Cheng Ji Guo Tie

Long, pan-fried dumplings with a golden crispy bottom and juicy filling. The wrapper is chewy, usually served with soy sauce or chili sauce.

Wontons filled with whole shrimp, with thin wrappers and fresh filling. Usually served with a special sauce, with a fresh and tender texture.

Thin-skinned wontons drizzled with special red oil chili sauce and vinegar. The flavor is sour and spicy, appetizing, and the wontons are smooth and slippery.

Boiled dumplings filled with pork and shrimp. The wrappers are chewy and elastic, full of seafood flavor. Dipping sauce recommended.

Dumplings with beef filling, rich in meat flavor. Suitable for diners who prefer red meat flavor.

Filling mixed with pickled sauerkraut and pork, with a unique sour and fragrant flavor, refreshing and not greasy.

Classic flavor dumplings with a filling of cabbage and pork. The sweetness of the vegetables combines with the meat juices for a crisp texture.

Filling packed with chopped chives and pork, with a strong and unique aroma. A top choice for chive lovers.

Classic Chinese thick soup with shredded bamboo shoots, tofu, wood ear mushrooms, and egg drops. The flavor is sour but not pungent, with a slight peppery heat.

Creamy soup made with corn paste and egg drops, with a sweet and smooth flavor, popular with adults and children.

Light soup with beaten egg drops and a few vegetables. The broth is refreshing, suitable to pair with heavier flavored noodle dishes.

Clear broth with chewy pork meatballs (貢丸), usually sprinkled with celery seeds for flavor. The texture is firm and juicy.

Fish ball soup made with dolphinfish (flying fish). The fish balls are delicate and delicious, and the broth is light.

Simple and refreshing soup with fresh vegetables and tender tofu. Lightly flavored and nutritionally balanced.

Clear broth with large wontons filled with fresh shrimp. The broth is delicious, and the wontons are plump and tender.

Traditional Chinese soup with thin-skinned pork wontons. The broth is usually made from bone broth, served with vegetables and seaweed shreds.

Rich braised beef broth base with tender, slow-cooked beef chunks. The broth is aromatic, and the beef is tender.

Dry noodles tossed with a sauce made from sweet bean paste, chili bean paste, and minced meat. The flavor is savory and rich, usually served with shredded cucumber to cut the richness.

Dry noodles with a rich sesame paste base. The sesame paste aroma is strong, and the texture is thick and smooth.

Dry-pulled noodles tossed with special chili oil and seasonings. The noodles are chewy, with a spicy and stimulating flavor.

Noodles in rich beef broth, without noodles. The dumplings absorb the soup flavor even better.

A combination of hot and sour soup and dumplings. The thick, hot and sour soup coats the dumplings, creating a rich texture.

Clear broth with shredded pickled mustard greens, shredded pork, and dumplings. The broth has a savory and fresh pickled mustard green flavor.

Porridge made from yellow millet, with a warm and light texture. Usually eaten as a staple to accompany other dishes.

Porridge made with mung beans and rice, with properties of clearing heat and relieving summer heat. The texture is smooth and refreshing.

Noodles in a hot and sour broth. Rich in ingredients, the noodles absorb the hot and sour soup, full of flavor.

Clear broth noodles with several wontons. You can get the fullness of noodles and enjoy the freshness of wontons.

Noodle soup with several wontons. You can enjoy the fullness of noodles and the freshness of wontons.

Common Chinese noodle soup, served with savory and crispy shredded pickled mustard greens and shredded pork. The broth is clear and delicious.

Only beef broth and noodles, no beef chunks. Suitable for customers who like braised beef soup but don't want large pieces of meat.

Classic Taiwanese dish, braised broth with tender beef chunks and chewy noodles. Rich broth, large meat pieces, excellent flavor.

The simplest noodle soup, with only broth, a few vegetables, and scallions. Light and pure flavor.

Uncooked frozen or raw dumplings for customers to buy and cook at home. Available in various flavors.

Egg drop soup made with a beef broth base. Combines the umami of beef broth with the tenderness of egg drops.

Taiwanese national dish, white rice topped with slow-cooked minced braised pork and braising liquid. Balanced sweet and savory, oily but not greasy.

Seasonal vegetables blanched in boiling water, usually drizzled with soy sauce paste, minced garlic, or braised pork sauce for flavor.

Various braised items such as dried tofu, seaweed, braised eggs, etc. Usually displayed at the counter for selection, sliced and served with sauce.

Assorted cold appetizers, such as cucumber salad, preserved egg with tofu, etc. Refreshing and appetizing, suitable to pair with main dishes.

Cold drinks offered in the store, commonly including black tea, soy milk, or winter melon tea.