Hou Bi Niu Beef Noodle Restaurant

Classic Taiwanese noodle dish with a rich, braised soup base stewed with soy sauce and spices, served with tender, flavorful beef chunks and noodles. The taste is savory and slightly spicy, steaming hot.

A refreshing noodle soup with crisp pickled mustard greens and stir-fried shredded pork. The pickled mustard greens have a unique salty and sour taste that enhances the soup's umami, offering a rich texture.

A thick, starchy soup base with the sourness of vinegar and the spiciness of white pepper. Ingredients usually include tofu, wood ear mushrooms, and shredded bamboo shoots. The flavor is refreshingly sour and appetizing.

A type of dry-mixed noodles topped with a rich sauce made from minced meat, dried tofu, and sweet bean paste or broad bean paste. Mix well before eating; it's savory and rich.

Braised beef soup without noodles. The broth is rich, and the beef chunks are tender and juicy. Suitable for customers who want soup or to pair with other main dishes.

A light pork bone broth base with chewy pork meatballs (Gong Wan). Usually sprinkled with celery seeds and white pepper for flavor.

A classic Taiwanese soup with a thick broth, sour with a hint of spice. Contains shredded tofu, wood ear mushrooms, carrots, shredded bamboo shoots, and egg drop.

Handmade dumplings with chewy wrappers, usually filled with a mixture of pork and vegetables. Best enjoyed with soy sauce or vinegar.

Dumplings served in rich braised beef soup. The dumplings absorb the soup, giving them a unique flavor. Typically served with 8 dumplings.

Dumplings served in hot and sour soup. The thick, sour, and spicy soup coats the plump dumplings, creating rich layers of flavor. Typically served with 8 dumplings.

Braised small, firm tofu pieces. The texture is dense and chewy, with a light soy aroma and the saltiness of the braising liquid.

Braised kelp, with a texture that is soft yet slightly crisp. Rich in oceanic flavor, it's a common and classic braised side dish.

Eggs simmered for a long time in braising liquid. The egg white is dark brown, chewy, and the yolk is dense and flavorful.

Tofu that has been deep-fried and then braised. The skin is porous and absorbs the braising liquid, while the inside is soft, with juice overflowing when bitten.

A soy product made by rolling tofu skin into a cylindrical shape and then braising it. The texture is layered and more resilient than regular tofu.

Specially marinated duck egg. The egg white is jelly-like, semi-transparent, and dark brown, while the yolk is rich and paste-like. It has a unique flavor.

Large pieces of braised dried tofu, sliced for serving. The texture is slightly softer than small dried tofu, with a rich soy flavor, suitable for pairing with scallions and soy paste.

A type of porous fried dried tofu that is very flavorful after braising. It absorbs the braising liquid like a sponge, is soft, and juicy.

Cold cucumber salad, usually marinated with vinegar, garlic, and chili. Crisp and refreshing, it serves as a good appetizer or palate cleanser.

Braised pig's ears, thinly sliced. Contains white cartilage, with a crisp and springy texture, and a smoky or braised aroma.

Braised pig's head skin, rich in collagen. Chewy and springy texture, rich in fat, a great companion for drinks or noodles.

Classic cold dish with a whole soft tofu topped with chopped preserved eggs, drizzled with soy paste, and sprinkled with bonito flakes and scallions. Smooth and cool texture.

Sliced braised beef, usually using beef shank. The meat has marbling, is well-braised, tender, and not dry.

Braised beef tripe, cut into strips. The honeycomb-like structure absorbs the braising liquid, giving it a chewy and springy texture that becomes more fragrant with chewing.