Furong Daoxiao Mian Zhi Jia

Handmade thick noodles with a chewy and springy texture, served with rich braised beef soup and braised beef chunks.

Thin ramen noodles absorbing rich beef broth, served with tender beef chunks, smooth texture.

Rich beef broth and noodles only, no beef chunks. For those who want to taste the broth.

Appetizingly sour and spicy noodles with a thick broth, usually containing shredded bamboo shoots, tofu, wood ear mushrooms, and egg drop.

Noodle soup featuring fresh pork liver, tender pork liver, and a delicious and nutritious broth.

Dry-mixed noodles topped with a rich sauce made from stir-fried sweet bean sauce, dried tofu, and minced meat, served with shredded cucumber to cut the richness.

A refreshing noodle soup, served with savory and crispy pickled mustard greens and shredded pork, with rich layers of texture.

Noodle soup with various seafood, meat slices, and vegetables. Rich ingredients and sweet broth.

Sautéed with black sesame oil and old ginger, then cooked with pork liver and vermicelli. Rich aroma, with nourishing effects.

Beef noodle soup with a tomato base, featuring tender braised beef tendon and beef, rich in texture with a refreshing sweet and sour broth.

Beef soup with fresh tomatoes, served with beef chunks. The broth has the natural fruit acidity and sweetness of tomatoes.

Beef soup with a tomato base, no beef chunks. For those who want to taste the broth.

Vegetarian noodle soup with a tomato base, clear and sweet and sour broth, no meat.

Noodle soup focusing on braised beef tendon, with a tender and chewy texture, rich in collagen.

Long pan-fried dumplings with a golden crispy bottom, filled with tender and juicy pork.

Thin-skinned, generously filled soup dumplings with piping hot, delicious soup and pork filling. Be careful of the heat when eating.

Xiao long bao with sweet loofah and fresh meat filling, making it more refreshing and juicy.

Steamed dumplings with soft and chewy skin and seasoned pork filling.

Steamed dumplings containing whole or cut shrimp, full of umami.

Vegetarian steamed dumplings, usually containing chopped vegetables, mushrooms, and glass noodles.

Chinese dessert, thin and crispy pancake filled with smooth red bean paste, sprinkled with sesame seeds, sweet and not greasy.

Freshly pan-fried scallion pancake rolled with slices of braised beef shank, scallions, and sweet bean sauce. Crispy pancake, rich beef flavor.

Freshly pan-fried scallion pancake rolled with shredded pork, scallions, and sauce, rich and filling.

Pan-fried scallion pancake rolled with scrambled egg, a simple yet delicious noodle snack.

Classic Chinese pastry, dough mixed with scallions and pan-fried until golden and crispy, savory and delicious.

Dry-pan-fried pancake, with distinct layers, crispy outside and soft inside, with a flour aroma.

Steamed semi-circular white flatbread, often used to wrap meat or dishes.

Fried to a golden crisp on the outside, fluffy and stringy on the inside. Often dipped in condensed milk, a mix of sweet and savory.

Classic Hakka dish, stir-fried pork belly, dried tofu, squid, celery, and scallions, savory and pairs well with rice.

Stir-fried base ingredients like shredded pork, bean sprouts, glass noodles, and chives, topped with a golden pan-fried egg crepe, resembling a hat.

Green beans deep-fried then dry-fried with minced meat, dried shrimp, and preserved vegetables, dry, fragrant, and crisp.

Bitter melon slices stir-fried with salted egg yolk, the savory salted egg balances the bitterness of the melon.

Pan-fried tofu braised with soy sauce, sugar, and vegetables, moderately sweet and savory, tender and flavorful tofu.

Tender tofu and minced meat stewed in a spicy chili bean sauce, numbing and savory, very appetizing.

Crispy fried tofu, usually served with garlic soy sauce or salt and pepper.

Fried tofu coated with a salted egg yolk sauce that's been stir-fried until foamy, with a sandy texture and rich egg yolk aroma.

Famous Hakka dish, cleaned pork intestine stir-fried with plenty of ginger shreds and vinegar, very sour, chewy intestine.

Braised pork intestine stuffed with scallions and deep-fried, crispy outside and tender inside, scallion aroma cuts the greasiness.

Large intestine and duck blood stewed in a spicy broth, served continuously heated, hot and satisfying.

Thick and fluffy pan-fried egg wrapped with crispy shrimp, tender texture with a rich eggy aroma.

Home-style dish, silky eggs stir-fried with tomato chunks, sweet and sour, appetizing.

Classic Taiwanese dish, savory and crispy preserved radish mixed with egg and pan-fried into a round cake.

Pan-fried egg with plenty of chopped scallions, simple yet full of aroma.

Baked egg with basil leaves, the unique aroma of basil perfectly combined with the eggy flavor.

Onions stir-fried until translucent to release sweetness, then mixed with eggs, sweet flavor.

Stir-fried cabbage with crispy sakura shrimp for added umami, crisp and fragrant.

Napa cabbage stir-fried with bacon slices, the aroma of bacon fat permeates the vegetables.

Eggplant deep-fried to retain color, then stir-fried with basil, garlic, and soy sauce, tender and flavorful.

Water shield vegetables with a crisp and slender texture, stir-fried with sweet preserved tree seeds (shuzi).

Fried egg tofu until the skin is slightly wrinkled, while the inside remains tender, becoming more delicious after absorbing the sauce.

Beef slices stir-fried with plenty of scallion segments over high heat, rich scallion aroma, tender meat.

Tender beef slices stir-fried with crisp and slightly bitter gai lan.

Common Taiwanese stir-fry, crisp water spinach with beef slices marinated in satay sauce or soy sauce.

Sour pickled cabbage stir-fried with beef slices, sour and appetizing.

Thinly sliced braised beef shank, with tendon, chewy and flavorful.

Shredded dried tofu stir-fried with shredded beef, savory and pairs well with rice, a classic home-style dish.

Beef slices stir-fried with dried chilies, peanuts, and Sichuan peppercorns, numbing, spicy, and fragrant.

Rice stir-fried with shredded pork, eggs, and scallions over high heat, grains are distinct and full of aroma.

Fried rice with crispy shrimp and eggs, light and delicious.

Beef and egg fried rice, the aroma of beef fat coating the rice.

The restaurant's signature fried rice, usually containing special ingredients and a unique flavor.

Fried rice with diced green peppers and shredded beef, the fresh aroma of green peppers adds flavor to the fried rice.

Western-style fried rice with the sweetness of onions and the saltiness of bacon.

Assorted fried rice with seafood, meat, and various vegetables, generous ingredients.

Rice topped with a thick gravy containing assorted ingredients like meat slices, seafood, and vegetables, moist texture.

Rice topped with a rich gravy of scrambled eggs with beef slices or braised beef sauce, smooth meat and thick sauce.

Korean-style or Taiwanese-improved dish, rice cakes stir-fried with spicy kimchi, with a chewy and soft texture.

Sweet loofah stewed with fresh clams, the broth is sweet and refreshing.

Basil stir-fried clams, a classic Taiwanese stir-fry with a rich aroma.

Fresh oysters stewed with black fermented beans, tofu, and scallions, savory and pairs well with rice.

Battered and deep-fried oysters, sprinkled with salt and pepper and basil, crispy outside and tender inside.

Blanched plump oysters drizzled with rich minced garlic sauce, preserving the original flavor of the seafood.

Whole shrimp deep-fried until crispy, tossed with scallions, garlic, chilies, and salt and pepper, suitable as a snack with drinks.

Fried shrimp balls with canned pineapple slices, drizzled with mayonnaise, sweet and appealing.

Squid cut into flower shapes and stir-fried with dried chilies and peanuts, chewy and spicy.

Squid cooked in a "three cup" sauce of sesame oil, soy sauce, and rice wine, with an enticing aroma.

Crispy fried squid coated with salted egg yolk sauce, savory and crispy.

Deep-fried squid rings, seasoned with salt and pepper, chewy texture.

Fresh perch steamed and drizzled with scallion oil sauce, delicate and tender meat.

Fish simmered with spicy chili bean paste, rich and slightly spicy flavor.

Boneless fish fillet steamed, convenient to eat, light and healthy.

Tender fish fillet topped with crispy fried soybeans (huang dou su), with distinct layers of texture.

Fried fish fillet drizzled with sweet and sour sauce, bright red color, appetizing and pairs well with rice.

Tofu and various seafood stewed in a clay pot, with a rich and delicious broth.

Northern Chinese dish, shredded pork stir-fried with sweet bean sauce, usually served with shredded scallions, savory and sweet.

Blanched thin slices of pork belly, drizzled with garlic soy sauce paste, fatty but not greasy.

Twice-cooked pork belly slices stir-fried again with dried tofu and vegetables, rich aroma.

Home-style stir-fry, shredded dried tofu stir-fried with shredded pork, simply savory.

Deep-fried pork ribs, sprinkled with salt, pepper, scallions, and garlic, savory and crispy.

Marinated pork ribs deep-fried, with a rich garlic aroma.

Classic famous dish, ribs are deep-fried and then coated in a sweet and sour sauce.

Tender yellow chives stir-fried with shredded pork, delicate texture and unique aroma.

Crisp water shield vegetables stir-fried with shredded pork, crisp texture.

Pickled cabbage stir-fried with pork belly slices, sour and appetizing.

Stir-fried water spinach over high heat, crisp texture, rich garlic aroma.

Blanched sweet potato leaves tossed with garlic soy sauce or quickly stir-fried, tender and healthy.

Stir-fried Gai Lan, crisp stems, slightly bitter leaves, unique flavor.

Stir-fried cabbage, retaining the natural sweetness and crispness of the vegetables.

Classic Sichuan dish, diced chicken stir-fried with dried chilies and peanuts, numbing, spicy, and fragrant.

Fried chicken pieces coated in a sweet and sour sauce, loved by adults and children.

Diced chicken stir-fried with sweet bean sauce over high heat, rich sauce aroma.

Iconic Taiwanese dish, cooked in a "three cup" sauce of black sesame oil, soy sauce, and rice wine, with basil for aroma, flavorful chicken.

Vegetarian noodle dish with a light vegetable broth, choice of noodles or rice noodles.

Egg fried rice without meat or scallions, with vegetables as ingredients.

Vegetables stir-fried with Ningbo rice cakes, a chewy vegetarian option.

Vegetables stir-fried with wide rice noodles, refreshing and not greasy.

Vegetables stir-fried with handmade knife-cut noodles, chewy vegetarian noodle dish.

Fresh perch chunks cooked in soup with ginger shreds to remove gaminess, sweet broth, delicate fish meat.

Simple clam clear soup, with only ginger shreds and scallions, full of umami.

Fat oysters cooked in soup, the broth is fresh and delicious, the oysters are tender.

Pork liver cooked after sautéing black sesame oil and ginger slices. The broth has a rich aroma and is suitable for cold weather.

A clear soup made with boneless fish fillets and plenty of ginger shreds, refreshing and warming.

Braised beef soup base with beef chunks, no noodles. For those who want to taste the broth.

A light home-style soup containing green vegetables and tofu cubes.

Clear soup with whisked egg, smooth texture, simple and delicious.

A thick soup with abundant ingredients, sour and spicy flavor, containing wood ear mushrooms, tofu, shredded bamboo shoots, etc.

Rich braised beef soup base only, no beef chunks or noodles. For those who want to taste the broth.

Simple pork liver clear soup, with ginger shreds to remove the gamey smell.

Tomato broth with egg drop, sweet and sour, smooth.

Vegetarian soup stewed with tomatoes, sour and appetizing.

A thick, golden millet porridge, smooth and warm, often eaten with pastries. Can be sweetened to taste.

Steamed White Rice.

Assorted cold appetizers served in the restaurant, such as seaweed, dried tofu, braised eggs, etc.

Cold drinks served in the restaurant, such as winter melon tea or black tea.

Bottled Beer.

Hot pot with a pickled cabbage broth base, served with thinly sliced pork belly. The broth is sour and fragrant, the meat is tender and fatty.

Fried fish head stewed with napa cabbage, tofu, and hot pot ingredients in a satay broth. The broth is rich and delicious, suitable for sharing.