LULUWAY Lu Lu Wei

Classic Taiwanese braised soup base, simmered with various Chinese medicinal herbs and spices. Sweet flavor, not overly salty, with a rich braised aroma. Suitable for those who don't eat spicy food or prefer original flavors.

A spicy soup base combining the numbing sensation of Sichuan peppercorns with the heat of chili peppers. The broth is bright red and oily, with a strong and stimulating flavor. Suitable for those who enjoy intense flavors and spicy food.

Spicy mala dish prepared by dry stir-frying, without soup. Ingredients are coated with a rich spicy sauce, releasing a strong aroma and a drier, more intense flavor.

Braised duck blood cubes, with a pudding-like soft and slippery texture. Bursts with rich spicy mala soup when bitten, a soul ingredient of mala braised dishes.

Braised flat tofu that has absorbed spicy mala soup, with internal pores. Firm and dense texture, with each bite perfectly combining the soy flavor and spicy braising liquid.

Whole chicken leg braised for a long time. The meat is tender and juicy, with a soy-sauce colored skin, savory and flavorful, convenient to eat.

Cleaned pig skin, chewy and springy after braising. Rich in collagen, smooth texture, with a light braised aroma.

Sliced pig ears with cartilage. Rich in texture, the skin is chewy and springy, while the cartilage is crisp, making a satisfying crunch when chewed. Very addictive.

Pig's head skin with abundant fat and collagen. Soft, smooth, and slippery texture, rich but not greasy after braising, very aromatic.

Meat from the sides of the pig's cheeks, which are well-exercised, making the meat particularly tender and chewy. Delicate and savory texture, not dry, a popular cut of pork.

The fattiest part of the large pig intestine. After processing and braising, the gamey smell is removed, retaining the rich fatty aroma. Soft and chewy texture, becomes more fragrant with chewing.

The most prime cut of pork hind leg, also known as pork hock. Braised with skin and meat, the skin is chewy, the lean meat is firm, with a good balance of fat and lean, resulting in a rich and full texture.

Thinly sliced pork, quickly cooked in braising liquid. The meat is tender and absorbs the flavor of the broth, a common meat item for braised dishes.

Thinly sliced beef with even fat distribution. Tender after being cooked in hot soup, with the unique aroma of beef.

Thinly sliced lamb. Delicate meat, with a unique lamb flavor, pairs very well with rich braised soup bases.

Traditional pork meatballs. Firm and springy texture, with savory juices released when bitten. A common hot pot ingredient in Taiwan.

Dumplings with a fish paste wrapper and typically a pork filling. Thin and chewy wrapper, savory filling, smooth texture.

A mini sausage. Crisp and tender texture, with a smoky flavor, one bite at a time, very popular with children.

Hot pot ingredient where dried tofu skin is filled with fish roe, resembling a small lucky bag. The fish roe bursts in your mouth when bitten, offering a rich and fun texture.

Meatballs made of cod paste, enclosing a savory broth. Be careful of the hot soup when biting; the broth is sweet and the fish balls are tender.

Soup dumpling meatballs with a spicy mala filling. Chewy skin, with spicy mala soup bursting out when bitten, unique and stimulating flavor.

A food item combining fish paste and tofu texture. Very fine and smooth texture, fresh and refreshing flavor, melts in your mouth.

Chicken meatballs mixed with vegetables (usually spinach), giving them a light green color. Refreshing and not greasy, with the natural sweetness of vegetables.

Fish tofu containing cheese cubes. The cheese melts when heated, bringing a rich milky flavor that perfectly complements the sweetness of the fish paste.

Diced radish, becoming translucent after being cooked thoroughly. Soft and juicy texture, fully absorbing the essence of the broth, very sweet.

Fresh luffa cut into pieces. Smooth and tender texture after cooking, with natural sweetness, abundant moisture, very refreshing.

Green okra, rich in mucilage. Unique crisp and tender texture, with a special slimy feel when bitten, high nutritional value.

Sliced zucchini. Crisp texture, retaining some crispness after cooking, with a light and elegant sweet flavor.

Long, slender, bright green vegetable that grows in water. Extremely crisp and refreshing texture, with a hint of lotus fragrance, a unique and delicious Taiwanese vegetable.

Common green leafy vegetable with thick, juicy stems. Crisp texture, with a slight bitterness, very suitable for pairing with rich-flavored braised dishes.

Also known as Kangkong. Leaves are tender and bright green, crisp and juicy texture, can be eaten after a quick blanch, retaining the vegetable's natural sweetness.

Cabbage. Crisp and sweet texture, resistant to overcooking and softening, one of the most popular vegetable bases for braised dishes.

Broccoli florets, either white or green. The florets easily absorb soup, while the stems remain crisp and tender.

Immature corn cob. Edible whole, tender and sweet texture, with the fragrance of corn.

Seasonal vegetable, sliced lotus root. Crisp texture, with a unique fibrous feel when bitten, light and sweet flavor.

Seasonal winter vegetable with a unique, strong aroma. Leaves are tender and absorb flavors easily, a perfect match for hot pot and braised dishes.

Dark green seaweed, usually tied in knots. Firm and chewy texture, with a taste of the sea, rich in minerals.

Classic Taiwanese fish paste product. Chewy and springy texture, with the sweetness of fish paste, its flavor becomes richer after braising.

A traditional snack made from glutinous rice and pig's blood steamed together. Sticky and firm texture, with a light rice aroma, very filling.

Egg with solidified white and semi-liquid, runny yolk. The egg white is chewy and flavorful, the yolk is rich and smooth, excellent texture.

Small quail eggs. Perfect bite-sized portions, the egg white is chewy and the yolk is creamy, well-braised and flavorful, loved by adults and children alike.

Dry tossed noodles with the restaurant's special braised soy sauce. Savory and rich, with a traditional old-fashioned flavor, and chewy, springy noodles.

Noodles tossed in a spicy sauce made with sixteen types of spices. Rich layers of aroma, numbing but not harsh, moderate spiciness, unique flavor.

Noodles tossed in chili oil heated to high temperature to release its aroma. Bright red color, fragrant and spicy aroma, smooth texture, full of spiciness.

Korean-style dry tossed noodles using sweet and spicy Korean chili paste. Mildly spicy with a hint of sweetness, rich flavor, appetizing.

Fresh shiitake mushroom, thick and meaty. Soft and juicy texture when bitten, with a unique mushroom aroma, even more delicious after absorbing soup.

Long, thin white mushrooms. Crisp and slightly chewy texture, retaining some firmness after cooking, easily absorbing soup and adding textural layers.

Thick and firm mushroom. Chewy texture similar to abalone, with a mild flavor that absorbs braising liquid very well.

Small black fungus mushrooms. Crisp and slippery texture, rich in collagen, with a satisfying crunch, refreshing and palate-cleansing.

Pressed and firm soy product. Hard and chewy texture, rich soy flavor, an indispensable classic ingredient in braised dishes.

Layered and porous soy product. Chewy and springy texture, very absorbent of soup, melts in your mouth.

A soy product rolled into a cylindrical shape. Firm and layered texture, with a fibrous feel similar to chicken, and a rich soy flavor.

Fried dried tofu pouch. Slightly wrinkled surface, absorbs a large amount of braising liquid, juice overflows when bitten, with intertwined soy and oil flavors.

Large sheets of dried tofu skin. Thin and resilient texture, smooth, with a rich soy flavor. An excellent choice for spicy soup bases.

Fried dried tofu with honeycomb-like pores inside. Extremely absorbent of soup, it bursts with juice when bitten, with a fluffy and juicy texture.

Classic Taiwanese instant noodles. The noodles are curly, easily absorbing soup, with a chewy texture and the unique aroma of fried noodles.

Fine vermicelli made from mung beans. Becomes transparent after cooking, with a smooth and slippery texture, highly absorbent, and can fully absorb the soup's flavor.

Non-fried quick-cooking noodles. The noodles are thicker, with a firm and chewy texture, healthier and less prone to overcooking.

Wide and flat noodles. Thick and chewy texture, similar to homemade noodles, very filling.

Wavy noodles that are thin at the edges and thick in the middle. Extremely layered texture, both chewy and smooth, very popular.

Tainan-style fried Yi Mein noodles. The noodles are golden, becoming soft yet chewy after cooking, with a rich egg aroma and excellent soup-absorbing capacity.

Classic carbonated beverage. Icy, bubbly, and stimulating, the sweetness balances the saltiness and spiciness of braised dishes, refreshing and satisfying.

Black tea from Sun Moon Lake, Taiwan. The tea is reddish, with a natural honey and malt aroma, a mellow and sweet aftertaste, not bitter.

Traditionally simmered sour plum juice with a smoky plum aroma. Sweet and sour, it quenches thirst and is perfect for pairing with spicy braised dishes, offering excellent relief from spiciness.

A rich hot pot set meal including signature spicy duck blood and tofu. You can choose your favorite meat slices and noodles. Generous portions, the best choice for a personal mala hot pot experience.

A set meal featuring a variety of classic braised ingredients, including meat slices, selected braised items, and noodles, served with the restaurant's unique braising sauce. Satisfies your craving for traditional braised dishes all at once.

A classic Sichuan-style spicy mala braised dish set. Rich and spicy, with a prominent Sichuan peppercorn aroma, served with meat slices and noodles. A must-try for spice lovers.

A light set meal featuring vegetables, served with dry tossed noodles. Suitable for those who prefer refreshing flavors or want to increase vegetable intake. Various dry noodle sauce options available.

A set meal featuring various mushrooms as the main ingredient, served with dry tossed noodles. Mushrooms have a rich and delicious texture, healthy and tasty. You can choose your preferred dry noodle sauce.

A set meal featuring black and white themed braised ingredients, possibly including rice cakes, radish, and tofu, served with dry tossed noodles. A dual enjoyment of color and texture.

A generous set meal including four selected popular ingredients, served with dry tossed noodles. Satisfies multiple cravings at once, perfect for those with decision paralysis.

Dry tossed noodles with a visually and gustatorily impactful presentation. May be served with a rich sauce or cheese, creating a lava-like effect with a rich flavor.

Noodles served with a whole braised chicken leg. The chicken leg is well-braised and tender, a classic Taiwanese delicious combination.

Noodles served with a whole braised chicken leg. The chicken leg is well-braised and tender, a classic Taiwanese delicious combination.

A comprehensive platter featuring a variety of our popular braised items. Generous portions, perfect for sharing among multiple people to enjoy a diverse range of flavors at once.