Chen Ji Wai Sheng Mian

Restaurant's signature noodle soup, usually served with rich pork bone broth and meat chunks. The broth is delicious and the noodles are chewy. · Rich and savory flavor, complex texture. Enjoy while hot to savor the essence of simmered pork bones.

Classic Taiwanese noodles with red-braised beef chunks and rich broth. The red-braised flavor has the aroma of soy sauce and spices. · Beef is stewed until tender and flavorful, with a slightly spicy and savory broth. A must-eat national dish in Taiwan.

Noodles with braised beef tripe. The tripe absorbs the red-braised sauce, giving it a chewy and springy texture. · Rich broth, suitable for diners who like offal.

Noodles served with braised pork knuckle. The pork knuckle skin is rich in collagen, and the meat is tender. · Savory flavor, smooth and sticky texture. Usually eaten by hand, gnawing on the pork knuckle, and paired with noodles.

Noodles with fresh meat wontons. The wonton wrappers are thin and the filling is fresh, paired with a refreshing broth or dry sauce. · Smooth texture, fresh and light flavor. A common and popular noodle dish.

Noodles with savory pickled mustard greens and shredded pork. The pickled mustard greens are crisp and slightly salty, adding texture and flavor. · Refreshing broth with the aroma of pickled mustard greens. A simple and classic home-style flavor.

Noodles with red-braised beef broth but no beef chunks. Suitable for those who want rich broth without the meat. · The broth is savory and slightly spicy, and the noodles absorb the soup. The price is more affordable than beef noodles.

Cooked noodles served in thick hot and sour soup. Toppings usually include tofu, wood ear mushrooms, shredded bamboo shoots, etc. · Sour and tangy flavor with a peppery heat. Smooth and rich texture.

Noodles drizzled with special fried sauce (usually made from fermented bean paste, sweet bean paste, and stir-fried minced meat). Rich sweet and savory flavor. · Stir well before eating. Thick texture, full of aroma.

Dry noodles with a sesame paste base. The sauce is full of rich sesame aroma. · Thick and smooth texture with a nutty flavor. Every bite is coated with sauce after stirring.

Restaurant's special homemade-style dry noodles. May include exclusive sauces or toppings. · Warm flavor, like home-cooked food from mom. Specific ingredients depend on the restaurant's recipe.

Dry noodles with Sichuan peppercorn's numbing spice and heat. Stimulates the taste buds, appetizing and satisfying. · Mouthfeel is numbing but not bitter, spicy but not dry. A great choice for those who like rich flavors or spicy food.

Noodles tossed with scallion oil sauce. The aroma comes mainly from oil-fried scallion segments. · Simple and pure flavor, savory and oily. A traditional Chinese noodle dish.

Dumplings served in beef broth. The dumplings absorb the essence of the beef broth. · Chewy skin and plump filling, paired with rich broth. Usually 8 pieces per serving, moderate portion.

Dumplings in pork bone broth. The broth is sweet and delicious, highlighting the original flavor of the dumplings. · Suitable for diners who prefer light broth.

Dumplings served in hot and sour soup. The thickened hot and sour soup coats the dumplings. · Rich flavor, sour and spicy, appetizing. Tastes great without extra dipping sauce.

Boiled dumplings with minced pork and cabbage filling. The cabbage provides a crisp and sweet texture. · Chewy crust, juicy filling. Usually eaten with soy sauce, vinegar, or sesame oil.

Pork bone broth simmered for a long time. The soup is rich white or clear, and rich in calcium. · Simple and delicious flavor, warm and smooth. May come with meat from the bone.

Wontons in clear broth. The broth is usually flavored with celery and white pepper. · Tender wontons, refreshing broth. Suitable to pair with dry noodles.

A common Taiwanese soup containing ingredients like tofu, wood ear mushrooms, shredded bamboo shoots, and carrots. · Seasoned with vinegar and white pepper, the texture is thick, sour, and spicy. Very satisfying when drunk hot.

Clear soup with pork meatballs. The meatballs are chewy and juicy. · Refreshing broth, usually sprinkled with chopped celery and white pepper.

Clear broth simmered with white radish. The radish is cooked until soft, releasing its natural sweetness. · Refreshing broth that cuts through richness. A simple and healthy soup.

Seasonal vegetables (like sweet potato leaves or lettuce) blanched in boiling water. Usually drizzled with braising liquid or soy sauce with minced garlic. · Crisp texture, can supplement fiber.

Assorted braised side dishes, such as dried tofu, seaweed, braised eggs, or braised meat. Usually displayed at the counter for selection. · Flavorful braising liquid, moderately salty. Suitable as a side dish to pair with noodles.