Lao Song Ji Zhen Shan Mei Niu Rou Mian

Dark brown broth simmered with bean paste and spices, rich, savory, and slightly spicy. Served with tender braised beef chunks and noodles, a classic Taiwanese noodle dish.

Braised beef noodle soup with both beef chunks and tender, chewy beef tendon. Allows you to enjoy the tenderness of the meat and the collagen of the tendon at the same time.

Braised noodle soup focused on beef tendon. The tendon, stewed for a long time, is tender and chewy, absorbing the rich braised broth.

A variation of braised beef noodle soup, usually referring to specific cuts or combinations of meat. Retains the classic braised flavor and beef texture.

Braised beef soup with noodles only, no beef chunks. For those who want the rich broth and noodles but not the meat.

Clear broth made from beef bones and spices, with a golden hue. Emphasizes the natural sweetness of the beef, lighter and less oily than braised.

Beef noodle soup with clear stewed broth, served with beef chunks and tendon. The refreshing broth enhances the collagen from the tendon and the freshness of the beef.

A variation of clear stewed beef noodle soup, featuring a specific combination of beef parts. The broth is sweet and clear, and the meat is fresh and flavorful.

Clear stewed beef broth with noodles only, no meat chunks. The broth is fragrant and sweet, suitable for those with a lighter palate.

Noodle soup featuring pickled mustard greens (xue cai) and tofu skin (bai ye). The broth is fresh and has the unique aroma and crisp texture of pickled mustard greens.

Noodles with a thickened soup base, typically containing meat slices, wood ear mushrooms, eggs, and vegetables. Smooth and rich texture, similar to hot and sour soup but not sour or spicy.

Noodles without soup, tossed with beef broth, beef chunks, and chili oil. The noodles are chewy, and each bite is full of rich beef aroma and spicy flavor. Mix well before eating.

Classic Chinese dry noodles topped with a dark brown sauce made from minced pork, dried tofu, and sweet bean paste. Savory and rich, enhanced by shredded cucumber for a refreshing taste.

Dry mixed noodles originating from Sichuan cuisine, with a sauce that blends sour, sweet, numbing, spicy, savory, and fresh flavors, creating a complex and unique taste profile.

Simple beef soup with beef chunks, no noodles. Choose between rich braised or clear stewed broth.

Beef soup base with silky duck blood added. The broth absorbs the freshness of the duck blood, creating a rich texture.

Thickened soup with a sour and spicy flavor. Ingredients typically include tofu, wood ear mushrooms, shredded bamboo shoots, carrots, and egg ribbons. Appetizing and warming.

Homestyle clear soup with whisked egg dropped into boiling broth to form silky egg ribbons. Often includes scallions or vegetables. Light flavor.

Braised beef tendon slices, served cold. Chewy and springy texture, usually drizzled with soy paste and topped with scallions.

Braised honeycomb beef tripe slices. Crispy, tender, and springy texture with rich braising aroma. Suitable as an appetizer or side dish.

Braised beef shank slices, with firm texture and translucent tendon. Not dry, rich in beef flavor.

Fresh seasonal vegetables quickly blanched in boiling water to retain crispness and nutrients. Usually topped with minced meat sauce or soy paste.