Jiangsu Lao Zhao Dao Qie Mian

A classic Taiwanese noodle dish featuring a rich, braised beef broth with tender braised beef chunks and noodles. It is savory and slightly spicy, usually garnished with chopped scallions. The broth is thick and the beef is flavorful.

Dry noodles mixed with a rich Zha Jiang sauce made from minced meat, dried tofu, and fermented bean paste. It is savory with a hint of sweetness and full of aroma. The sauce needs to be mixed thoroughly with the noodles before eating.

Noodles served with braised pork knuckle. The pork knuckle is stewed for a long time, with a deep brown skin, a chewy and gelatinous texture, tender meat, and a savory braising liquid broth.

A la carte braised pork knuckle, stewed for a long time until flavorful. The skin is soft, chewy, and full of collagen. It is savory with a hint of sweetness, suitable as a side dish.

Noodle soup based on a braised beef broth, without beef chunks. The broth is rich and delicious, absorbing the essence of the beef. It has a smooth texture and is economical.

Noodles served with beef tendon stewed until tender and translucent. The beef tendon is tender and slippery with a chewy texture, absorbing the essence of the beef broth and rich in collagen.