Jiang Ji Jia Xiang Mian

A luxurious beef noodle soup including beef shank, tendon, and tripe. Rich broth, generous ingredients, enjoy three textures at once.

Served with tender beef tendon and beef chunks simmered to perfection. Rich in texture, with the tenderness of beef and the chewiness of tendon.

Classic Taiwanese braised flavor, the broth is simmered with soy sauce and bean paste as a base, rich in aroma, and the beef is tender.

Fresh tomatoes are added to the beef broth and simmered. The broth has a natural sweet and sour taste, refreshing and appetizing.

Clear broth, emphasizing the original sweet flavor of the beef. Lighter than braised beef noodles, suitable for those who prefer the original taste.

A special noodle dish combining the rich aroma of curry with beef broth. Unique flavor, full of spices.

Sichuan-style spicy beef noodle soup. The broth is full of the numbing and spicy flavor of Sichuan peppercorns and chili peppers, a top choice for heavy flavor lovers.

Ingredients are stir-fried over high heat before adding broth to cook the noodles. The broth has a unique wok hei and charred aroma. Abundant ingredients.

Uses a variety of seafood ingredients, stir-fried to create a wok hei aroma. The broth is fresh and full of seafood flavor.

Traditional home-style Lu Zi noodles. The gravy is thick, with abundant ingredients, and it's smooth and delicious when mixed with noodles.

Limited special dish. Oxtail braised in a tomato-based sauce until flavorful, rich in collagen, with a sweet and sour, rich flavor. Served with a bowl of beef bone broth.

Beef broth is reduced to a concentrated sauce and mixed with noodles. The flavor is richer than noodle soup. Served with a bowl of beef bone broth.

Beef noodles stir-fried with chili oil, spicy and appetizing. Served with a bowl of beef bone broth.

Seasonal special dry noodles, flavored with abundant cilantro, with a unique aroma. Served with a bowl of beef bone broth.

Traditional Northern flavor, made with fried sauce of dried tofu and minced meat. Salty and rich, excellent flavor when mixed with noodles.

Based on a rich sesame paste, mixed with noodles. The aroma is rich, and the texture is smooth and thick.

Noodles mixed with satay sauce, with a unique aroma of dried flatfish and dried shrimp. Salty, fresh, and slightly spicy.

Sichuan-style dry mixed noodles, characterized by the numbing sensation of Sichuan peppercorns and the spiciness of chili peppers, with peanuts sprinkled on top for texture and aroma.

Combines hot and sour soup with noodles. The broth has a moderate level of sourness and spiciness, with abundant ingredients (such as wood ear mushrooms, tofu, and shredded bamboo shoots).

Spareribs coated with special steaming flour and then steamed. The meat is tender, with the aroma of rice flour and absorbed meat juices. Usually served over sweet potato or taro.

Cleaned large intestines coated with flour and steamed. The texture is soft and chewy, with a rich aroma of fat without being greasy.

Dumplings with fillings of pork, shrimp, and two other fresh ingredients. Thin skin, generous filling, and delicious taste.

Traditional Chinese flatbread, pan-fried to a golden crisp on the outside, with distinct layers inside and a rich scallion aroma.

Slow-simmered beef bone broth, with a pure and rich flavor, warming and comforting.

Classic Chinese thick soup, with a sour and spicy appetizing flavor, containing abundant ingredients like tofu, wood ear mushrooms, and egg drop.

Herbal tea from South Africa, caffeine-free, with a mild and sweet taste.

Traditional roselle drink, simmered from dried plums. Sweet and sour, quenches thirst, and aids digestion.

Various braised side dishes, such as dried tofu, seaweed, braised eggs, or meat platters. Prices vary by plate or type.