Liao Jia Niu Rou Mian

A classic Taiwanese noodle dish. It features a rich braised beef soup base, tender braised beef chunks, and chewy noodles. The soup is savory and slightly spicy, with juicy beef. It's usually served with pickled mustard greens to enhance the flavor.

Beef broth paired with noodles, without beef chunks. Suitable for customers who enjoy the original taste of the broth and the texture of the noodles but do not want to eat meat. The broth coats the noodles, providing full flavor.

Pure braised beef soup with large, tender pieces of beef, without noodles. The soup is rich and hearty, with flavorful, tender beef. It's ideal for those who want to savor the beef and soup alone, and can also be paired with side dishes.

Broth made by simmering beef bones for a long time, without meat or noodles. The soup is clear or slightly milky, full of bone essence, with a sweet and refreshing taste, rich in calcium.

Dry-tossed noodles topped with a special mushroom and minced pork sauce. The minced pork is savory and flavorful, and the mushrooms add umami and texture. Mix well before eating to coat the noodles with the sauce; it's a traditional Taiwanese flavor.

Small dried fish stir-fried with dried bean curd strips, usually seasoned with chili peppers. It has a savory, crispy texture with a chewy bite, making it a classic bar snack or appetizer.

Freshly sliced white or braised dried bean curd, drizzled with thick soy sauce and chopped scallions. It has a firm texture with a subtle bean flavor, offering simple, unpretentious deliciousness.

Braised seaweed, with a tender and crisp texture, and a balanced sweet and savory flavor. Rich in minerals, it's a refreshing common side dish.

Braised peanuts, cooked to a soft and tender texture that melts in your mouth, with the savory aroma of the braising liquid. Perfect with noodles or as a snack.

Taiwanese pickled cabbage, made from fermented cabbage. It has a crisp texture, is sweet and sour, and appetizing, effectively cutting through richness. It's especially suitable to pair with rich beef noodle soup.

Smoked or braised pig's head skin, sliced thinly. It has a chewy and crisp texture, with a unique smoky aroma and collagen.

Shredded pig's ears with cartilage. It offers a rich texture with chewy skin and crunchy cartilage, and a strong smoky flavor.

Cleaned and long-braised beef intestine. It has a tender yet chewy texture, fully absorbing the essence of the braising liquid, becoming more flavorful with each chew.

Braised beef tripe (honeycomb tripe). It has a chewy and springy texture, and the honeycomb structure absorbs plenty of braising liquid, resulting in a delicious flavor.

Long-simmered beef tendon, appearing semi-transparent. It has a soft, slippery, and gelatinous texture that melts in your mouth with a rich flavor.