Han Ji Lao Hu Mian Shi Guan Jinhua Dian

A clear broth made by simmering beef bones and beef for a long time. The broth is sweet and refreshing, without soy sauce or chili oil. It contains tender chunks of braised beef, suitable for those who don't eat spicy food or want to taste the original beef flavor.

Classic Taiwanese noodle dish. The clear broth is savory and delicious, paired with beef braised until tender. Customers can choose between regular noodles or glass noodles (mung bean vermicelli) according to their preference.

Restaurant's signature dish. A rich spicy broth simmered with Sichuan peppercorns, chilies, and various Chinese medicinal herbs, with abundant ingredients like meat slices, duck blood, tofu, and bean sprouts. The flavor is numbing, spicy, and fragrant, usually served with noodles.

A soup combining the unique savory flavor of pickled mustard greens with the sweet and oceanic taste of dried scallops. The broth is light and refreshing, with a slightly sour and crisp texture.

Noodle dish with a base of pickled mustard greens and dried scallop broth. The light and fresh broth is paired with noodles or glass noodles, suitable for diners with a lighter palate.

Creative flavored noodles. The spicy broth contains pork slices and stinky tofu, served with chewy instant noodles (ramen). The stinky tofu absorbs the spicy broth, offering a unique and intense flavor.

Single serving of steamed chicken soup. Made with high-quality chicken simmered in water for a long time. The soup is golden and clear, retaining the essence of the chicken, with a rich and delicious flavor.

Assorted Taiwanese traditional cold appetizers, such as cucumber salad, shredded seaweed, or dried tofu. Refreshing and appetizing, perfect to pair with noodles.

Famous Taiwanese spicy snack. Tender duck blood and fermented stinky tofu are braised in a spicy broth, full of Sichuan peppercorn aroma and spicy flavor.

Traditional Chinese noodle dish. Dough mixed with scallions is rolled flat and pan-fried until golden brown and crispy. Crispy on the outside, with a fragrant noodle and scallion aroma on the inside.

Braised Pork Large Intestine. Undergoes meticulous cleaning and long braising to remove any gaminess while retaining a chewy texture, with flavorful and savory braising liquid.

Braised Beef Honeycomb Tripe. Crisp and chewy texture, with the honeycomb structure absorbing the rich braising liquid.

Braised beef tendon. Rich in collagen, braised until semi-translucent, with a soft, chewy, and smooth texture, and a rich beef aroma.

Braised beef tendon. A cut that is half meat and half tendon, sliced after braising. The meat is firm but not dry, and the tendon part is soft and chewy.

Braised King Oyster Mushrooms. King oyster mushrooms are thick, juicy, and have a texture similar to abalone, with enhanced flavor after braising.

Braised dried tofu. Dense bean product with a dark, braised exterior and a soft interior, a classic side dish.

Braised knotted seaweed. Algae rich in oceanic flavor, with a crisp and tender texture, savory and palatable after absorbing the braising liquid.

Braised bean curd sheets. Layered bean products that are tender and easily absorb the braising liquid, juicy with every bite.

Canned signature spicy sauce. A blend of various chilies and spices, perfect for making spicy hot pot base at home or as a sauce for noodles and dipping.

Boiled dumplings. The filling uses ground pork with yellow chives, whose unique aroma perfectly blends with the savory flavor of the pork, resulting in a tender and fresh taste.

Boiled dumplings. The filling is a mix of ground pork and chopped bok choy. The vegetables are crisp, and the overall flavor is refreshing and not greasy.

Boiled pork and chives dumplings drizzled with a special red oil chili sauce. The red oil is fragrant, numbing, and slightly spicy, adding rich layers to the delicious dumplings, a Sichuan-style preparation.

Boiled green cabbage and pork dumplings served with a special red oil chili sauce. The sweetness of the vegetables contrasts with the spiciness of the chili sauce, creating a rich texture.

Noodles made with green noodles mixed with green algae, tossed with pickled mustard greens (preserved mustard greens) and dried scallop sauce. The noodles are chewy, with a fresh and fragrant flavor, and the slight sourness and crispness of the pickled mustard greens.

A special dry-mixed noodle dish originating from Yibin, Sichuan. Based on spicy chili oil (burning oil), it's topped with peanut powder, chopped scallions, and preserved vegetables. The flavor is numbing, spicy, and dry, rich in aroma with heavy oil and no water.

Sichuan-style Zha Jiang Mian (noodles with fried sauce). The minced meat sauce typically blends sweet bean paste and broad bean paste, with a savory, slightly spicy flavor. It's eaten after being evenly mixed with noodles, offering a rich taste.