Lao Cheng Mian Dian

A classic Taiwanese staple. Diced pork belly with skin is braised in soy sauce and served over white rice. Savory, oily, and rich, but not greasy.

Restaurant's signature dry noodles, with both special Zha Jiang sauce and rich sesame paste. Complex flavor profile, with the savory minced meat and tofu from Zha Jiang, and the rich sesame flavor.

Dry noodles tossed with a sesame paste base. Rich aroma, smooth texture, a common Taiwanese noodle dish.

Dry noodles with a special sauce (usually minced meat and diced firm tofu). Savory and appetizing.

Noodles tossed with traditional lard and soy sauce. Rich, old-fashioned aroma, simple and pure.

The simplest clear broth with thin noodles, usually garnished with a little scallion or greens. The broth is light and the noodles are thin and smooth.

A common traditional Taiwanese noodle soup. Yellow noodles are blanched (boiled) in water, served with pork bone broth, often with bean sprouts.

Thick, flat rice noodles with a soft, chewy, and smooth texture, served with clear broth.

Soup made with thick rice noodles. The noodles absorb the essence of the broth, with a substantial texture.

Noodle soup with plump wontons (pork-filled dumplings). The soup is delicious, a classic noodle combination.

Noodle soup with savory and crisp pickled mustard greens and shredded lean pork. Unique flavor, appetizing and cuts through richness.

Soup made with pig small intestines. The intestines have a unique tender texture, and the broth is fresh and sweet.

Diaphragm meat soup. The meat is fibrous and chewy with a rich meaty flavor.

Soup made with pork cheek meat. Tender meat with collagen, and a clear, sweet broth.

Refreshing vegetable and tofu soup. Light and healthy flavor.

Clear broth with several fresh meat wontons. The soup is usually garnished with celery or scallions for flavor.

Classic pork meatball soup. The meatballs are chewy and juicy.

Simple egg drop soup. Egg is whisked into boiling broth, creating silky ribbons. Refreshing and smooth.

Layered tofu product. After braising, the pores are filled with broth, making it soft and flavorful.

Cold dish. Sliced preserved egg on soft tofu, usually drizzled with thick soy sauce and bonito flakes. Cold, smooth, and tender.

Blanched seasonal vegetables, drizzled with thick soy sauce or braising liquid. Simple and healthy.

Braised pig intestines, thoroughly cleaned with no gamey smell. Soft, chewy, savory, and fragrant.

Pig oviduct. Curled in appearance. Crispy and unique texture, usually served with ginger slivers and sauce.

Unusually tender and powdery pig liver. Melts in your mouth, not dry, with a rich flavor.

Smoked Shark. Smoked shark meat, tender with a smoky aroma, often served with mustard soy sauce.

Sliced pig tongue. Firm and elastic texture, excellent mouthfeel.

Blanched sliced pork belly. Alternating layers of fat and lean meat. Best enjoyed with a dipping sauce to appreciate the meat's sweetness.

Blanched sliced diaphragm meat. Fibrous texture, a popular "black and white cut" side dish.

Blanched sliced pork cheek meat. Tender meat, suitable for those who dislike fatty meat.

Pork hock from the hind leg. Thick skin and abundant meat, rich in collagen after braising, with a chewy texture.

Shredded braised pig ears. You can taste the crispness of the cartilage and the chewiness of the skin.

Braised pig ears. Rich in collagen, with a soft and chewy texture.

Braised duck egg. The egg white is chewier than chicken eggs, and the yolk has a richer aroma.

Soy product with a firm texture similar to chicken. Savory and flavorful after braising.

Braised kelp. Texture is soft with a slight crisp, rich in oceanic flavor.

Braised firm tofu. Deep brown surface, firm inside, becomes more flavorful with chewing.