麵嫂

Soup noodles made with yellow oil noodles, smooth noodle texture, the broth is usually a clear bone broth, served with chives and bean sprouts.

Soup noodles made with thin rice noodles, delicate texture, easily absorbs soup.

Wide and flat rice noodles (ban tiao), soft, Q-elastic, and smooth texture, served with clear soup.

Clear soup noodles made with wider white noodles, light and pure in taste.

Clear soup noodles made with thin white noodles, soft texture, refreshing broth.

Soup-less yellow oil noodles, drizzled with special sauce or minced pork sauce and mixed, very aromatic.

Soup-less thin rice noodles, mixed with sauce and seasonings, dry and chewy texture.

Soup-less wide flat noodles, tossed with sauce, Q-elastic and smooth texture, very flavorful.

Soup-less wide white noodles tossed in a simple sauce with fried shallots, a rustic flavor.

Soup-less thin white noodles, evenly coated with sauce, delicate texture.

Soup oil noodles with several fresh meat wontons added for fullness and richness.

Soup rice noodles with fresh meat wontons, the refreshing rice noodle soup perfectly combines with the savory wontons.

Smooth flat noodle soup with wontons, multi-layered texture.

Yangchun soup noodles with wide noodles, with wontons added, a hearty soup noodle dish.

Thin Yangchun soup noodles with savory wontons.

Dry mixed oil noodles with a few wontons, drizzled with sauce, rich flavor.

Dry mixed rice noodles with wontons, the rice noodles absorb the sauce and are eaten with the wontons, excellent texture.

Chewy dried flat noodles tossed in sauce, served with wontons, a meal rich in texture.

Dry mixed wide noodles with wontons, simple yet satisfying deliciousness.

Delicate dry noodles with wontons, drizzled with sauce, a traditional good taste.

Clear soup with thin-skinned meat-filled wontons, usually sprinkled with celery seeds, fried shallots, and white pepper for flavor.

Cleaned pork small intestine soup, the intestine texture is tender and slightly powdery, the broth is fresh and sweet.

Soup made with pork diaphragm muscle (diaphragm meat), the meat is sinewy and chewy, with a light and fragrant broth.

Simple fish ball or meatball soup, Q-elastic texture, served with clear broth and celery.

Beaten eggs drizzled into boiling soup to form egg drops, smooth texture, a common home-style clear soup.

Soup containing both wontons and meatballs, satisfying two textures at once.

Pork stomach cleaned and made into soup, Q-elastic and chewy texture, rich broth.

Blanched sweet potato leaves, tender texture, usually drizzled with soy paste, minced garlic, or minced pork sauce.

Blanched water spinach, crisp texture, served with savory sauce.

Blanched Fukien lettuce (commonly known as 'Da Lu Mei'), crisp and sweet texture.

Blanched sliced pork diaphragm muscle, with connective tissue, tender with a chewy texture, served with shredded ginger and soy paste.

Meat from the sides of the pig's face, fine muscle texture, very tender.

Braised or blanched pork large intestines, cleaned with no gamey smell, soft, tender, and fatty texture.

Blanched and sectioned pork small intestines, with a tender and smooth inner texture.

Blanched sliced squid, crisp and elastic texture, usually served with five-flavor sauce or mustard soy sauce.

Sliced pork tongue, firm and elastic texture, no gamey smell.

Cleaned pork lungs, tender and slightly crisp texture, the special porous structure easily absorbs sauce.

Smoked or braised pork head skin, rich in collagen, crisp and elastic texture.

Thinly sliced pork ears, with cartilage, crisp texture.

A type of soy product, firm texture similar to chicken, tastes great after braising.

Dried tofu with more pores, easily absorbs braising liquid, juicy texture.

Braised dried tofu, firm texture, a common side dish.

Braised kelp, with a soft yet crisp texture, rich in oceanic flavor.

Eggs simmered in braising liquid until flavorful, with a chewy egg white and rich yolk.

Processed pork skin without greasiness, rich in collagen, Q-soft texture.

Also known as crispy intestines, particularly crisp texture, blanched and served with dipping sauce.

Soaked squid slices, blanched, crisp texture, usually served with mustard soy sauce.

Cooked wontons mixed with chili oil, vinegar, and other seasonings, spicy and appetizing.