Dong Yin Xiaochi Dian (Recommended late-night food, beef noodles, Taipei late-night snack, MRT Nanjing Sanmin Station

Classic Taiwanese noodle dish with a rich broth made from beef bones, served with tender braised beef chunks and noodles. The broth is savory, slightly spicy, full of beef essence, warming and satisfying.

Fresh meat wontons added to beef noodle soup. The broth has a beef aroma. The noodles are smooth, the wontons have thin wrappers and fresh filling, satisfying double textures at once.

Beef noodle soup with crispy pickled mustard greens, adding texture and savory flavor. The soup is rich but not greasy, and the sour and salty taste of pickled mustard greens enhances appetite.

Noodles with a beef soup base, served with smooth egg drop. The soup is savory, and the egg drop adds a mellow texture. It's a home-style noodle dish.

Beef noodle soup served with a whole poached egg (egg drop). Breaking the yolk allows the egg liquid to blend into the soup, making it richer and smoother.

Noodles served with the essence of beef broth, without beef chunks. Suitable for diners who enjoy beef soup but don't want large pieces of meat. Affordable and full of flavor.

Stewed until tender and chewy pork trotters served with soup noodles. The pork trotters are rich in collagen, with chewy skin and tender meat. The soup blends meat and soy sauce flavors, offering a rich texture.

A clear soup noodle dish with a poached egg. Simple and unpretentious flavor, suitable for those who prefer a light meal.

Soup noodles with beaten egg drop. The texture is smooth and soft. The broth is light, a common quick noodle dish in Taiwan.

Clear soup noodles with fresh meat wontons. The wontons have thin wrappers and fresh meat, and the soup is refreshing. It's a traditional noodle stall delicacy.

The purest soup noodles, usually containing only broth, noodles, and a little green onion or scallion. The broth is clear, the noodles are chewy, allowing you to taste the original flavor of the ingredients.

A soup noodle dish with glass noodles (mung bean vermicelli) as the base, served with savory and crispy pickled mustard greens and pork. The glass noodles absorb the soup, have a slippery texture, and a unique flavor.

A soup noodle dish with thin rice noodles, pickled mustard greens, and pork. The rice noodles are fine and easy to eat, and the soup has the savory flavor of pickled mustard greens.

Classic Taiwanese noodles, topped with stir-fried pickled mustard greens and pork. The salty crispness of the pickled mustard greens and the aroma of the pork are perfectly combined, with a refreshing and appetizing soup.

The restaurant's signature dry noodles, with a unique sauce that blends rich butter and sesame paste. Every strand of noodle is coated in the rich sauce, fragrant and smooth.

Traditional dry noodles, seasoned with traditional lard and soy sauce. The aroma of lard is rich, and it's ready to be enjoyed after a simple mix. The flavor is nostalgic and charming.

Dry noodles tossed with butter, carrying a rich beef fat aroma. The noodles are chewy, and the aroma is rich after mixing. Suitable for diners who prefer strong flavors.

A flavorful dry noodle dish that is sour and spicy, with a sauce that balances the sourness of vinegar and the spiciness of chili. Suitable for hot weather or those who enjoy sour and spicy flavors.

Dry noodles topped with special fried sauce (usually made from fermented bean paste and minced meat). The sauce is rich, savory, and slightly sweet, full of flavor when mixed.

Dry noodles with two kinds of sauce mixed (usually sesame paste and fried sauce). You can taste the aroma of sesame and the savory flavor of meat sauce simultaneously, with rich layers of flavor.

Dry noodles with a rich sesame paste base. The sauce is thick, coating every strand of noodle, with a nutty sesame aroma in every bite.

A soup-less version of pickled mustard greens and pork noodles. Without the dilution of the soup, the savory flavor of pickled mustard greens and pork is more tightly combined with the noodles, resulting in a drier and more flavorful dish.

Dry mixed noodles with fresh meat wontons. Usually topped with a little minced pork sauce or sauce. The wontons are smooth, and the noodles are flavorful.

Rich beef broth mixed with dry noodles, served with large chunks of braised beef. The sauce concentrates the essence of the beef, making it richer than the soup version.

Dry noodles with braised pork trotters. The pork trotters are chewy and springy, and the dry noodles absorb the braising liquid. It's a top choice for those who love rich flavors and collagen.

Dry noodles topped with fragrant braised minced pork (rou zao). The minced pork is a good balance of fat and lean, with a rich soy sauce flavor. It's the most classic way to eat dry noodles in Taiwan.

Sichuan-style noodle dish, including noodles and chaoshou (small wontons), tossed in a spicy and numbing red oil sauce. The taste is stimulating, spicy, and satisfying.

Fresh meat wontons drizzled with special red oil chili sauce. The wontons with thin wrappers and tender filling are paired with a spicy sauce, numbing and fragrant. It's an appetizing snack.

Blanched seasonal vegetables, drizzled with soy paste or braising liquid. Crispy and refreshing, nutritionally balanced.

Taiwan's national delicacy. White rice topped with slow-cooked minced braised pork (rou zao). The braising sauce is perfectly balanced between savory and sweet, with melt-in-your-mouth fatty meat and a captivating aroma.

Hot white rice mixed with lard and soy sauce. Simple seasoning brings out a rich, traditional aroma.

White rice soaked in clear braised beef soup. The rice absorbs the savory flavor of the broth, resulting in a moist and full texture. It's a warm soup and rice dish.

A bento box with braised pork trotters as the main dish, usually served with side dishes and white rice. Generous portion, suitable for a full meal.

A bento box combination with braised pork rice as the base, accompanied by abundant side dishes. Economical and nutritionally balanced.

White rice served with braised pork trotters. Usually has fewer side dishes than a bento box, focusing on the deliciousness of the pork trotters and rice.

Rich red-braised beef soup with large chunks of beef. The soup is aromatic and mellow, the beef is tender. Does not contain noodles, suitable for pairing with other main dishes.

Clear braised beef broth with wontons, no large beef chunks. The soup is clear and fresh, the wontons are smooth and tender.

Clear braised beef broth with chewy meatballs, no large beef chunks. The meatballs are very chewy and complement the beef broth.

Clear braised beef broth with smooth egg drop, no beef chunks. A simple and delicious soup accompaniment.

Clear braised beef broth with a poached egg, no beef chunks. Nutritious.

A soup containing both wontons and meatballs. You can enjoy the smooth wontons and the chewy meatballs, offering a variety of textures.

Meatball soup with egg drop. The texture is richer and softer.

Meatball soup served with a poached egg. A popular Taiwanese soup combination.

Clear soup with fresh meat wontons. The wontons have thin wrappers and fresh filling, and the soup is refreshing.

Wonton soup with egg drop. The texture is smoother and richer.

Wonton soup served with a poached egg.

Clear broth simmered with pickled mustard greens. The savory and fresh flavor of pickled mustard greens infuses the soup, making it refreshing and appetizing.

A common Taiwanese soup containing chewy pork meatballs (貢丸). The broth is usually flavored with celery seeds and white pepper.

Simple egg drop clear soup. Light flavor, suitable for pairing with heavy-flavored dry noodles or braised pork rice.

Braised dried tofu. Firm texture, with soybean and braising liquid aroma.

Braised kelp. Texture is soft yet slightly crisp, rich in oceanic flavor and minerals.

Braised egg. The egg white is chewy and colored, the yolk is creamy, and it's infused with braising flavor.

Cleaned and braised chicken intestines, with a crispy and chewy texture.

Braised pig large intestines. Properly cleaned with no gamey smell, braised until tender and flavorful, rich in fat and aroma.

Braised chicken wings, with smooth skin and tender meat, moderately savory, perfect for gnawing.

Pork cheek meat, with connective tissue, tender yet springy, and very flavorful.

Cleaned pork skin, rich in collagen, with a chewy and smooth texture.

Pork tendon rich in collagen, stewed until soft and translucent, with an excellent texture.

Pork tail rich in collagen, with thick skin and tender meat, well-braised and flavorful.

Sliced braised beef shank. The meat is full of transparent tendon, with a half-tendon, half-meat texture that becomes more fragrant with chewing.

Honeycomb beef tripe, fully absorbing the rich braising liquid. It has a chewy and springy texture.

Braised beef intestines. Rich in fat, with a unique and strong flavor.

Braised beef tendon. Soft and chewy texture, full of collagen.

Braised chicken liver. Creamy and delicate texture, rich flavor.

Duck gizzard. Hard and crispy texture, becomes more fragrant the more you chew.

A la carte braised pork trotters, sliced. Chewy skin, soft meat, rich in collagen.

Braised radish, fully absorbing the essence of the braising liquid. Soft, juicy, and sweet.

A type of fried tofu product with porous insides that readily absorb braising liquid, resulting in a juicy texture.

Braised carrot. Soft texture, with natural sweetness and braised aroma.

Thinly sliced braised pig ear. Contains cartilage, with a crispy and layered texture.

Braised duck head, suitable for diners who enjoy gnawing on bones and sucking up the braising liquid.

Braised duck wings, the meat is firmer and chewier than chicken wings, with a deep braised flavor.

Shredded braised pig ear. Contains white cartilage, making a crunchy sound when chewed, with a crisp texture.

A la carte fresh meat wontons, can be added to noodles or soup.

A la carte large meatballs, with optional additions.

A la carte poached egg.

A la carte egg drop.

A la carte pickled mustard greens, adding texture and saltiness.