Gao Jia Liang Mian

Taiwanese cold noodles, using yellow oil noodles, drizzled with rich sesame paste, garlic paste, vinegar, and soy sauce, served with refreshing shredded cucumber. Chewy texture, savory flavor with a hint of garlic. Usually mixed well before eating, suitable for hot weather.

Dry noodles drizzled with special braised minced pork sauce. The minced pork is savory and flavorful, evenly coating the noodles. Please stir well before eating.

Hot dry noodles drizzled with rich sesame paste. The aroma of sesame fills the air, and the texture is smooth. Stir well to coat every strand of noodle with the sauce.

Dry noodles drizzled with both sesame paste and minced pork sauce. Combines the rich aroma of sesame with the savory texture of minced pork. Rich in layers, suitable for those who prefer strong flavors.

Noodles with braised minced pork sauce. The broth is savory and oily from the minced pork, and the noodles absorb the soup. Warm and smooth.

Meat Geng (meat chunks coated in flour and cooked) served with a thickened, starchy soup. The broth usually has a bonito or satay flavor, and a smooth texture. It's very filling with noodles.

Crispy rehydrated squid with thickened Geng soup and noodles. The squid is crisp and chewy, and the soup is sweet and rich.

A double delight of meat geng and squid. Thick Geng soup noodles, satisfying your craving for both meat and seafood at once.

Thickened Geng soup noodles with chewy meatballs. Rich and smooth texture, meatballs are fresh and juicy.

Noodles with clear broth, served with pork meatballs. The broth is not thickened, presenting the original flavor of the ingredients.

Meat geng chunks with clear, non-thickened broth and noodles. Suitable for those who prefer a light taste but want meat geng chunks.

Crisp and chewy squid with clear broth noodles. The broth is clear, allowing you to taste the freshness of the squid.

Clear soup noodles with meat geng and squid. The broth is light and not greasy, with generous ingredients.

Noodles with miso soup base. Has the aroma and sweetness of fermented soybeans, with a unique and warm flavor.

Signature mixed soup, based on miso soup, with meatballs and soft egg drop. Rich in flavor, savory and dense. A classic choice to pair with cold noodles.

Miso soup with pork meatballs. The sweetness of miso and the meatiness of the meatballs are perfectly combined.

Miso soup with smooth egg drop. Smooth texture, mild flavor.

Classic Japanese-style soup, made with miso paste. The taste is savory and mellow, usually with tofu and scallions.

Clear broth with whisked egg to make egg drop. Simple and refreshing, with a smooth texture.

Clear soup with chewy pork meatballs. The broth has a celery and white pepper aroma.

Clear broth with both meatballs and egg drop. Combines the elasticity of meatballs with the smoothness of egg drop.

Traditional Taiwanese thick soup, containing flour-coated meat chunks. The soup is thickened and starchy, usually flavored with black vinegar and cilantro.

Thickened Geng soup mainly with rehydrated squid. The squid is crisp and chewy, and the soup is fresh and delicious.

Geng soup containing both meat geng and squid. Generous ingredients, multi-layered texture.

Shredded cucumber drizzled with special sesame paste. Crispy and refreshing, with a rich sesame aroma.

Crushed or diced cucumber, pickled with garlic and vinegar. Sweet and sour, appetizing, with a crisp texture.

Fresh bean sprouts blanched in boiling water, drizzled with sauce. A simple and refreshing vegetable side dish.

Blanched rehydrated squid, with a crisp and chewy texture. Usually served with shredded ginger and soy paste.

Fried tofu stewed in braising liquid. The skin is chewy, and the inside is full of broth.

Eggs stewed in braising liquid for a long time. The egg white is chewy, the yolk is creamy, and it has the aroma of the braising liquid.