Hehuan Dao Xiao Mian Guan

Beef noodles simmered with fresh tomatoes. The broth has a natural sweet and sour taste from the tomatoes, refreshing and not greasy. The beef is stewed until tender, absorbing the essence of the tomato broth.

A classic Taiwanese beef noodle flavor. The broth is simmered for a long time with soy sauce, bean paste, and various Chinese medicinal spices, presenting a dark brown color with a rich, savory, and slightly spicy taste. Served with tender stewed beef chunks and chewy noodles.

Pickled cabbage is added to a rich beef broth. The fermented sourness of the pickled cabbage balances the richness of the beef, making the broth more refreshing and appetizing with layered flavors.

Noodle soup featuring pickled mustard greens and pork belly slices (white meat). The broth is sour, fragrant, and sweet. The pork belly slices are rich in fat and have a smooth texture, making it a uniquely flavored noodle dish.

This is a thick, gravy-like noodle dish, similar to a congee noodle. Toppings usually include sliced meat, seafood, vegetables, and egg drop. The broth is fresh and smooth, with rich ingredients in every bite.

Dry noodles without soup, topped with the restaurant's special signature meat sauce. The meat sauce is usually made from braised minced pork, rich and savory. Mix the sauce with the noodles before eating for full flavor.

A type of dry mixed noodles, served with a rich beef sauce. Unlike regular pork sauce, the beef sauce has a unique aroma of beef fat and meat, suitable for diners who prefer strong flavors.

Beef noodles with a spicy hot pot flavor. The broth is infused with Sichuan peppercorns, chili oil, and various spices, creating a numbing yet not bitter, spicy yet smooth taste with a strong aroma that stimulates the taste buds.