Bu Ji Mian Xian

This is a classic Taiwanese snack. The thick red vermicelli paste is mixed with two ingredients: fresh oysters and braised large intestines. The broth usually has a bonito aroma, a smooth texture, and is recommended to be paired with black vinegar or minced garlic to enhance the flavor.

Thick vermicelli stewed in bonito broth, paired with tender braised pork large intestines. The intestines are cleaned thoroughly and have a chewy texture, perfectly blending with the smooth vermicelli. It's a top choice for those who enjoy offal.

Noodle soup with fresh oysters. The plump oysters bring the sweetness of seafood, paired with a rich broth and delicate vermicelli, offering a fresh and unique flavor.

Plain vermicelli paste without main ingredients like large intestines or oysters. Suitable for customers who want to purely enjoy the texture of the vermicelli and the original flavor of the bonito broth.

A condiment made by stir-frying preserved radish (cai po) with chili peppers, usually sold in jars. It has a crispy, spicy, and appetizing texture, making it a great topping for vermicelli or to mix with rice.