Lao Zhang Beef Noodle Restaurant

Classic Taiwanese beef noodle soup, based on a rich braised broth simmered for a long time, served with tender, flavorful beef chunks and chewy noodles. The flavor is savory and slightly spicy, representing a quintessential Taiwanese noodle dish.

Contains only rich braised beef broth and noodles, without beef chunks. Suitable for customers who want to taste the beef broth flavor but don't want to eat meat, or those with smaller appetites.

Noodles served with stir-fried pickled mustard greens and shredded pork. The pickled mustard greens have a unique salty, fresh, and crisp texture, making the broth more refreshing and appetizing, with rich layers of flavor.

Dry-mixed noodles topped with a rich fried sauce made from sweet bean paste, chili bean paste, and minced meat. The sauce and noodles need to be thoroughly mixed before eating. It's savory and rich.

A bowl of pure braised beef broth with stewed beef chunks, without noodles. Perfect for pairing with other dry noodles or side dishes to savor the original flavor of the broth.

A lighter beef broth compared to the braised version, without beef chunks and noodles. The soup is clearer and has a sweet and fresh taste, suitable as a side soup.

Braised hard tofu, with a firm and chewy texture, absorbing the subtle aroma of the braising liquid. It's a classic side dish for noodles.

Tofu product that is deep-fried then braised. Its surface has a net-like appearance, and the interior is porous, allowing it to absorb plenty of braising liquid. It has a juicy and tender texture.

A type of soy product made by rolling and pressing tofu skin into a cylindrical shape and then braising it. It has a firm texture similar to chicken and a savory flavor.

Cold shredded tofu salad, usually seasoned with sesame oil and simple seasonings. It has a soft, tender, and refreshing texture, a common cold appetizer.

Braised kelp. The texture is soft yet crisp, rich in oceanic umami and the savory aroma of the braising liquid.

Eggs slow-cooked in a special braising liquid. The egg white is Q-textured and colored, while the yolk is creamy and flavorful.

Duck egg that has undergone alkaline fermentation. The egg white is a translucent black jelly-like substance, and the yolk is a dark green paste. It has a unique and rich flavor, eaten directly or with sauce.

Meat from the pig's head, rich in collagen. It has a tender and chewy texture, fatty but not greasy, usually sliced and served with soy sauce paste.

Braised peanuts, cooked until tender and soft, melting in the mouth, with the aroma of spices like star anise.

Chilled pickled cucumber, usually seasoned with garlic and vinegar. It has a crisp and juicy texture, with a sweet and sour refreshing taste, very effective at cutting through richness.

Taiwanese-style pickled cabbage. It has a crisp texture and a balanced sweet and sour taste, making it an excellent appetizer to accompany beef noodle soup.

A classic cold dish with diced preserved egg served over silken tofu, usually drizzled with soy sauce paste and sprinkled with bonito flakes and scallions. It has a smooth, cool texture.

Braised honeycomb beef tripe. Its texture is crisp and chewy, and the honeycomb structure absorbs the rich braising liquid, making it full of flavor.

Sliced braised beef shank. The meat has semi-transparent tendon patterns. It has a chewy texture without being dry, and is infused with braising flavor.