Dong Yin Kuai Dao Shou Dong Hu Dian

Classic Taiwanese beef noodles. Rich and mellow braised broth, served with large chunks of braised beef and your choice of noodles. Salty, slightly spicy, with tender and flavorful beef.

Dry beef noodles, where the essence of the braising liquid and beef are mixed directly into the noodles, resulting in a more concentrated flavor. Suitable for diners who prefer strong flavors and chewy textures.

Simple yet aromatic old-fashioned mixed noodles, tossed with pure pork lard and hot noodles. Smooth and oily texture.

Noodles mixed with refined beef oil, carrying a rich aroma of beef fat. Unique flavor, suitable for diners who love the taste of beef oil.

Dry noodles seasoned with vinegar and chili oil. Sour, spicy, and appetizing, refreshing and not greasy.

Noodles mixed with a rich sesame paste base. The thick sauce coats the noodles, with a nutty aroma. Recommended to mix well while hot.

Classic Chinese noodle dish, topped with savory fermented bean paste and minced meat sauce (fried sauce), with diced dried tofu and minced meat. Rich flavor.

Chef's special signature flavor, combining the savory aroma of beef oil with the richness of sesame paste. The dual sauces create a rich, layered taste.

Enjoy two flavors at once, a mix of savory fried sauce and rich sesame paste. Thick texture, unique flavor.

Dry noodles with savory and crispy pickled mustard greens and shredded pork. The crisp texture of the pickled mustard greens adds rich layers to the noodles.

The purest clear soup noodles, usually made with bone broth and a little chives or scallions. Light and refreshing, allowing you to taste the original flavor of the noodles.

Noodle soup with smooth egg drop, sweet and mild soup base. Simple and nutritious, suitable for those who prefer light flavors.

A whole poached egg (egg bag) added to the noodle soup, usually semi-cooked with a rich yolk.

Clear and refreshing soup base, with shredded pickled mustard greens and shredded pork. The saltiness of the pickled mustard greens enhances the soup's flavor.

Uses the rich braised broth of beef noodles, but without the beef chunks. Suitable for diners who like the beef soup flavor but want to save money or don't want to eat too much meat.

Noodle soup with fresh wontons. Thin wrappers and fresh filling, a classic combination with noodle soup.

Beef noodle soup (no meat) with pickled mustard greens and shredded pork, adding texture and savory flavor.

Beef noodle soup (no meat) with smooth egg drop, making the soup base milder.

Deluxe noodle soup with a braised beef broth base (no meat), and fresh wontons. Rich and delicious soup.

Similar to beef noodles, but with white rice instead of noodles, like a soup-soaked rice. Contains large pieces of braised beef, rice absorbs the rich broth.

Braised beef soup (without beef chunks) with white rice. Simple soup-soaked rice to enjoy the broth's flavor.

Nostalgic old-fashioned dish. Hot white rice drizzled with fragrant pork lard and soy sauce. Aromatic, simple yet full of flavor.

Taiwan's national delicacy. White rice topped with slow-cooked minced braised pork. Salty and fragrant, pairs well with rice, with a gelatinous texture.

A whole piece of braised pork belly (control meat), with alternating layers of fat and lean meat, served with white rice and bamboo shoots.

Rice dish with braised pork trotters as the main course. The trotters are braised until soft and springy, full of collagen.

Refreshing soup with egg drop, smooth texture.

Soup made with shredded pickled mustard greens and shredded pork. Moderately salty and fresh, appetizing and cuts through richness.

Clear soup with fresh wontons. Thin wrappers and ample filling, light soup base.

Hsinchu-style chewy pork ball (Gongwan) soup, crispy and juicy texture.

Wonton soup with egg drop, richer in texture and nutrition.

Beef ball soup with egg drop, a common Taiwanese home-style soup.

Enjoy the smooth wontons and chewy beef balls at once, generous portions.

Beef clear soup base with egg drop. The soup is lighter than the braised version.

Wontons in beef clear soup, fresh and light flavor.

Beef balls in beef clear soup.

Beef clear soup with slow-cooked white radish. The radish is sweet, and the soup is delicious.

A bowl of rich braised beef soup, without noodles. Suitable for pairing with side dishes or white rice.

Seasonal green vegetables, blanched and drizzled with soy sauce or braising liquid.

Sichuan-style spicy oil mixed wontons (Chaoshou). The sauce is sour, spicy, and numbing, with a rich aroma.

Braised firm dried tofu, solid texture, a common appetizer with drinks.

Braised tofu skin, soaked in braising liquid, tender and juicy texture.

Braised seaweed knots, soft yet crisp texture, rich in minerals.

Braised duck or chicken eggs, firm whites, flavorful yolks.

Orchid dried tofu, a type of fried tofu product with many pores, easily absorbs braising liquid.

Braised white radish, sweet and juicy, turns amber after braising.

Braised carrots, soft and sweet texture.

Braised pig's head skin, crispy and chewy texture, with a smoky braised aroma.

Braised pig's ears, with crispy cartilage, offering a rich layered texture.

Cleaned braised large intestine, fatty but not greasy, tender and flavorful.

Pork cheek meat, delicate and tender texture, with some connective tissue.

Pork skin with subcutaneous fat removed, braised to a chewy, collagen-rich texture.

A la carte braised pork trotters, chewy skin and tender meat.

Pork trotter and tendon part, extremely chewy and springy texture.

Braised pig's tail, rich in collagen, with a chewy skin and aromatic bone.

Long-simmered beef tendon, soft, chewy, and melts in your mouth.

Honeycomb beef tripe, absorbs rich braising liquid, with a springy texture.

Braised beef shank, served sliced, with a firm texture and tendon.

Braised beef intestines, rich in fat, with a chewy yet tender texture.

Sour and spicy crispy kimchi, suitable for pairing with noodles to cut through richness.

Braised chicken intestines, crispy and tender texture.

Braised chicken liver, smooth and rich texture.

Braised chicken feet, rich in collagen, suitable for gnawing.

Braised duck wings, firm meat, chewy skin.

Braised duck gizzards, firm and crispy texture.

Pig's Blood Cake, soft and chewy, even more flavorful after dipping in braising liquid.