth is clear and sweet.

A clear vegetable soup simmered with tomatoes, without meat chunks. Refreshing and palate-cleansing, suitable for pairing with rich main dishes.

Various cold appetizers displayed on shelves, such as dried tofu, seaweed, braised eggs, or pickled vegetables. Please help yourself.