Niu Er Jing Zhi Mian Guan

Boiled dumplings with pork and vegetable filling. Chewy skin and tender, juicy filling. Usually eaten with soy sauce, vinegar, or sesame oil.

Ten dumplings served in rich braised beef soup. Combines the freshness of dumplings with the savory beef broth. Full and satisfying.

Ten dumplings served in hot and sour soup. Hot and sour soup typically contains tofu, wood ear mushrooms, and bamboo shoots. The sour and spicy flavor is appetizing and pairs uniquely with dumplings.

Beef soup simmered with soy sauce, bean paste, and various Chinese herbs. Noodles not included. Contains tender, flavorful braised beef chunks. Rich and savory broth, ideal for soup and meat lovers.

Light and fresh beef broth with tender egg ribbons and beef slices. Smooth and refreshing texture, tender beef slices that are not tough.

A clear soup with fresh vegetables and tender egg ribbons. Light and healthy flavor, suitable as a soup to accompany heavy main dishes.

Thickened soup, usually with ingredients like tofu, pork blood, wood ear mushrooms, and bamboo shoots, seasoned with vinegar and white pepper. Smooth texture, distinctly sour and slightly spicy.

Soup with assorted fish balls. Fish balls are chewy and the broth is light and fresh. Sprinkled with celery seeds for aroma.

Special Hsinchu-style fish ball soup (Hsinchu is known as 'Fengcheng'). Fish balls usually contain a meat filling, are crisp and juicy, and the broth is light and fresh. Sprinkled with celery seeds for aroma.

Glass noodle soup with assorted fish balls. The glass noodles absorb the broth, paired with chewy fish balls, it's refreshing and filling.

Classic Taiwanese noodle dish. Braised broth made with soy sauce, bean paste, and spices, rich and savory. Beef chunks are stewed until tender, noodles absorb the broth. Best enjoyed hot.

Based on braised beef soup, featuring tender and chewy beef tendon (honeycomb tripe). Rich texture and savory broth.

Noodle dish featuring both braised beef and beef tendon. The tendon is stewed until soft and gelatinous, the beef is tender, satisfying double textures at once.

Beef tri-treasure typically refers to beef, tendon, and tripe. This noodle dish combines all three, offering a rich layering of textures, a deluxe version of beef noodles.

Premium Deluxe Beef Noodles. 'Man Han' implies abundance, usually including large portions or higher quality beef, tendon, tripe, etc., with generous ingredients.

Contains only braised beef soup and noodles, no beef chunks. Ideal for those who enjoy the broth and noodles, or prefer a simpler meal.

Noodle soup with clear broth, beef slices, and soft egg. Lighter than braised style, tender beef slices, and sweet broth.

Noodles served in hot and sour soup. The thick, sour, and spicy broth coats the noodles, resulting in a smooth texture with full flavor in every bite.

Noodle soup with pickled mustard greens and shredded pork. The broth has the unique savory and fresh flavor of pickled mustard greens, refreshing and appetizing.

Noodle soup with crisp pickled mustard greens and shredded pork. The savory and crisp texture of pickled mustard greens adds flavor to this simple noodle soup.

Chef's special dry noodles. 'Zhuangyuan Sauce' is typically a proprietary meat sauce or mixed sauce, rich and savory. Stirred evenly, every strand of noodle is coated with the sauce.

Dry noodles tossed with rich sesame paste (or peanut paste). Aromatic and thick, smooth texture. Stir well before eating.

Fresh seasonal vegetables blanched in boiling water, usually drizzled with a little soy paste, braising liquid, or minced garlic. Crisp and healthy.

Assortment of Taiwanese traditional cold dishes or braised items (e.g., dried tofu, seaweed, braised eggs, tofu with preserved egg). Usually served as appetizers with noodles.