Cheng Zhong Lao Pai Niu Rou La Mian Da Wang

A 'Three Treasures' noodle dish featuring beef shank, tendon, and tripe, offering three textures in one. The broth is rich, the beef is stewed to perfection, the tendon is tender and chewy, and the tripe is satisfyingly firm.

A classic Taiwanese noodle dish with a rich braised broth made from slow-simmered beef bones, served with large, tender beef chunks and handmade noodles. The flavor is savory and rich; recommended to eat with pickled vegetables.

Based on classic beef noodles, this dish features a special spicy broth that is fragrant and invigorating, suitable for those who enjoy strong flavors and spicy food.

Enjoy both tender beef and collagen-rich beef tendon. The tendon is stewed until translucent and melts in your mouth, offering a rich texture.

A noodle dish featuring beef tendon as the star, packed with collagen. The tendon is prepared to be tender and chewy, served with a rich beef broth.

A combination of beef and honeycomb beef tripe. The tripe absorbs the soup, offering a crisp and springy texture that contrasts with the tender beef.

Features honeycomb beef tripe with a unique, chewy texture. The broth is rich and aromatic, a great choice for offal lovers.

Crispy fried pork chop served with noodles. The pork chop is usually marinated and fried, crispy on the outside and tender on the inside. It can be enjoyed submerged in the soup or separately.

Noodles with fried pork chop in a spicy broth. The spicy broth cuts through the richness and enhances the flavor layers of the pork chop.

Spicy soup noodles without meat, focusing purely on the aroma of the spicy broth and the chewy texture of the noodles. Suitable for customers who want spicy soup but not large pieces of meat.

Beef soup and noodles only, without beef chunks. The broth is the same as the beef noodles, at a more affordable price, suitable for those who want good soup.

Taiwanese dry noodles topped with a rich Zhajiang sauce made from stir-fried dried tofu, minced meat, and sweet bean paste. Mix well before eating for a savory and sweet taste.

Classic Zhajiang noodles with a spicy twist. Savory with a hint of heat, making the flavor even more appetizing.

A Sichuan noodle dish, typically containing sesame paste, chili oil, and crushed peanuts, with a spicy, savory, and fragrant flavor and a rich sauce.

Dry noodles with a rich sesame paste base. The aroma of sesame is fragrant, and the texture is smooth. It's the top choice for nut flavor lovers.

Light broth with stir-fried pickled vegetables and shredded pork. The slight sourness and crispness of the pickled vegetables are very appetizing.

A spicy version of shredded pork noodles. The sweetness of the shredded pork is enhanced by the spicy broth, creating a full-bodied flavor.

Noodles with Korean kimchi, featuring a sour and spicy broth with a crisp texture.

Kimchi noodles with an intensified spicy flavor, blending sour, spicy, and numbing tastes for a robust profile.

Noodles in a hot and sour soup base. The broth is thick and contains ingredients like tofu, wood ear mushrooms, and bamboo shoots, with a balanced sourness and peppery heat.

Simple and refreshing noodle soup, usually with broth, a few vegetables, and scallions. The flavor is light, allowing the original taste of the noodles to shine.

Plump dumplings served in beef soup, where the wrappers absorb the essence of the beef broth. Typically includes only soup and dumplings, without beef chunks.

Dumplings served in a spicy broth, where the savory filling of the dumplings complements the fragrant spiciness of the soup.

Dumplings served in hot and sour soup, where the thick, sour, and spicy broth coats the dumplings, creating a smooth and rich texture.

Boiled dumplings in a clear broth, highlighting the original flavor of the filling. The broth is light.

Boiled dumplings with thin skin and generous filling, usually pork and cabbage or chives. Served with soy sauce, vinegar, or minced garlic.

Rich braised beef soup with large, tender pieces of beef, without noodles. Recommended to pair with dumplings or side dishes.

A common Taiwanese soup with a thickened broth, containing tofu, duck blood, bamboo shoots, wood ear mushrooms, and egg drops. It has a sour, spicy, and appetizing flavor.

A light, home-style soup with broth and egg drops, having a smooth texture. Often enhanced with scallions or vegetables for flavor.

Fried pork chop, served separately. Marinated and deep-fried, it's crispy on the outside and tender on the inside, with a traditional five-spice flavor.

Eggs simmered in braising liquid for a long time. The egg whites are chewy, and the yolks are flavorful, making it a common side dish.

Layered bean curd sheets, tender and flavorful, absorbing the braising liquid for a savory taste.

Braised kelp knots or slices, with a tender and crisp texture, rich in minerals.

A firmer tofu product, rich in aroma and chewy after braising.

Fried tofu product with a porous texture that readily absorbs braising liquid, bursting with flavor when bitten.

Braised pig ear, rich in collagen and cartilage. When sliced thinly, it has a crisp and chewy texture, making it an excellent accompaniment to drinks.

A Taiwanese specialty snack made from glutinous rice mixed with pork blood and steamed. It has a sticky, chewy texture and is usually served with soy sauce and peanut powder.

A type of soy product, rolled into a cylindrical shape and braised. It has a firm, layered texture, similar to chicken.

Marinated cucumber, typically pickled with garlic, vinegar, and sugar. It has a crisp and refreshing texture, making it a great palate cleanser.

Fermented vegetables, typically referring to Taiwanese pickled cabbage (sweet and sour) or Korean kimchi (sour and spicy), with a crisp and tender texture.