Lin Ji Niu Rou Mian

A classic Taiwanese noodle dish, featuring tender braised beef shank as the main ingredient. The broth is typically a rich and savory braised flavor, with hints of fermented bean paste and spices, served with bok choy and scallions.

A noodle dish that includes both beef and beef tendon. You can taste the tenderness of the beef and the rich collagen from the stewed tendon, offering a complex texture and rich broth.

Noodle soup featuring beef tendon. The beef tendon is stewed for a long time until tender and slippery, full of collagen, and pairs excellently with the braised broth.

Noodles in a rich broth made from stewed beef, but without the beef chunks. Suitable for customers who enjoy the braised broth flavor but prefer not to eat meat. Smooth and savory.

Noodles with fresh meat wontons. The wontons have thin wrappers and fresh fillings, paired with a refreshing or savory broth and noodles for a rich and satisfying meal.

A classic Taiwanese dry-mixed noodles. The noodles are tossed in a rich and fragrant sesame paste, often with peanut aroma, resulting in a thick, smooth texture and abundant fragrance.

Extra wontons ordered separately, can be added to noodle soups for a larger portion. The filling is seasoned minced pork with thin, tender wrappers.

A poached egg, usually cooked to a soft boil with a rich, smooth yolk, perfect for pairing with noodle soups.

Assorted traditional Taiwanese side dishes. A wide variety, commonly including braised dried tofu, seaweed, braised eggs, or cold salads, they are the perfect accompaniment to noodle dishes.

A soup dish featuring fresh meat wontons. The broth is light and delicious, sprinkled with celery seeds or chopped scallions for flavor. The wontons are smooth and tender.

A simple and light soup with a poached egg and a few vegetables. The broth is clear, suitable for customers who want a hot soup.