Chi Niu Xiang Beef Noodle

Noodles featuring beef tendon as the main ingredient. The tendon is stewed until tender and flavorful, rich in collagen. Served with aromatic beef soup, it has a smooth and chewy texture.

Noodles in soup with a generous amount of braised beef tripe. The tripe has a springy and chewy texture, absorbing the rich soup for a unique flavor.

A luxurious beef noodle dish offering three delights at once: tender beef chunks, chewy beef tendon, and springy beef tripe. Rich soup base with abundant ingredients.

A mix of beef chunks and tendon, allowing you to savor the richness of the meat and the gelatinous texture of the tendon simultaneously. The classic braised soup base is aromatic.

Classic Taiwanese noodles featuring a braised soup base simmered with soy paste and spices, served with tender braised beef chunks and noodles. The flavor is savory, aromatic, and slightly spicy, warming and satisfying.

Soup with rich beef broth and noodles only, no beef chunks. Suitable for customers who want good soup but not meat; the broth remains rich.

Refreshing noodle soup with savory and crisp pickled mustard greens and shredded lean pork. The soup is light and sweet with rich layers of flavor.

Noodle soup with fresh meat wontons. The wontons have thin wrappers and fresh fillings, served with clear broth and vegetables, simple and delicious.

The purest traditional noodle soup, usually with just broth, noodles, and a little minced meat sauce or scallions. Light flavor, preserving the original taste of the noodles.

Dry or soup noodles seasoned with special spicy sauce, featuring the numbing sensation of Sichuan peppercorns and the heat of chili peppers. It stimulates the taste buds and is a top choice for spice lovers.

Dry noodles topped with meat sauce made from minced meat, dried tofu, and sweet bean paste. Savory and rich when mixed, with a traditional flavor.

Simply seasoned dry noodles, usually mixed with lard, soy sauce, or a little minced meat sauce. The noodles are chewy with a simple aroma.

Creative dry noodles mixed with the savory flavor of minced meat sauce, the unique taste of century egg, and the rich aroma of sesame paste. Mashed century egg is mixed into the noodles for a creamy and rich texture.

Dry noodles drizzled with rich sesame paste, usually served with peanut powder or shredded cucumber. Intense sesame aroma with a thick and smooth texture.

Dry noodles topped with both meat sauce and sesame sauce. It combines the savory flavor of minced meat sauce with the nutty aroma of sesame, creating a richer and more complex taste.

Thin-skinned fresh meat wontons drizzled with special red oil sauce. The flavor is sour and spicy, appetizing, with Sichuan peppercorn aroma. The smooth wontons are filled with spicy sauce.

Braised sliced beef, firm but not dry. Suitable for pairing with noodles.

Tender and chewy braised beef tendon, rich in collagen. Smooth texture with a full braising aroma.

Sliced honeycomb beef tripe, with a crisp and chewy texture. Well-braised and flavorful, it's a great dish to pair with drinks or noodles.

Pork small intestine, tender with a slightly powdery texture. Cleaned thoroughly without any gamey smell, served with shredded ginger and soy paste.

Braised large intestine, with a tender and chewy texture. Rich in fatty aroma, it's a common Taiwanese side dish.

Pork diaphragm meat with connective tissue, offering a chewy texture that's half meat, half tendon. Blanched and drizzled with sauce, it has a sweet meat flavor.

Cold dish: tender tofu and century egg cut into pieces, drizzled with soy paste, and sprinkled with bonito flakes and scallions. Smooth and cool texture, savory and appetizing.

Classic braised platter including dried tofu slices and kelp knots. Rich in texture, with firm dried tofu and crisp kelp.

Fresh seasonal vegetables blanched and drizzled with minced meat sauce or soy paste. Retains the crispness and original flavor of the vegetables, a healthy choice.

Braised dried tofu with a firm texture and rich soy flavor. Sliced and drizzled with sauce, it's simply delicious.

Braised kelp, rich in minerals, with a crisp and tender texture. It has a light oceanic flavor and braising aroma.

Fried dried tofu that has been braised, with internal pores that absorb the braising liquid. It bursts with juice when bitten, offering a rich texture.

Braised pig ear, rich in collagen and cartilage. Sliced thinly, it has a crisp and refreshing texture with a captivating smoky or braised flavor.

Shredded braised pig ear with white cartilage. It makes a crunchy sound when eaten, with a crisp texture, perfect for pairing with drinks.

A fish paste product, tender and sweet after braising. It has a fresh fish flavor and is a popular Taiwanese snack.

A soy product, firmer and more elastic than tofu. Absorbs sauce after braising, with a flavor similar to meat but entirely vegetarian.

Eggs slow-cooked and steeped in braising liquid. The egg white is chewy and colored, while the yolk is creamy and flavorful.

Taiwanese pickled cabbage made from napa cabbage, with a sweet, sour, and crisp taste. The fermented flavor is refreshing and cuts through richness, perfect with greasy food.

Crushed cucumber marinated with garlic, vinegar, and sesame oil. Crisp and juicy with a sour and appetizing flavor.

Beef soup without noodles, containing beef, tendon, and tripe. The soup is rich with abundant ingredients, suitable as a side soup or enjoyed on its own.

Rich beef soup with half meat and half tendon. Enjoy the pure beef aroma and soup base, without starchy staples.

Classic braised beef soup with tender beef chunks. Suitable for pairing with dry noodles or rice.

Clear stewed beef soup base with fresh meat wontons. The soup is clear and delicious, lighter than the braised version.

Clear stewed beef soup with dried tofu. The dried tofu absorbs the light and sweet beef broth, making it juicy and delicious.

Simple clear soup with fresh meat wontons and vegetables. The soup is light and refreshing, and the wontons are smooth and tender.

Pork meatballs with a firm and springy texture. Served with clear bone broth and celery seeds, offering a traditional Taiwanese flavor.

Fish paste balls with a tender and fresh texture. The soup base is light and pairs well with rich main dishes.

Cooked and cooled noodles drizzled with special sesame paste, minced garlic, and vinegar water. Often served with shredded cucumber, it has a chewy, refreshing texture and is a popular Taiwanese summer snack.

Meat sauce (zhajiangmian) added to cold noodles. In addition to sesame aroma, it gains a savory meat flavor, making the texture richer.

Cold noodles with special spicy oil and Sichuan peppercorns. It's cool with a numbing and spicy kick, very appetizing and stimulating.

Cold noodles with pickled mustard greens and shredded pork. The savory and crisp texture of the pickled mustard greens contrasts with the smooth cold noodles, offering a unique flavor.

Japanese soup made with miso, usually containing tofu and scallions. The flavor is savory and sweet, mellow, and a classic pairing for cold noodles.

Miso soup base with springy pork meatballs. It combines the soybean flavor of miso with the freshness of the meatballs.

Miso soup base with delicious fish balls. The seafood flavor complements the miso.