Cun Zi Kou

Classic Taiwanese noodle dish, with a rich braised soup base made from fermented broad bean paste and soy sauce. Served with tender, flavorful braised beef chunks and chewy noodles. The taste is savory, slightly spicy, and best enjoyed piping hot.

Same rich soup base and beef chunks as the braised beef noodles. Noodles are replaced with thin noodles (glass noodles), which have a smooth texture and easily absorb the soup.

Noodles featuring both braised beef and beef tendon. The tendon is stewed until tender and chewy, the beef is tender, served with a rich braised soup base, offering a complex texture.

Luxurious beef noodle option, including beef, tendon, and tripe (San Bao). Allows you to savor the tenderness of the meat, the chewiness of the tendon, and the texture of the tripe all at once.

Chinese dry-mixed noodles topped with a rich Zhajiang sauce made from stir-fried minced meat, diced dried tofu, and sweet bean paste. Mix well before eating; it's perfectly savory and sweet with a rich aroma.

Dry-mixed noodles with a rich sesame paste base. Possesses a deep nutty and sesame aroma, with a thick sauce that coats the noodles, providing a smooth texture.

Dry noodles combining two sauces: Zhajiang (minced meat and dried tofu sauce) and Mashed Sesame Sauce. Offers both the savory texture of the meat sauce and the rich aroma of sesame.

Uses the rich braised beef soup base with noodles, but does not include beef chunks. Suitable for diners who enjoy the rich soup and noodles but do not want meat.

Dumplings (usually 8) added to rich braised beef soup. The dumpling wrappers absorb the essence of the beef soup, creating a unique flavor. Does not include noodles.

A bowl of pure braised beef soup, containing tender braised beef chunks. No noodles. Ideal for pairing with other dry dishes or side dishes.

A light and refreshing beef soup base, usually without large chunks of beef. Less oily than braised soup, with a clear beef aroma.

Classic Chinese boiled dumplings with chewy wrappers. Typically served with soy sauce, vinegar, or sesame oil for dipping.

Northern Chinese noodle dish where scallion pancakes are cut into strips and stir-fried with shredded pork, vegetables (like cabbage, carrots), and egg over high heat. The pancake strips absorb the sauce, offering a rich and chewy texture.