Kunyang Niurou Mian

A rich braised broth made with a base of fermented bean paste and soy sauce, paired with tender stewed beef chunks. The flavor is savory, slightly spicy, and aromatic. It's a classic Taiwanese beef noodle flavor.

The restaurant's signature beef noodle soup, usually containing various parts like tendon, tripe, and beef. The broth is rich and thick with complex layers of flavor, allowing you to taste the deliciousness of different meat textures at once.

A clear broth made by simmering beef bones for a long time. No spicy bean paste is added, highlighting the original sweet flavor of the beef. The broth is light and not greasy, and the beef is tender, suitable for those who prefer milder flavors.

Stir-fried pickled mustard greens and shredded pork are added to the noodle soup. The pickled mustard greens have a unique salty-sour taste and a crisp texture. Paired with a refreshing broth, it's appetizing and cuts through richness.

A dry noodle dish without soup, topped with aromatic braised minced pork sauce. Stir well before eating to allow the noodles to absorb the savory sauce. It's a simple yet delicious traditional noodle dish.

Tender and chewy pork meatballs are added to a refreshing broth. Usually sprinkled with celery seeds and white pepper for flavor, it's a common Taiwanese soup.