Chuan Cheng Niu Rou Mian Guan

This is a classic Taiwanese noodle dish featuring a rich braised soup base stewed with doubanjiang (fermented bean paste) and spices, served with tender and flavorful stewed beef chunks. The flavor is savory and slightly spicy, full of beef aroma. It is recommended to eat it while hot, as the noodles absorb the soup for even better flavor.

Clear broth made from beef bones, with a sweet and refreshing taste that allows you to savor the original flavor of the beef. Served with tender stewed beef and noodles. Lighter than braised dishes, suitable for those who prefer original flavors.

Braised beef noodle soup featuring both beef shank and beef brisket. The shank is chewy with tendon, while the brisket has a good balance of fat and lean meat and is tender. Served with a rich braised soup base, it offers the enjoyment of two textures at once.

Noodle soup featuring braised honeycomb beef tripe as the main ingredient. The tripe has a springy and crisp texture, having absorbed the essence of the braised soup. Unique flavor when eaten with noodles.

Tender and chewy beef tendon, rich in collagen, stewed until soft and springy, melts in your mouth. Paired with a rich braised soup base, it has a smooth and rich texture, making it the top choice for diners who love collagen.

A double delight combining tender beef chunks and chewy beef tendon. Half beef, half tendon, served with a braised soup base, offering rich textural layers, a highly popular choice among beef noodle dishes.

A luxurious combination of beef tripe, tendon, and beef in one bowl. Three different textures of ingredients come together in a rich braised noodle soup, generously portioned for ultimate satisfaction.

Contains only braised beef soup base and noodles, no beef chunks. Suitable for those who want to enjoy the rich soup and noodles but don't want to eat too much meat. The soup is savory, and the noodles are smooth.

Braised beef soup base with fresh meat wontons and noodles. The thin-skinned, generously filled wontons absorb the beef soup, creating a unique flavor. A combination of noodle and wonton textures.

Noodle soup containing various beef offal (such as tripe, intestines, etc.). The offal is cleaned and braised to perfection, offering a rich and diverse texture. Flavored with a rich braised soup base.

Refreshing clear soup noodles with fresh meat wontons. The wonton wrappers are thin and smooth, and the filling is fresh and delicious. The soup is light and not greasy, suitable for those who prefer simple flavors.

Noodle soup with chewy Hsinchu meatballs. The meatballs are firm and rich in meat flavor. Served with clear soup and vegetables, it's a common traditional Taiwanese noodle dish.

Noodle soup with savory and crisp pickled mustard greens and stir-fried shredded pork. The pickled mustard greens bring out the umami of the soup, and the shredded pork adds texture. Homestyle flavor, moderately savory.

Noodle soup featuring pork intestine as the main ingredient. The intestine is tender and chewy, cleaned thoroughly without any gaminess. Served with a refreshing soup base, it's a traditional Taiwanese black and white cut noodle dish.

Uses tender pork cheek meat slices, with slight tendon texture, excellent mouthfeel. Served with clear soup noodles, simple yet delicious, full of meat aroma.

Uses meat from around the head bone, finely textured and rich in collagen. Tender and delicious, served with clear soup noodles for a unique flavor.

Wontons with thin wrappers and large fillings, tossed in a special red oil sauce. Spicy, numbing, and fragrant with Sichuan peppercorn, it's sour, spicy, and appetizing. The wontons are slippery, and the sauce is rich.

Wontons tossed with a special black oil sauce (usually based on scallion oil or sesame oil). Rich aroma, less spicy, suitable for those who cannot tolerate too much spice.

Tender and flavorful braised beef brisket stewed until soft, served over white rice. The brisket has a good balance of fat and lean meat, and the sauce is rich and goes well with rice. Usually served with pickled vegetables and side dishes.

A double delight combining shredded chicken and braised minced pork. The white rice is topped with both tender shredded chicken and rich braised pork, offering a rich texture and balanced savory flavor.

White rice topped with tender shredded chicken, usually drizzled with chicken oil or a special sauce. Refreshing and delicious, the chicken is tender and not dry.

A classic Taiwanese national dish. Cubes of pork with alternating fat and lean layers, braised in soy sauce, served over hot white rice. Rich soy sauce flavor, abundant collagen, unforgettable taste.

Braised beef noodles mixed with braising liquid, served with beef chunks, no soup. The sauce is more concentrated, clinging tightly to the noodles, with a richer beef aroma.

Red oil wontons with noodles, mixed well before eating. The sour and spicy red oil sauce coats the noodles and wontons, intensely flavorful and spicy.

Noodles tossed with a special black oil sauce and fresh meat wontons. The noodles are infused with scallion oil or sesame aroma, savory and smooth, a non-spicy option.

A simple yet classic old-fashioned mixed noodle dish. Tossed with crispy fried shallot oil, the noodles are fragrant and simply savory.

Topped with Zha Jiang (fried sauce) made from doubanjiang, sweet bean paste, and minced meat. After mixing, the noodles are coated with the rich sauce, a blend of savory and sweet with a strong bean flavor.

Based on rich sesame paste, mixed with noodles. The nutty aroma of peanuts and sesame is rich, with a smooth texture and mellow flavor.

Features both Zha Jiang (fried sauce) and Ma Jiang (sesame paste). Combines the savory flavor of Zha Jiang with the rich nutty taste of Ma Jiang, offering complex layers of flavor and an enticing aroma.

Rich braised soup base with large chunks of tender beef, no noodles. Suitable for those who want to enjoy meat and soup without noodles, or to pair with other main dishes.

Clear beef bone broth with clear-stewed beef chunks, no noodles. The broth is crystal clear, and the meat is fresh and delicious, suitable for a light palate.

Braised soup base with honeycomb beef tripe. The tripe is crisp and flavorful, and the soup base is rich.

Braised soup base with beef tendon stewed until soft. Rich in collagen, with a tender and smooth texture.

Braised soup base with half beef and half tendon. Enjoy both beef flavor and collagen.

Braised soup base combining the deliciousness of beef tripe, tendon, and beef. Generous portions.

Soup made from various beef offal, served with braised soup base. Rich in texture.

Braised beef soup with fresh meat wontons. The wontons absorb the beef soup, creating a unique flavor.

Clear soup with cleaned pork intestine. Ginger slices enhance the flavor, and the soup is refreshing.

Clear soup with thin-skinned, fresh-filled wontons. A simple and delicious soup.

Clear soup made with shredded pickled mustard greens and shredded pork. Savory and appetizing, a great companion to cut through greasiness.

Clear soup with tender pork cheek meat. The meat is fresh and delicious, with ginger slices to remove any gaminess and enhance flavor.

Clear soup with tender head bone meat, rich in collagen. The meat is tender, and the soup is mellow.

Meatball soup with smooth egg drop. Rich in texture and balanced in nutrition.

Simple clear soup with springy meatballs. Sprinkled with celery or cilantro for added aroma.

Light egg drop soup with a few vegetables. Homestyle flavor, refreshing and cuts through greasiness.

A bento box featuring braised, tender, collagen-rich pork trotters as the main dish. Served with white rice and several side dishes, generously portioned.

Main dish options include chicken and braised pork (shredded chicken with braised minced pork) or braised pork belly (large chunks of braised pork belly). Served with abundant side dishes, economical and satisfying.

A platter combination of braised beef shank, tripe, and tendon. Taste three different textures of braised delicacies at once.

Braised beef shank slices, tender with tendon. The meat is firm and becomes more flavorful with chewing.

Braised honeycomb beef tripe, crisp and chewy, with a savory flavor.

Braised beef tendon, tender and chewy, rich in collagen.

A Taiwanese specialty, smoked shark meat. The meat is tender with a unique smoky aroma, usually served with mustard soy sauce.

Pork liver with a tender and smooth texture like foie gras. Properly prepared without any gamey smell, fresh and delicious.

Braised large intestine. Cleaned thoroughly, with a rich braising aroma and a tender, chewy texture.

Braised bamboo shoots, tender and crisp, with a light oily aroma.

Sliced blanched pork head bone meat, tender meat, served with soy paste and ginger slices.

Sliced blanched pork cheek meat, tender and juicy, a common dish in 'black and white' cut style.

Blanched pork intestine, tender and chewy, with a soft interior.

Sliced blanched pork belly, with alternating layers of fat and lean meat, best paired with minced garlic soy sauce.

Stewed napa cabbage until soft, often with dried flounder or dried shrimp for enhanced flavor. Old-fashioned Taiwanese side dish.

Soft tofu topped with preserved egg, drizzled with soy paste and bonito flakes. A cool and refreshing appetizer.

Stir-fried dried tofu with small dried fish, savory and slightly spicy, with a rich texture, suitable as a snack or with rice.

Classic braised trio platter. Braised egg is flavorful, seaweed is soft and smooth, dried tofu is savory and fragrant.

Seasonal fresh vegetables blanched and topped with braising liquid or soy paste.

Thinly sliced smoked or braised pig head skin, crisp and chewy texture, with a smoky aroma.

Cooked or braised peanuts, with a creamy or crisp texture, suitable as an appetizer.

Marinated cucumber, crisp texture, sweet and sour, appetizing.

Cold Tossed Black Fungus, crisp texture, seasoned with vinegar for a fresh and appetite-whetting taste.

Korean Kimchi, sour, spicy, crisp, and refreshing, can cut through greasiness.

Cold tossed shredded dried tofu, delicate texture, refreshing and smooth.

Thick dried tofu, rich in bean flavor after braising, with a firm texture.

Fried dried tofu, then braised. The internal pores absorb the braising liquid, bursting with flavor when bitten.

Braised hundred-layer tofu, Q-tender and smooth, easily absorbs braising liquid.

Braised bean curd skin, tender with distinct layers, full of bean and braising aroma.