Jia Wei Pai Gu Mian

Crispy fried pork rib with noodles, in a rich and savory broth. The pork rib is marinated, coated, and deep-fried, crispy on the outside and tender on the inside. It is usually served separately or placed on top of the noodles to maintain crispiness.

Noodles with savory and crispy pickled mustard greens and shredded pork. The unique sour and salty flavor of pickled mustard greens enhances the umami of the broth, offering a rich texture.

Noodle soup or dry noodles with fresh meat wontons. The wonton wrappers are thin and the filling is fresh. Served with noodles, it is refreshing and satisfying.

Dry noodles topped with special fermented bean paste and minced pork sauce (Zha Jiang). The sauce is rich and savory, with the unique flavor of fermented bean paste. Stir well before eating.

Simple and unadorned clear noodle soup, usually with a sprinkle of chopped scallions or greens. The broth is light and sweet, one of the most classic Taiwanese noodle dishes.

Refreshing broth with fresh meat wontons. The wontons are tender and delicious, and the broth is light, suitable as a soup to accompany dry noodles.

Egg drop soup made by whisking egg into hot broth. Smooth texture, light and simple flavor, a common soup to accompany meals.

Crispy fried pork rib, a la carte. The pork rib is marinated, coated, and deep-fried. The skin is golden and crispy, and the meat is firm and juicy.