Niu Jia Cun | Taipei Mei Shi 50 Nian Lao Dian Ben Tu Niu Rou Liao Li Zhuan Ying |

Plain white rice, soft and sticky texture, suitable for pairing with various dishes.

Classic Taiwanese snack. Diced pork braised in soy sauce until flavorful, poured over hot white rice, savory and delicious, smaller portion.

Classic Taiwanese snack. Diced pork braised in soy sauce until flavorful, poured over hot white rice, savory and delicious, larger portion.

Tender beef slices with vegetables, braised into a rich sauce, poured over white rice.

Tender lamb slices with vegetables, braised into a rich sauce, poured over white rice, with a unique lamb flavor.

Shredded pork with vegetables braised into a thick sauce, poured over rice, home-style flavor.

Fresh shrimp with vegetables braised into a rich sauce, poured over white rice.

Rice with gravy combining shrimp and shredded pork, rich in ingredients, smooth and easy to eat.

Rice stir-fried over high heat with beef slices, eggs, and scallions, full of aroma, distinct grains of rice.

Rice stir-fried over high heat with lamb slices, with satay or spice flavor, rich aroma.

Classic fried rice, stir-fried with shredded pork, eggs, and scallions, with a savory taste.

Fried rice with fresh shrimp, crisp and fresh taste, very popular.

Fried rice with both shrimp and shredded pork, rich in ingredients, a double enjoyment of land and sea.

Beef slices, vegetables, and noodles stir-fried over high heat, the noodles absorb the sauce and wok hei, with a rich flavor.

Beef slices and vegetables thickened into a rich sauce, poured over cooked noodles, with a smooth texture.

Lamb slices and noodles stir-fried, usually with satay seasoning, unique aroma.

Lamb slices and vegetables thickened into a rich sauce, poured over noodles.

Shredded pork with vegetables and noodles stir-fried together, a classic Taiwanese home-style noodle dish.

Noodles stir-fried with fresh shrimp and vegetables, full of fresh flavor.

Fried noodles combining shrimp and shredded pork, rich texture, abundant and delicious ingredients.

Noodles stir-fried with a large amount of cabbage as the main ingredient, with a crisp and sweet taste.

Tofu is first pan-fried then braised in a soy sauce and sugar glaze, with a slightly chewy crust and tender interior.

Sizzling tofu dish on a hot cast iron plate, usually served with black pepper sauce, rich aroma.

Stinky tofu steamed, retaining its unique fermented aroma, absorbing plenty of broth, with a soft and tender texture.

Assorted seafood pancake with oysters and shrimp, pan-fried with vegetables and tapioca starch batter, drizzled with special sweet chili sauce.

Famous Taiwanese night market snack. Fresh oysters, vegetables, and eggs, pan-fried until chewy with tapioca starch batter, served with sweet chili sauce.

A pan-fried snack made with fresh shrimp, with a chewy and fresh taste, the best choice for those who don't eat oysters.

A batter-fried dish without seafood, made with double eggs and vegetables, purely enjoying the egg aroma and sauce flavor.

Simply pan-fried egg, crispy edges, rich yolk.

Scallion omelet made with famous Yilan Sanxing scallions, with a particularly rich and sweet scallion aroma.

Baked omelet fried with basil, with a unique herbal aroma.

Clear or braised broth, with tender beef slices, the soup is fresh and delicious.

Soup with assorted beef offal, rich texture, and flavorful broth.

Soup with beef tripe as the main ingredient, with a crisp texture.

Nourishing soup made with beef brain, with a smooth, tofu-like texture.

Beef tendon soup stewed until soft and chewy, rich in collagen.

Fresh beef heart slices in soup, with a chewy texture and clear, sweet broth.

Clear soup made with lean pork slices, tender and not greasy.

Fresh pork liver soup, nourishing for blood, with a fresh and delicious broth.

Clear soup made with fresh clams, with a bit of ginger to remove fishiness, fresh and sweet taste.

Fresh oysters cooked in soup, with ginger shreds and pickled vegetables, full of oceanic flavor.

Simple egg soup, smooth texture, suitable for pairing with plain rice or fried rice.

Thin rice noodles with beef slices, absorbing the soup and becoming smooth.

Thin rice noodles with lamb slices, unique flavor.

Shredded pork with vegetables and rice noodles, a refreshing traditional flavor.

Rice noodles with fresh shrimp, full of fresh flavor.

Seafood and meat combination rice noodles, enjoy the deliciousness of both shrimp and shredded pork.

Noodles stir-fried with cabbage as the main ingredient, with a dry and elastic texture.

Simple egg fried rice, using only eggs and scallions, a test of cooking skill, with golden and fluffy rice grains.

Beef slices sizzling on a hot cast iron plate, usually served with black pepper sauce, rich aroma, tender texture.

Beef stir-fried with rich curry sauce, aromatic and appetizing.

Beef stir-fried with plenty of minced garlic, intensely garlicky, suitable for pairing with drinks.

Classic Taiwanese stir-fry. Beef slices and water spinach or gai lan, stir-fried over high heat with satay sauce, savory and goes well with rice.

Green pepper shreds stir-fried with beef shreds, with a crisp texture.

Fresh tomatoes stir-fried with beef slices, sweet and sour, appetizing.

Beef stir-fried with plenty of ginger shreds to remove fishiness and enhance flavor, slightly spicy and warming.

Bitter melon slices stir-fried with beef and fermented black beans, bitter, sweet, savory, and aromatic, unique flavor.

Beef stir-fried with plenty of scallion segments, full of scallion aroma, tender meat.

Beef heart slices stir-fried with scallions, with a crisp and chewy texture.

Fresh spinach stir-fried with beef slices, rich in nutrients.

Ginger shredded beef tripe stir-fried, crisp texture, sour and appetizing.

Celery segments stir-fried with beef tripe, crisp and refreshing texture.

Various beef offal stir-fried with minced garlic, rich texture, good with drinks.

Special beef brain dish, with eggs and basil (egg may refer to tomato or eggplant, but basil egg beef brain is common; following the menu name here), with a soft and creamy texture.

Quickly stir-fried beef heart tubes (huang hou), with an extremely crisp texture.

Sliced beef tongue stir-fried, with a springy and chewy texture.

Satay sauce stir-fried beef heart slices, with a strong flavor.

Seasonal fresh green vegetables, stir-fried over high heat, crisp and healthy.

Sweet clams cooked with tender luffa, clear and sweet broth, smooth texture.

Tender sword bamboo shoots stir-fried with doubanjiang or shredded pork, with a slightly spicy, crisp, and tender texture.

Bitter melon slices stir-fried with salted egg yolk (golden sand style), savory with a hint of bitterness, goes very well with rice.

Eggplant stir-fried with basil, rich soy sauce aroma, soft and flavorful eggplant.

Classic home-style dish, the perfect combination of sweet and sour tomatoes and tender scrambled eggs, the sauce is suitable for mixing with rice.

Smooth scrambled eggs stir-fried with fresh shrimp, rich and delicious texture.

Shimeji mushrooms stir-fried with eggs, with a slippery texture and rich mushroom aroma.

Lamb slices stir-fried with water spinach in satay sauce, a classic stir-fry dish.

Lamb stir-fried with bitter melon, the bitterness of the melon balances the flavor of the lamb.

Pork belly slices with alternating lean and fatty parts, stir-fried, with a captivating aroma of fat.

Whelk stir-fried with basil, garlic, and chili with a strong flavor, chewy texture, excellent with drinks.

Pork ribs deep-fried and then tossed with salt, pepper, scallions, and minced garlic, crispy outside and tender inside, savory and addictive.

Pork ribs braised in a sweet and sour sauce, with a bright red color, sweet and sour, appetizing.

Classic Sichuan-Taiwanese dish. Large intestine and duck blood stewed in a spicy broth, kept warm over a flame, spicy and goes well with rice.

Hakka specialty dish. Large intestine stir-fried with plenty of ginger shreds and vinegar essence, intensely sour and chewy.

Eggplant and large intestine segments braised together, absorbing rich sauce, with a soft and chewy texture.

Tender pan-fried pork liver, seared on the surface and tender inside, usually served with soy paste.

Quickly stir-fried pork trachea cartilage, with an extremely crisp texture.

Squid quickly blanched to maintain its crisp texture, served with dipping sauce.

Squid stir-fried with celery segments, crisp and refreshing.

Quickly blanched squid drizzled with special garlic and vinegar sauce, sour and appetizing, cuts through richness.

Squid and vegetables stir-fried with a sweet and sour sauce, with a crisp and fresh texture.

Fresh white shrimp simply blanched, to taste the original fresh sweetness.

Clams stir-fried with basil, garlic, and chili, rich in basil aroma and fresh clam meat.

Shrimp with shells deep-fried and then tossed with salt, pepper, scallions, and minced garlic, the shells are crispy and edible.

Fresh oysters deep-fried in batter, crispy outside and soft inside, served with salt and pepper.

Plump fresh oysters cooked on a hot cast iron plate, usually served with fermented black bean sauce.

Blanched fresh oysters drizzled with a special five-flavor sauce (sweet, sour, spicy, salty, umami), appetizing and refreshing.

Classic Taiwanese beer, refreshing and smooth.

Taiwan Gold Medal Beer, with a more mellow taste.

Bottled mineral water.

Assorted soft drinks, price varies by selection.