Guang Fu Niu Rou Mian · Da An MRT Station

This is a classic Taiwanese noodle dish, featuring both tender stewed beef chunks and chewy beef tendons. The broth is usually braised, rich, and mellow. Sour cabbage can be added to taste.

Same as the beef shank and tendon noodles, but with delicate vermicelli (mung bean noodles) instead of wheat noodles. Vermicelli easily absorbs the essence of the soup and has a smooth texture.

Traditional braised beef noodles, using beef shank with tendon stewed until tender and flavorful. The broth is rich and aromatic, and the noodles absorb the soup. This is the restaurant's signature dish.

Classic beef soup with vermicelli. The transparent and slippery vermicelli perfectly carries the savory flavor of the broth and the freshness of the beef.

A dry noodle dish without soup, tossed with special beef sauce and topped with beef chunks. The flavor is more concentrated and savory than the soup version, suitable for those who prefer strong flavors.

Clear soup noodles with fresh meat wontons. The soup is light, and the wontons have thin skins and fresh fillings. It's a simple and smooth noodle dish.

Clear soup with vermicelli and wontons. Vermicelli is lower in calories and smooth in texture, suitable for those who prefer a lighter meal.

Noodles topped with stir-fried preserved mustard greens and shredded pork. The preserved mustard greens have a unique savory flavor and crisp texture, making the soup more delicious.

Preserved mustard greens and shredded pork noodles with vermicelli instead of wheat noodles. The refreshing vermicelli pairs very well with the rich flavor of preserved mustard greens and shredded pork.

Classic Chinese dry noodles topped with Zha Jiang sauce made from minced meat, fermented bean paste, and sweet bean paste. The flavor is a savory and sweet blend with a rich aroma. Please mix thoroughly before eating.

Dry noodles with a sesame paste base. The sauce is thick, full of nutty aroma, and smooth in texture. Usually served with a little shredded cucumber or chopped scallions to cut through the richness.

Braised beef broth with noodles, but no beef chunks. Suitable for those who want to taste the beef soup flavor without eating meat, or for those on a budget.

Pure beef broth with vermicelli, no beef chunks. The vermicelli soaks up the broth, delivering rich beef flavor in every bite.

Dumplings served in braised beef soup. The dumpling wrappers absorb the beef broth, making them more flavorful than regular dumplings.

Classic boiled dumplings, filled with pork and cabbage. The cabbage provides a crisp texture and natural sweetness. Served with soy sauce or vinegar.

Thin-skinned wontons are cooked and then tossed with special chili oil, vinegar, and spices. They are slippery, sour, spicy, and invigorating, making for a very appetizing snack.

A bowl full of braised beef soup with tender stewed beef chunks, no noodles. Suitable for pairing with other dry noodles or dumplings, or as a low-carb meal.

Simple clear soup with fresh meat wontons. The broth is usually flavored with celery, chopped scallions, and white pepper.

Clear soup made with chewy and firm pork meatballs. A common and popular soup in Taiwan.

A home-style soup where beaten egg is swirled into boiling broth to create silky ribbons. The flavor is light and mild.

Seasonal vegetables (like sweet potato leaves, water spinach, etc.) are blanched in boiling water, drained, and then drizzled with soy paste or braising sauce. The best side dish to supplement fiber.

Various traditional Taiwanese cold appetizers, usually displayed on a rack for self-service. Common varieties include seaweed, dried tofu, braised eggs, preserved egg with tofu, etc.

Assorted bottled or canned cold drinks, such as teas, sodas, etc.