Lao Xiong Beef Noodle Restaurant

A classic Taiwanese noodle dish. Rich braised broth, paired with tender stewed beef chunks and chewy noodles. Savory and slightly spicy, recommended to be eaten with pickled mustard greens.

Beef noodles with a clear and sweet broth, allowing you to taste the original flavor of the beef. Usually made with beef bone broth, the flavor is lighter than braised, not spicy.

Contains only braised beef broth and noodles, without beef chunks. Suitable for customers who want rich broth but do not want to eat meat.

Contains only clear braised beef broth and noodles, without beef chunks. The broth is sweet and smooth.

Noodles featuring beef tendons as the main ingredient. The beef tendons are stewed for a long time, resulting in a tender and chewy texture, rich in collagen, and excellent with braised broth.

Beef tendon noodles in clear broth. The light broth better highlights the collagen and original flavor of the beef tendons.

A double enjoyment of both beef chunks and beef tendons. Half tender lean meat, half chewy beef tendon, paired with a rich braised broth.

Braised beef shank and tendon noodles in clear broth. Rich in texture, refreshing and not greasy.

Served with braised pork knuckle. The pork knuckle has chewy skin and tender meat, rich in collagen, with a rich broth.

Noodles with savory and crispy pickled mustard greens and shredded pork. Refreshing flavor, the unique taste of pickled mustard greens can stimulate appetite.

Noodles without soup, drizzled with special sauce (such as minced meat sauce or lard). Mix well before eating, simple and savory.

Noodles with fresh wontons. The wontons have thin skins and fresh fillings, served with clear broth and noodles, a common Taiwanese noodle dish.

Dry noodles with a sesame paste base. The sauce is rich and fragrant, coating the noodles evenly, with a nutty aroma.

Fresh pork wonton soup, usually sprinkled with chopped celery, fried shallots, and white pepper for flavor.

Clear soup with chewy fish balls. The fish balls have a crisp texture, and the soup is light.

Beef soup with dumplings, no noodles. The dumplings absorb the essence of the beef soup, making them more flavorful.

Pork broth or clear beef broth with dumplings. Similar to beef soup dumplings.

Boiled dumplings, usually filled with pork and vegetables (such as cabbage or chives). Chewy skin and abundant filling, served with soy sauce, vinegar, and sesame oil.

Cooked wontons drizzled with a sauce made of chili oil, vinegar, and soy sauce. Smooth texture, with a sour and spicy appetizing taste.

Fresh seasonal vegetables blanched in boiling water, drizzled with minced meat sauce or soy paste. Crisp and refreshing, suitable as a side dish.

A variety of cold appetizers displayed on shelves, such as dried tofu, seaweed, braised eggs, or kimchi. Usually self-service.