He Jia Da Wan Gong Liang Mian Cheng Gong Dian

A classic Taiwanese cold noodle dish, using oil noodles drizzled with special sesame paste, served with shredded cucumber. Refreshing and rich in aroma, suitable for hot weather.

Noodles made with green algae, presenting a light green color. Paired with cold noodle sauce, it has a fresh flavor and is health-conscious.

On the basis of our signature cold noodles, tender shredded boiled chicken breast is added. This increases protein and textural layers, making it a refreshing and satisfying meal.

Cold noodles with Thai flavors, the sauce is sour and spicy, stimulating the appetite. It has the sourness of lemon and the spiciness of chili, with a unique flavor.

Cold noodles with Korean kimchi. The sour, spicy, and crisp kimchi combines with the cold noodle sauce for a rich and slightly spicy flavor.

Shredded chicken cold noodles with yuzu aroma and lemon sourness. Rich in fruit aroma, extremely refreshing, perfect for summer.

Simple dry mixed noodles, usually seasoned with lard, soy sauce, or black vinegar. Chewy texture, with a traditional and simple flavor.

Dry noodles mixed with rich sesame paste. The thick sauce coats the noodles, with every bite full of sesame and nutty aroma.

Dry noodles topped with braised minced pork. The minced pork is savory and oily; when mixed, the noodles are smooth and flavorful, a common Taiwanese noodle dish.

White rice topped with braised minced pork sauce (rou zao). Moderately savory and sweet, rich in oil, very appetizing.

A light soup containing seaweed (algae). The broth is usually made from pork bone or vegetable stock, simple and refreshing.

Egg soup. Egg drop soup is made by whisking eggs into the broth to form wisps; egg pouch soup contains a whole poached egg, either half-boiled or fully cooked.

Clear soup with meatballs. Meatballs are chewy pork balls, while fish balls are made from fish paste and are fresh and delicious.

A soup combining seaweed and egg drop. It has the freshness of seaweed and the smoothness of eggs.

Soup with seaweed and meatballs (pork balls).

A rich soup containing meatballs and egg drop.

A rich mixed soup containing seaweed, meatballs, and a poached egg.

Japanese miso flavored soup base, usually with a hint of sweetness and saltiness, containing diced tofu and chopped scallions.

Miso soup with added seaweed, enhancing the oceanic flavor.

Miso soup with egg drop, smooth and mellow texture.

Miso soup with chewy meatballs.

Miso soup base, containing seaweed and a whole egg pouch.

Miso soup base, containing seaweed and meatballs.

Miso soup base, containing meatballs and egg pouch.

Deluxe mixed soup with a miso base, enjoying seaweed, meatballs, and egg pouch all at once.

Noodles with a clear seaweed soup base. The broth is light and refreshing, suitable for those who prefer simple flavors.

Noodle soup with egg, choice of egg drop (scrambled egg) or egg pouch (poached egg).

Noodle soup with meatballs, choice of pork meatballs or fish balls.

Noodles with seaweed and egg drop. Can be substituted with glass noodles (wide mung bean noodles).

Noodles with seaweed and meatballs. Can be substituted with glass noodles.

Noodles with meatballs and egg drop. Can be substituted with glass noodles.

The most richly garnished noodle soup, including seaweed, meatballs, and egg pouch.

Noodles with a miso soup base. Rich miso aroma paired with noodles.

Miso noodle soup with smooth egg drop.

Miso noodle soup with fresh seaweed.

Miso noodle soup with chewy meatballs.

Miso noodle soup with seaweed and egg pouch.

Miso noodle soup with seaweed and meatballs.

Miso noodle soup with meatballs and egg pouch.

A deluxe mixed version of miso noodle soup, satisfying seaweed, meatballs, and egg pouch all at once.

A common Taiwanese noodle soup, with ingredients of savory and crispy pickled mustard greens and shredded pork. The broth is light and fresh.

Japanese-style miso ramen, with tender slices of chashu pork.

Korean kimchi flavored pork noodles. The soup is sour and spicy, stimulating the appetite. Can be substituted with glass noodles.

Rich curry sauce with chicken chunks and vegetables, poured over white rice. Can also be served with noodles.

Pot noodles are usually cooked individually in small pots, containing ingredients like shrimp and clams. You can choose fried yi mein noodles, which have a unique flavor after absorbing the soup.

Congee simmered in broth, with added fish slices and other seafood. Sweet and warming.

The restaurant offers a variety of cold or braised side dishes, such as dried tofu, kelp, braised eggs, etc. Choices may vary based on availability.

Fresh seasonal vegetables blanched and topped with soy sauce or braising liquid. Simple and healthy.

A drink made from ground soybeans, with a rich soy aroma and smooth texture. A common beverage to accompany meals in Taiwan.

Traditional winter melon tea with added lemon juice. The sweetness of the winter melon tea is balanced by the sourness of the lemon, making it refreshing and thirst-quenching.