Bing Wang

A luxurious noodle dish featuring beef, beef tendon, and beef tripe. The braised broth is rich and slightly spicy, with ingredients tenderized through long simmering. Served with chewy noodles for a complex texture.

A classic combination of tender beef and chewy beef tendon. The braised broth is aromatic, and the beef tendon is stewed until gelatinous and melts in your mouth. A popular choice for Taiwanese beef noodle soup.

Classic braised beef noodle soup with a soft-boiled egg. The egg yolk is creamy and rich, providing a perfect contrast to the savory beef broth. Adds a mellow texture and flavor.

Taiwan's most representative noodle dish, with a braised broth made from soy sauce, chili bean paste, and spices. The beef chunks are tender and juicy, served with bok choy and scallions. Recommended to enjoy the noodles and broth hot.

Noodle soup without broth, where braised sauce and seasonings are mixed directly with the noodles. The beef aroma is more concentrated, and the noodles are savory after absorbing the sauce. Suitable for those who prefer strong flavors.

Braised beef broth and noodles only, without beef chunks. Suitable for customers who want to enjoy the rich broth and noodle texture but prefer not to eat meat. An economical choice.

Noodles are replaced with delicate vermicelli, which absorbs soup exceptionally well. The braised beef broth is completely absorbed by the vermicelli, resulting in a smooth texture. The beef chunks remain tender and delicious.

Braised beef broth without beef chunks, served with vermicelli. The broth is flavorful, and the vermicelli is smooth and light. A good choice for those with lighter palates or who prefer not to eat meat.

A noodle soup featuring a large handmade pork meatball (Lion's Head). The meatball is fried then stewed, absorbing the soup and becoming soft and juicy. Unique flavor with braised broth.

Clear broth noodles with fresh meat wontons. The broth is usually light and savory, and the wontons have thin wrappers and tender fillings. A simple yet comforting traditional noodle dish.

Classic dry noodles topped with a rich sauce made from sweet bean paste, chili bean paste, and minced meat. Mixed with shredded cucumber, it has a balanced sweet and savory flavor and a tempting aroma.

Sichuan-style spicy oil dry mixed wontons. Fresh meat wontons drizzled with special spicy oil, vinegar, and soy sauce. Smooth texture, with a sour and spicy appetizing flavor. Suitable as a snack or side dish.

Crispy yet chewy scallion pancake wrap filled with braised beef slices, scallions, and sweet bean sauce. Every bite offers the aroma of pancake, beef, and sauce. A Northern Chinese pastry suitable for hand-held eating.

A wrap version of braised beef, but with pork. Crispy wrap filled with sliced pork and special sauce, offering a unique flavor. The spiciness of the scallions adds layers to the overall taste.

Traditional Chinese dessert: a thin, crispy pancake filled with smooth red bean paste. Sprinkled with sesame seeds on the surface and pan-fried until golden and crispy. Sweet and not greasy, perfect as a post-meal dessert.

Classic scallion pancake topped with a fried egg. The aroma of egg and scallion blend perfectly, with distinct layers in the pancake. Even more delicious with a little soy sauce paste or chili sauce.

A pancake made from flour and plenty of green onions, pan-fried until golden brown. Crispy on the outside, chewy on the inside, with a rich scallion aroma in every bite. A common Taiwanese street food.

Uncooked raw scallion pancake, convenient for customers to buy and pan-fry at home. Enjoy fresh, hot, and crispy scallion pancakes anytime.

Fluffy egg fried rice topped with tender and flavorful braised beef brisket. Stir-fried over high heat with a wok hei aroma, the beef brisket sauce seeps into the rice. Served with soup, a balanced and nutritious meal.

Aromatic egg fried rice topped with a pan-fried pork chop. The pork chop is crispy on the outside and tender on the inside, well-marinated. A hearty and popular dish.

A specialty dish combining handmade Lion's Head meatballs with egg fried rice. The Lion's Head meatballs are rich in juice, paired with refreshing fried rice for a satisfying and complex texture.

Fried rice quickly stir-fried with fresh shrimp and eggs. The shrimp are crisp and springy, and the rice is golden and fluffy. Light and fresh flavor, suitable for all ages.

Stir-fried rice with shredded beef or beef slices and eggs. The beef flavor is infused into the rice, creating a rich aroma. A classic Chinese fried rice flavor.

Egg fried rice with shredded salmon. The unique aroma of salmon fat combines with the egg aroma for a distinctive flavor. Rich in nutrients and delicate in texture.

The most common fried rice flavor, stir-fried with shredded pork and eggs. Simple and unpretentious, with chewy rice grains and tender pork shreds.

A basic fried rice made only with eggs, scallions, and rice. Tests the chef's heat control, with distinct grains of rice and a rich egg aroma. A light and simple delicacy.

Whole boneless chicken thigh, pan-fried until skin is crispy and meat is tender, served with egg fried rice. The chicken is tender and juicy, creating a fulfilling meal with the fried rice.

Norwegian mackerel, rich in oil, pan-fried until the surface is golden brown and fragrant. The fish is delicate and fresh, with a slight saltiness. This item may be a set meal served with rice.

Long-simmered braised beef broth containing beef chunks. The broth is rich and mellow, and the beef is tender. No noodles included, suitable for customers who only want to drink the soup and eat the beef. A great value option.

Refreshing broth with fresh meat wontons. The wonton wrappers are smooth, and the filling is fresh. The soup is usually flavored with celery or scallions. Warm and smooth.

A rich and thick soup containing ingredients like tofu, wood ear fungus, and shredded bamboo shoots. The flavor is sour and spicy, with a distinct pepper aroma. The best soup to accompany dumplings or fried rice.

Clear soup made with fresh bamboo shoots. The broth is sweet and refreshing, retaining the crisp and tender texture of the bamboo shoots. Palate-cleansing and light.

Clear soup stewed with white radish. The radish is cooked until translucent and soft, and the broth is full of the natural sweetness of the vegetables. A simple and honest home-style flavor.

A mixed platter of braised beef shank and beef tripe. The beef shank is firm, and the beef tripe is chewy and springy. The braising liquid is flavorful, perfect as an appetizer.

Braised beef tendon, sliced until semi-translucent. Chewy and gelatinous texture, rich in collagen. Deeply flavored from the braising liquid, it's a luxurious side dish to accompany noodles.

Blanched fresh water spinach, usually drizzled with soy sauce paste, minced garlic, or minced meat sauce. Crisp and tender texture, vibrant green color. A nutritious vegetable option.

Blanched spinach, retaining its original flavor. Tender texture, rich in nutrients. Served with sauce, it is refreshing and palate-cleansing.

A famous Jiangnan dish, made from fermented raw gluten, steamed, and then braised. It absorbs the salty-sweet sauce, with a juicy and tender sponge-like texture. Often served with ingredients like shiitake mushrooms and wood ear fungus.

Bamboo shoots braised in heavy oil and sugar. Rich red color, crisp and tender texture, with a balanced salty-sweet taste. A traditional side dish that pairs perfectly with rice.

Blanched or braised bitter melon. Usually processed to remove some bitterness, leaving a sweet aftertaste. Crisp texture, with a cooling and palate-cleansing effect.

Diced pickled long beans stir-fried. The flavor is sour, salty, and slightly spicy, with a crisp texture. Very appetizing, suitable to be served with white rice or mixed with noodles.

A variety of daily cold appetizers offered in the restaurant, such as seaweed, dried tofu, preserved egg tofu, etc. Based on the day's display at the counter. Enhances the dining experience.

Boiled dumplings with cabbage and pork filling. The cabbage is sweet and crisp, and the meat filling is fresh. The wrappers are chewy and the filling is plump. Even better with dipping sauce.

Cabbage dumplings served in soup, usually with beef broth or hot and sour soup. The dumplings absorb the essence of the soup, making them moist and smooth.

Dumplings with chive and pork filling. The chive aroma is strong and unique, a top choice for those who love strong flavors. Juice overflows when bitten.

Chive dumplings served with hot soup. The rich chive aroma combines with the broth for a strong flavor. A warm and filling meal.

Cabbage and pork filling mixed with whole or chopped shrimp. Rich in texture, with added seafood sweetness. Slightly higher price but worth it.

Shrimp dumplings served with soup. The delicate shrimp filling and hot soup complement each other, creating a luxurious and smooth texture.

A complete set meal including braised beef brisket as the main dish, white rice, and side dishes. The beef brisket is tenderly stewed, and the sauce is perfect for mixing with rice. Served with soup, a balanced and nutritious choice.

The main dish is a golden, crispy pan-fried pork chop, served with rice, side dishes, and soup. The pork chop is thick and juicy, with a slightly charred exterior. A satisfying set meal.

Whole boneless chicken thigh, pan-fried until skin is crispy and meat is tender, served as the main dish of the set meal. The chicken is sweet and fresh, best enjoyed with rice and side dishes for excellent flavor.

A set meal featuring a handmade Lion's Head meatball as the main dish. The meatball is soaked in sauce and has a soft texture. Served with white rice and side dishes, showcasing classic military village cuisine.

Five-layered pork belly marinated in red yeast rice and deep-fried until crispy. Red yeast rice has a unique wine aroma and sweetness, with a good balance of fat and lean meat. A distinctive Matsu-style dish.

A set meal featuring Norwegian mackerel as the main dish. The fish is rich in oil and becomes very fragrant when pan-seared or grilled. Served with white rice, side dishes, and soup, it's healthy and delicious.

A large portion braised platter, including beef, beef tendon, and beef tripe. The braising liquid is flavorful, satisfying all three textures at once. Suitable for sharing among many.

A smaller portion of the Beef Trio platter, suitable for fewer people. Still includes beef, beef tendon, and beef tripe, in a refined portion size. Ideal for customers who want to sample various braised items.

Classic Chinese stir-fry. Sliced cured meat stir-fried with garlic sprouts. The spiciness of the garlic sprouts balances the richness of the cured meat, making it very appetizing with rice.

A platter of assorted cured meats (such as cured pork and cured sausage), served cold or hot. The flavor is salty, fresh, and sweet, with a wine aroma. Suitable as an accompaniment to drinks or rice.

Beef slices stir-fried with plenty of scallions over high heat. The beef is tender, and the scallion aroma is rich. A classic stir-fry dish that tests the chef's skill with heat control.

Sacha-flavored stir-fried water spinach with beef. The vegetables are crisp and tender, the beef is fresh and fragrant. The Sacha sauce coats the ingredients, creating a rich and rice-complementary flavor.

Stir-fried water spinach with pork slivers instead of beef. The pork is tender, and the water spinach is crisp. A home-style flavor that is widely loved.

A combination of fresh shrimp and tender scrambled eggs. The shrimp are sweet and springy, and the eggs are rich and fragrant. Tender texture, suitable for the elderly and children.

A sweet and sour appetizing home-style dish. Tomatoes are stir-fried until juicy and mixed with eggs. The color is a mix of red and yellow, and the sauce is perfect for mixing with rice.

A simple yet delicious egg dish. A large amount of chopped scallions mixed with egg batter and pan-fried. Golden and crispy, with a rich scallion and egg aroma in every bite.

Sweet potato leaves quickly stir-fried with sautéed garlic. Tender and smooth texture, retaining the vegetable's nutrients and original flavor. A healthy and refreshing green vegetable.

A la carte large portion of stir-fried water spinach. Quickly stir-fried over high heat to maintain its vibrant green color and crispness. Ideal for supplementing fiber during group meals.

A la carte large portion of stir-fried spinach. The spinach is tender and soft after stir-frying. Usually flavored with garlic slices, it is rich in nutrients.

A la carte braised beef brisket. The beef brisket is tender and flavorful, with a chewy texture from the connective tissue. Perfect for those who want extra meat.

A la carte pan-fried pork chop. The marinated pork chop is pan-fried until golden brown and very fragrant. The meat is firm but not dry, suitable to be served with rice or as a main dish.

A la carte braised Lion's Head meatball. The large meatball absorbs the braised sauce, creating a rich flavor. Soft texture, a great accompaniment to rice.

A la carte crispy fried red yeast pork. The unique aroma of red yeast rice coats the pork belly. Crispy on the outside, tender on the inside, fatty but not greasy, with a distinctive flavor.

Fried Egg. Can be cooked fully or half-cooked. Simple yet adds flavor and nutrition to the meal.

Steamed white rice, cooked to a perfect tenderness. The basic staple to accompany stir-fried dishes or soups.

A la carte pan-seared mackerel fillet. The fish skin is crispy, and the fish meat is tender and juicy. Rich in oil and healthy nutrients.

A la carte boneless pan-seared chicken thigh. The chicken skin is pan-fried until crispy, and the meat remains tender. Moderately seasoned, suitable for all ages.

Traditional brewed sour plum drink with added osmanthus for fragrance. Sweet and sour, quenches thirst, and is especially suitable for pairing with greasy or spicy foods.

Taiwan's best-selling lager beer. Crisp and smooth taste, with fine bubbles. A popular beverage choice for gatherings.

Bottled green tea or carbonated beverages (soda, root beer). Cool and thirst-quenching, suitable to accompany various meals.