96 Xiang Mian Dian

Simple clear noodle soup, usually based on broth, with a little vegetable or scallion, light and refreshing flavor.

Noodle soup with savory pickled mustard greens and shredded pork, the broth has the unique savory and fresh flavor of pickled mustard greens.

Noodle soup with shredded pork and pickled mustard greens, slightly sour and appetizing flavor.

Noodle soup with shredded pork mixed with both pickled mustard greens and preserved mustard greens, with rich layers of texture.

Plain noodles without soup, usually mixed with soy paste, lard, or scallion oil, traditional flavor.

Dry mixed noodles with pickled mustard greens and shredded pork, crispy and savory texture.

Dry mixed noodles with pickled mustard greens and shredded pork, with a slightly sour flavor.

Dry mixed noodles with shredded pork, pickled mustard greens, and preserved mustard greens, unique flavor.

Dry noodles mixed with savory Douban Zha Jiang (usually contains minced meat and diced tofu), with a savory flavor.

Dry mixed noodles flavored primarily with rich sesame paste, full of aroma.

Dry noodles with a double flavor of Zha Jiang (fried sauce) and Ma Jiang (sesame paste).

Dry noodles mixed with Zha Jiang (fried sauce) and pickled mustard greens, with a savory and sour crispy texture.

Usually refers to dry noodles mixed with the restaurant's three signature toppings (e.g., sesame paste, Zha Jiang, pickled mustard greens), rich and complex flavor.

Braised firm dried tofu, with a solid texture and a light braised aroma.

Braised kelp knots or slices, texture is soft yet crisp, rich in oceanic flavor.

Thinly sliced braised pork ear, contains cartilage, crisp and springy texture.

Braised pork ear, rich in collagen, chewy and tender texture.

Cleaned and braised pork skin, chewy and soft texture, rich in collagen.

Pork esophagus, braised until tender with a slight chewiness.

Braised pork knuckle, thick skin and tender meat, rich in collagen, rich flavor.

Pork cartilage part, makes a crunching sound when bitten, hard and crisp texture.

Pork bladder part, braised, with a resilient and chewy texture.

Marbled pork belly, served sliced, rich in fatty aroma, tender meat.

Pork aorta or trachea, very crisp texture, not greasy.

Braised pork small intestine, cleaned thoroughly with no gamey smell, tender and slightly chewy texture.

The fattest part of the end of the pork large intestine, rich in fat, soft and chewy texture.

Pork cheek meat, well-exercised, with a slight tenderness in the texture, soft, tender, sweet, and delicious.

Pork upper jaw cartilage, shaped like stairs, with a unique crisp texture.

Pork meatballs, chewy and juicy texture.

Poached egg, usually with a semi-liquid or fully cooked yolk.

Egg braised in broth, the egg white is chewy, and the yolk is creamy.

Blanched sweet potato leaves, drizzled with minced garlic soy sauce or meat sauce, soft and tender texture.

Blanched cabbage, retaining the vegetable's sweetness and crispness.

Fried tofu that has been braised or blanched, porous inside and absorbs soup well.

Clear soup with pork small intestine, ginger slices are added to remove any gamey taste, the soup is clear and sweet.

Soup made with pork large intestine, which is fattier and more tender than small intestine.

Soup made with tender pork cheek meat, the meat is fresh and delicious.

A simple clear soup with a poached egg.

Clear soup with chewy pork meatballs, sprinkled with celery seeds or cilantro for flavor.

Soup containing both meatballs and egg drop, with abundant ingredients.

Broth simmered with preserved mustard greens, may include shredded pork or duck blood, sour and appetizing flavor.