Liu Shandong Xiao Chi Dian

A clear broth base simmered for a long time with beef bones, transparent and light in color, with a fresh and sweet flavor. Served with tender stewed Taiwanese yellow beef chunks and thick noodles. It preserves the original umami of the beef and is not greasy.

A rich broth simmered with soy sauce, fermented bean paste, and various Chinese medicinal herbs. It has a deep red color and a savory, slightly spicy flavor. The beef chunks are fully infused with the soup, flavorful and hearty. This is a classic Taiwanese beef noodle flavor.

Noodles topped with a piece of freshly fried bone-in pork chop. The chop has a golden crispy skin and firm meat. After soaking in the broth, the skin absorbs the essence of the soup, offering a unique moist texture.

Dry mixed noodles dish. The noodles are topped with a savory sauce made from stir-fried ground pork, diced dried tofu, and fermented bean paste. After mixing, the sauce is rich and fragrant, with a salty-sweet flavor, and every bite is full of the aroma of bean paste.

Contains only rich beef broth and noodles, without beef chunks. Suitable for diners on a budget or those who only want to savor the delicious broth and chewy noodles. The broth still retains the aroma of beef fat.

Noodles served with stir-fried pickled mustard greens and shredded pork. The pickled mustard greens are salty and crisp, enhancing the umami of the broth, while the shredded pork is tender. The overall flavor is refreshing and appetizing.

A la carte clear-stewed beef chunks, without noodles. The meat is tender and juicy, allowing you to savor the original flavor of the beef. It's suitable as a side dish or appetizer.

A la carte braised beef chunks, without noodles. The beef is stewed until flavorful, rich in soy sauce and spice aromas, with a tender texture.

A la carte Taiwanese fried pork chop. Marinated pork chop coated in batter and deep-fried. The skin is crispy, seasoned with pepper powder for flavor. It's a classic Taiwanese side dish.

A type of fried tofu product, processed with cuts and then braised. It has many internal pores that absorb the braising liquid, bursting with juice when bitten, with an elastic texture.

Cold tossed shredded dried tofu. It has a delicate and tender texture, usually seasoned with simple sesame oil or salt, refreshing and palate-cleansing.

Braised dried tofu. It has a firm and chewy texture, with a light bean aroma and the savory flavor of the braising liquid.

Braised knotted or sliced seaweed. It has a moderate texture, with the freshness of the sea and the aroma of the braising liquid, rich in minerals.

Boiled peanuts. They have a dense and soft texture, with a light salty taste and the natural sweetness of peanuts. It's a very popular traditional snack.

Taiwanese-style pickled cabbage, usually made from fermented cabbage. It has a crisp texture and a balanced sweet and sour taste, very appetizing and suitable for pairing with greasy meat dishes.

Marinated cucumber. It has a crisp and juicy texture, with garlic flavor and a slightly sour seasoning. It's a refreshing appetizer that helps relieve summer heat.