DU LI NIU ROU MIAN (XIMENDING) DU LI BEEF NOODLE

A rich braised beef soup with both beef tendon and beef. The soup is simmered with soy sauce and spices, offering a savory and intense flavor. The beef tendon is tender and gelatinous, while the beef is tender and flavorful, perfect for those who enjoy a complex texture.

Classic braised beef soup featuring beef rib pieces. The soup is dark brown, full of the aroma of bean paste and spices. The beef is stewed until tender, and the soup is smooth and mellow, usually enjoyed hot.

A soup combining braised beef soup and wontons. The wontons have thin wrappers and fresh fillings, absorbing the rich beef soup. Smooth texture, allowing you to enjoy both the flavorful soup and the plump wontons.

Tender egg drops are added to the braised beef soup. The egg drops add layers and a mild flavor to the soup, balancing the savory richness of the braised beef. The beef chunks are tender, making it a nutritious soup.

Clear soup with braised soup base only, without beef chunks. Suitable for those who only want to taste the rich medicinal and savory soup, or to pair with other main dishes. The soup is rich but not greasy, a warm and comforting choice.

Braised cold platter, choose between beef (shank) or tendon. Beef slices are firm and chewy, while tendon is chewy and translucent. Drizzled with a little braising liquid and scallions, it's an excellent side dish to pair with noodles.

A combo platter of braised beef shank and braised beef tendon. You can taste the meaty texture of the beef and the gelatinous texture of the tendon at the same time. Long-simmered, it's savory and flavorful, suitable for sharing.

Crisp and refreshing cucumber, pickled with garlic and a slightly sour flavor. Crunchy, tender, and juicy, it's very appetizing. Perfect for cutting through the richness of heavy beef noodles.

Silken tofu topped with diced preserved egg, usually drizzled with soy paste and sprinkled with bonito flakes or scallions. The smoothness of the tofu contrasts with the unique rich flavor of the preserved egg. A classic Taiwanese cold appetizer.

Tender tofu drizzled with a special numbing and spicy sauce. The flavor combines the numbing sensation of Sichuan peppercorns with the spiciness of chili peppers, full of aroma. Suitable for those who enjoy spicy food as an appetizer.

Preserved egg drizzled with spicy chili oil and seasonings. The rich texture of the preserved egg is enhanced by the spiciness of the chili oil, creating a strong flavor. Usually served as an appetizer.

Thin-skinned wontons filled with fresh meat, drizzled with special chili oil and vinegar sauce. Slippery texture, with a sour and spicy flavor that stimulates the appetite, carrying a Sichuan peppercorn aroma. Stir well before eating to coat each wonton with the sauce.

Dry wontons served with the restaurant's special non-spicy sauce. The wontons have thin wrappers and generous fillings, with a balanced savory sauce. Suitable for those who don't eat spicy food but want to try dry wontons.

A well-known carbonated beverage. The icy, bubbly sensation is perfect for pairing with rich beef noodles or braised dishes, providing a refreshing and palate-cleansing experience.

Bottled drinking water. Colorless and odorless, suitable for drinking between meals to refresh the palate.

Eggs braised in soy sauce. The egg white is chewy and has changed color, while the yolk is creamy and has absorbed the rich flavor of the braising liquid. A common side dish for noodles.

A firm soy product, deep brown after braising. Chewy texture with a slight overflow of braising liquid when bitten. Usually sliced and eaten, savory and delicious.

Kelp knots, braised until tender yet slightly crisp. Possesses oceanic freshness and the savory aroma of braising liquid. Rich in minerals, it's a healthy side dish.

Layers of tofu skin, absorbing a large amount of braising liquid. Tender and juicy texture, with a blend of bean and braising flavors. A popular item in braised platters.

Braised pig's head skin, sliced thinly. Rich in collagen, it has a crisp and springy texture with a smoky or braised aroma. Suitable as a side dish for drinks or noodles.

Sliced pig's ears with cartilage, braised. Characterized by the chewy texture of the pig's skin and the crispness of the cartilage, offering a rich textural experience. Savory and highly addictive.

A platter of assorted braised small dishes, which may include dried bean curd, kelp, braised eggs, pig's ears, etc. You can taste multiple textures and flavors at once. Suitable for sharing during group meals.

An extremely luxurious beef noodle dish, featuring four types of beef: tendon, rib, shank, and marbled. The braised soup base is rich, allowing you to experience the chewy, tender, firm, and richly marbled textures all at once. It's the ultimate indulgence for meat lovers.

Beef noodles designed for meat lovers, including three types of beef: rib, shank, and marbled. The soup base is rich and fragrant, with a generous amount of meat. The textures range from tender to chewy, offering immense satisfaction.

A combo meal offering a dual experience, including a bowl of dry beef noodles and a bowl of beef rib soup. The dry noodles are topped with special sauce and sliced beef shank, while the soup features tender beef ribs. This dry-and-wet combination allows you to enjoy both rich noodles and flavorful soup.

One of Taiwan's most representative noodle dishes. Features a braised soup base simmered with soy sauce, bean paste, and Chinese herbs, served with large chunks of stewed beef and noodles. The soup is rich, the beef is tender, and it's slightly spicy and savory. Recommended to be eaten with pickled cabbage.

Commonly known as 'half tendon, half meat' noodles. This braised beef noodle dish includes both tender stewed beef and gelatinous beef tendon. Satisfies both textures at once, a top choice for many gourmets.

Soup noodles featuring beef tendon as the main ingredient. The beef tendon is stewed for a long time until translucent and tender, not mushy. Paired with braised soup, each bite is filled with the rich collagen.

Uses thinly sliced marbled beef with even fat distribution instead of traditional beef chunks. The meat slices are tender and juicy, fully absorbing the braised soup. The texture is more delicate than chunky beef, making it easy to eat.

Noodles with braised soup base only, no beef chunks. Suitable for those on a budget or who only want to taste the soup and noodles. The noodles absorb the rich soup, still full of flavor.

Dry noodles without soup, topped with special sauce and sliced beef shank. Stir well before eating to coat the noodles with the savory sauce. Rich and chewy texture, with beef slices for satiety.