Yong Ji Liang Mian

Classic Taiwanese cold noodles, using yellow oil noodles, drizzled with a rich sesame sauce, minced garlic, vinegar, and soy sauce dressing. Served with crispy shredded cucumber. Mix well before eating for a chewy, refreshing, and appetizing experience.

On the basis of traditional sesame sauce cold noodles, a spoonful of savory braised pork sauce (minced pork) is drizzled on top. The fat from the braised pork mixes with the sesame sauce, creating a richer and heavier flavor.

Cold noodles served with shredded pickled mustard tubers and pork. The pickled mustard tubers have a unique savory and fresh flavor and a crispy texture, contrasting with the soft and chewy cold noodles, adding to the enjoyment of chewing.

Cold noodles specially prepared for vegetarians, characterized by the absence of minced garlic (alliums). It primarily allows the rich aroma of sesame sauce and the wheat fragrance of the noodles to be enjoyed, offering a light and burden-free experience.

A Taiwanese miso soup with abundant ingredients. The soup base has a slightly sweet white miso flavor, with pork meat balls and tender egg drops, as well as tofu and scallions. It is warm and smooth.

A clear broth with plenty of seaweed, pork meat balls, and egg drops. The soup has the umami of seaweed, is rich in ingredients, and is quite filling.

A Taiwanese miso soup base with chewy and juicy pork meat balls. The salty-sweet broth pairs well with the umami of the meat balls.

A clear broth with beaten egg drops and pork meat balls. The texture is smooth, and the flavor is light and delicious.

A soup containing seaweed and pork meat balls. Seaweed provides oceanic umami, and the pork meat balls offer a solid meaty texture.

A simple Taiwanese miso soup with egg drops stirred in. The salty-sweet flavor of miso blends with the aroma of egg, making it a common home-style soup.

A classic soup combination including seaweed and egg drops. The soup is clear and fresh, with a light texture.

A broth made from pork bones or clear stock, with Hsinchu's specialty pork meat balls. The pork meat balls are chewy and springy, and the broth is usually flavored with celery seeds.

A basic Taiwanese miso soup, usually containing cubes of tofu and chopped scallions. The flavor is sweeter than Japanese miso soup, with moderate saltiness.

A simple seaweed soup with a clear broth and a light aroma of seaweed.

Egg flower soup made by whisking eggs into boiling soup. The texture is tender, and the flavor is simple and refreshing.

A vegetarian seaweed soup. Cooked with vegetarian broth, it contains no animal ingredients.

A lacto-ovo vegetarian soup. It combines seaweed and egg drops, offering balanced nutrition and a refreshing taste.