Hai Quan Niu Rou Yang Rou La Mian

Beef chunks that are half tendon and half meat, combined with ramen noodles. Enjoy both tender beef and chewy tendon with a rich and mellow broth.

Ramen featuring braised beef tendons. The beef tendons are soft, chewy, and rich in collagen, paired with a fragrant broth and noodles.

Ramen with honeycomb beef tripe. The tripe absorbs the soup, offering a crisp and chewy texture with a unique flavor.

Classic Taiwanese beef noodle soup. Uses beef chunks stewed to tender perfection, paired with chewy ramen noodles and a rich broth.

Beef broth and noodles only, no beef chunks. Suitable for customers who want to enjoy the fresh broth and noodle texture.

Rich beef broth with generous chunks of beef, no noodles. Suitable for pairing with side dishes or enjoying on its own.

A combination of lamb and ramen noodles. The broth usually has the unique savory aroma of lamb, with tender meat and a distinctive flavor.

Flavorful lamb broth with noodles, no lamb chunks. The broth is sweet and fresh, the noodles are smooth.

Delicious lamb broth with lamb, no noodles. Nourishing and warming, the lamb is tender and fresh.

Restaurant's signature side dish. The porous orchid dried tofu soaks up the rich beef braising liquid, bursting with juice in every bite, tender and juicy.

Braised sliced beef. Firm and flavorful meat, suitable as a side dish.

Braised honeycomb beef tripe. Chewy and crisp texture, infused with flavorful braising liquid and rich aroma.

Braised beef tendon platter. Rich in collagen, with a soft, chewy, and springy texture.

Braised fatty intestines. The large intestines are cleaned thoroughly with no gamey smell, braised until tender and flavorful, rich in fat with a captivating aroma.

Thinly sliced pig's head skin. It has a crispy yet tender texture, with a smoky or braised aroma, a common appetizer for drinks.

Classic Taiwanese cold dish. Tender tofu topped with chopped preserved egg, drizzled with soy sauce paste. Smooth texture, savory and sweet taste.

A cold dish made with shredded green papaya. Crisp texture, sweet and sour, appetite-stimulating, suitable for cutting through richness.

Pickled cucumber. Crisp and refreshing, with garlic flavor and a slightly sweet and sour taste.

Taiwanese pickled cabbage. Usually made with napa cabbage, it has a crisp texture and a sweet and sour, appetite-stimulating flavor.

Braised dried tofu. Firm texture, with a light bean aroma and the savory taste of the braising liquid.

Braised kelp. Moderately soft texture, absorbing the aroma of the braising liquid, rich in minerals.

Eggs cooked in braising liquid. The egg white is chewy and colored, the yolk is creamy and flavorful.

Specially processed duck egg. The egg white is dark, semi-transparent, and jelly-like, the yolk is thick and creamy, with a unique flavor.