Wu Cao Che Zhong Hua Shi Guan Nan Chang Dian

Noodles with a braised broth base, without beef chunks. Rich and savory broth with flavors of fermented bean paste and spices.

Clear broth beef noodles, with a clear and sweet broth and tender beef. Steamed using the 'Yuan Zhong' method to preserve original flavors.

Classic braised beef noodles, with a rich, slightly spicy broth and tender braised beef chunks.

Braised beef noodles with both beef and tendon. Tendon is chewy, beef is tender, with a rich texture.

Braised noodles featuring beef tendon. Tendon is stewed until gelatinous, with a soft, slippery texture.

Clear chicken broth with noodles. Golden broth, tender chicken. Available as soup noodles or dry noodles with soup.

Fried pork chop served with noodles or dry noodles. Crispy outside, tender inside, marinated to perfection. A classic Taiwanese noodle combination.

Wontons filled with whole shrimp served with noodles. Thin wrappers and plump filling, with a refreshing broth.

Soup with fried tofu and vermicelli. Fried tofu absorbs the broth, served with smooth vermicelli, light and satisfying.

Fresh shrimp served with noodles, available as soup noodles or dry mixed. Shrimp are crisp and sweet.

Shrimp wontons with noodles, drizzled with spicy red oil sauce. Appetizingly sour and spicy.

Non-spicy dry mixed noodles with shrimp wontons. Suitable for those who don't eat spicy food, with a savory and smooth sauce.

Traditional Chinese dry noodles, topped with a rich sauce made from minced meat, dried tofu, and sweet bean paste. Mix well before eating, with a balanced savory and sweet taste.

Dry noodles with a sesame paste base. Rich sesame paste coats the noodles, simple yet delicious.

Sichuan-style Dan Dan Noodles, spicy flavor. Contains sesame paste, Sichuan peppercorns, and minced meat, with rich layers of flavor.

Dry noodles mixed with scallion oil. Scallion aroma released by high-heat stir-frying, simple yet fragrant.

Specialty dry noodles from Yibin, rich in oil and spice. Fragrant and dry, with an intense aroma and a slightly numbing sensation.

Noodles with preserved mustard greens (Xue Cai) and shredded pork. The unique savory flavor of Xue Cai makes the soup more appetizing.

Simple egg fried rice, without soy sauce, presenting a golden color and eggy aroma.

Rice stir-fried with shredded pork and eggs. Grains are distinct, with a strong wok aroma.

Egg fried rice seasoned with shrimp paste. Features a rich, fermented seafood savory aroma.

Egg fried rice with a crispy fried pork chop. A satisfying and luxurious combination.

Egg fried rice with fresh shrimp. Shrimp are crisp, contrasting with the fluffy fried rice.

Surf and turf fried rice, containing both shrimp and shredded pork. Rich in ingredients.

Plain steamed rice, suitable for pairing with stir-fried dishes.

Dried tofu (a type of fried tofu) braised in beef broth. Absorbs the beef broth, bursting with juice when bitten.

Assorted cold appetizer platter, allowing you to taste multiple flavors at once.

Marinated cucumber, crisp texture, with a spicy and garlicky flavor, very appetizing.

Cold-dressed wood ear mushrooms, crisp texture, usually seasoned with vinegar for a refreshing, palate-cleansing taste. Vegetarian.

Preserved egg with roasted chili sauce. The creamy texture of the preserved egg perfectly combines with the smoky, spicy flavor of the roasted chili.

Eggplant stuffed with minced meat and cooked. The tender eggplant absorbs the savory juices from the meat.

A la carte fried pork chop. Not heavily battered, simply fried until crispy, with a firm and juicy texture.

Thinly sliced boiled pork belly, drizzled with a rich garlic soy paste. Fatty but not greasy, with a strong garlic aroma.

Sliced braised beef shank. Marinated to perfection with a firm texture, ideal as a snack with drinks or as a side dish.

Steamed fresh sea bass slices. Delicate fish meat, lightly seasoned to highlight the fish's freshness.

Simply stir-fried shrimp dish. Uses large shrimp, with a crisp, sweet, and fresh texture.

Fried taro balls filled with red bean paste. Crispy outside, soft inside, sweet and delicious dessert.

Shrimp wontons with red oil spicy sauce. Smooth wrappers, fresh filling, with a sour and spicy stimulating sauce.

Non-spicy dry mixed shrimp wontons. Seasoned with soy sauce or oyster sauce, suitable for those with a lighter palate.

Single serving of steamed chicken soup. Clear and flavorful soup, nourishing and warming.

Braised beef soup, without noodles. For customers who only want soup and meat.

Clear broth beef soup, without noodles. Mellow and sweet broth.

Thickened soup with ingredients like tofu, wood ear mushrooms, and egg drops. Sour and spicy taste, can be made spicy or non-spicy.

Soup base simmered with fresh tomatoes, with tofu and silky egg drops. Sweet and sour, appetizing, and nutritionally balanced.

Shrimp wonton soup with a clear broth. Each wonton is filled with shrimp, with a fresh and delicious soup.

Cabbage stir-fried over high heat, retaining its crispness and natural sweetness.

Garlic stir-fried water spinach, crisp and tender. A classic Taiwanese style blanched vegetable.

Stir-fried A-Choy (Yau Mak), with a slightly unique bitter-sweet taste and a crisp texture.

Stir-fried water spinach seasoned with shrimp paste. The savory aroma of shrimp paste complements the water spinach perfectly, offering a rich flavor.

Cabbage stir-fried with shrimp paste, savory and delicious.

Cold-brewed black tea, ground from whole leaves, with a natural honey aroma, smooth and sweet aftertaste.

Cold-brewed green tea, ground from whole leaves, with a fresh emerald hue and a crisp taste.