Jiu Wu Niu Rou Mian

This is a luxurious beef noodle soup, featuring beef chunks, tendon, and offal. The broth is rich and the toppings are abundant, allowing you to savor the textures and flavors of different beef parts at once.

A noodle dish combining tender beef and chewy beef tendon, served with a braised broth stewed with bean paste and soy sauce. The flavor is rich and slightly spicy.

Clear and sweet stewed broth served with beef and beef tendon. Lighter than braised versions, allowing the original flavors of the ingredients to shine.

The entire bowl features beef tendon stewed until tender and flavorful, served with a rich braised broth. High in collagen, with a smooth texture.

Noodles featuring honeycomb tripe as the main ingredient. The tripe absorbs the soup, offering a crisp and chewy texture.

Beef noodles with Sichuan peppercorn aroma and spiciness. The broth is fragrant and stimulating, suitable for those who enjoy strong flavors and spicy food.

Noodles are replaced with fine vermicelli (glass noodles), which absorb the spicy broth more effectively and have a smooth texture.

A classic Taiwanese noodle dish. Beef chunks are stewed for a long time, served with a savory and rich braised broth and noodles. It's a signature choice.

The broth is crystal clear, emphasizing the natural sweetness of the beef and the aroma of the stock. The flavor is refreshing and not greasy.

Noodles served with hand-cut noodles that are wider and chewier, along with beef and broth. The thick noodles provide a more filling meal.

Noodles served without soup, mixed with a special sauce and beef. The flavor is concentrated and highly aromatic.

A clear stewed noodle dish containing various beef offal (such as tripe, intestines, etc.). The offal is cleaned to remove any gamey taste, offering a rich texture.

Typically refers to large shrimp wontons served with beef broth noodles. The freshness of seafood blends with the richness of the beef broth.

A combination of large wontons filled with whole shrimp and noodles, usually served with a light broth.

Beef broth and noodles only, without beef chunks. Suitable for customers who want beef broth with noodles but prefer not to eat meat.

Noodles in a hot and sour soup base, with ingredients like tofu, wood ear mushrooms, and egg shreds. The flavor is sour and spicy, whetting the appetite.

Classic Chinese dry noodles topped with a savory sauce made from sweet bean paste, fried tofu, and minced meat.

Dry noodles topped with rich sesame paste, usually served with a little peanut powder or soy paste. Highly aromatic.

Clear broth noodles with savory and crisp pickled mustard greens and pork slices. The savory flavor of the pickled mustard greens infuses the soup, making it light and simple.

Chilled noodles topped with sesame paste and garlic-vinegar sauce, served with shredded cucumber. Suitable for hot weather.

Dumplings served in braised beef broth. The dumpling wrappers absorb the beef broth, creating a unique flavor.

Dumplings served with a clear beef broth. The broth is light and sweet, complementing the flavor of the dumplings.

Dumplings served with hot and sour soup. The thick, sour, and spicy broth is a classic pairing with plump dumplings.

Dumplings served with clear broth or pork bone broth. A warm and filling soup.

Boiled Chinese dumplings with pork and vegetable filling. Chewy wrappers and juicy filling. Usually served with soy sauce, vinegar, or sesame oil.

A mixed soup featuring various selected beef parts. The broth can be chosen as rich braised or refreshing clear stew.

Soup only, without noodles, containing tender stewed beef tendon and beef chunks.

A soup full of beef chunks, without noodles. The best choice for those who want to enjoy just the beef and broth.

A soup featuring beef tripe, which has absorbed the essence of the broth, offering a springy texture.

A soup containing various types of beef offal, with a unique flavor and rich texture.

A soup combining shrimp (usually shrimp wontons) and beef broth, full of fresh flavor.

Large, plump shrimp wontons in a clear broth. The wontons have thin wrappers and fresh fillings, and the broth is light and refreshing.

Egg drop soup made with beef broth, offering more beef aroma than regular egg drop soup.

A soup containing pork meatballs and egg drop swirls. The meatballs are chewy, a common Taiwanese soup.

A thick, gravy-like soup with black vinegar, pepper, shredded bamboo shoots, wood ear mushrooms, and tofu. The flavor is sour and spicy, whetting the appetite.

A clear soup made from stewed white radish. The radish is tender and sweet, and the broth is light and refreshing.

A simple soup with egg drop swirls, often garnished with scallions for flavor.

Clear broth with Hsinchu-style pork meatballs. The meatballs are firm and springy.

Cooked shrimp wontons drizzled with special red oil chili sauce, vinegar, and spices. The flavor is sour, spicy, and slightly numbing, with slippery wontons.

Dumplings replace wontons and are served with red oil sauce. More filling than traditional wontons.

Shrimp dumplings in red oil sauce served with noodles. The noodles absorb the spicy and sour sauce after mixing, making it a suitable main course.

Dumplings served with noodles, drizzled with red oil sauce. Generous portion, spicy flavor.

Sliced beef tendon, braised until tender and chewy, with a savory braising liquid flavor.

Braised honeycomb tripe, tender and chewy, suitable as a side dish.

Sliced braised beef shank, firm yet tender, not dry, with a rich soy sauce flavor.

Cleaned pork large intestines, braised until tender and flavorful. Rich but not greasy.

Fermented tofu dish with a distinctive aroma when raw but rich flavor when eaten. Often prepared in a spicy braised style in beef noodle shops.

Tender cubes of duck blood, usually braised in a spicy broth, with a delicate, jelly-like texture.

Seasonal vegetables blanched and drizzled with braising liquid or soy paste. Crisp and refreshing, providing dietary fiber.