Miao Dong Qing Shui Pai Gu Su Mian

Crispy fried marinated pork ribs are stewed in noodle soup. The ribs are moist and tender on the outside, and the broth is rich with a peppery aroma. Served with oil noodles, this is the restaurant's signature dish.

A pork ribs soup dish using thin rice noodles instead of oil noodles. The rice noodles are delicate and easily absorb the sweet and savory broth. The texture is lighter.

Transparent mung bean vermicelli served with pork ribs soup. The vermicelli is smooth and chewy, absorbing the essence of the broth. Suitable for diners who enjoy a chewy texture.

Wide, flat rice noodles served with pork ribs soup. The flat noodles are soft, smooth, and slippery, with a faint rice aroma. Melts in your mouth.

Steamed rice is added directly to the pork rib soup. The rice absorbs the rich broth, becoming soft and easy to eat. A warm and satisfying rice soup dish.

A pure soup without noodles, filled with pork ribs and rich broth. The ribs are tender and flavorful, and the broth is sweet. Usually served with dry noodles or braised pork rice.

Dry noodles mixed with our special braised pork sauce, without soup. Savory and aromatic with fried shallots. Please mix the braised pork and noodles well before eating.

Boiled fresh seasonal vegetables, usually drizzled with soy paste or braising sauce. The texture is crisp and fresh. A healthy side dish to accompany the main course.

A variety of cold or braised side dishes offered in the restaurant, such as seaweed, dried tofu, etc. Rich in variety, appetizing and palate-cleansing. Please take according to your preference.

Steamed rice topped with slow-cooked minced braised pork and its sauce. The fat-to-meat ratio is just right, with a balanced savory and sweet flavor, rich in collagen. A classic Taiwanese comfort food.

Eggs slow-cooked in braising liquid. The egg white is chewy, and the yolk is creamy and flavorful. A classic side dish to accompany rice or noodles.