Piao Xiang Beef Noodles

Deluxe beef noodle soup with beef, tendon, and tripe. Braised broth, savory and slightly spicy, with chewy noodles.

Braised beef noodle soup made with grain-fed beef ribs. Meat is tender and juicy, with a rich aroma and flavor, rich broth.

Chef's special braised beef noodle soup. Beef stewed to perfection, mellow broth, a classic Taiwanese noodle dish.

Only braised broth and noodles, no beef chunks. For customers who want beef broth but not the meat.

Dry noodles mixed with beef tallow and special fried bean paste. Strong aroma, smooth texture, no soup.

Enjoy the textures of both beef and tendon. Braised broth, tendon is chewy and tender, beef is tender.

Braised beef and tendon soup, noodles not included. Enjoy as a soup.

Braised noodles with beef and tripe. Tripe is crispy and chewy, absorbing the essence of the broth.

Braised beef and tripe soup, noodles not included.

Braised noodles with beef tendon and tripe as the main ingredients. Rich texture, full of collagen.

Braised soup with beef tendon and tripe, noodles not included.

Braised noodles with beef tendon as the main ingredient. Tendon stewed until tender and flavorful, rich in collagen, with a rich broth.

Braised beef tendon soup, noodles not included.

Braised noodles with honeycomb tripe as the main ingredient. Tripe absorbs plenty of broth, chewy texture.

Braised beef tripe soup, noodles not included.

Braised beef soup with meat. Generous portion of beef chunks, slightly spicy and mellow broth, noodles not included.

Soup noodles with savory pickled mustard greens and pork slices. Refreshing broth, crispy texture from mustard greens.

Simple traditional noodles, can be served as soup or dry noodles. Usually only with scallions or vegetables, light and pure flavor.

Dry-mixed noodles topped with savory and sweet fried bean paste, usually containing diced firm tofu and minced meat. Mix well before eating for a rich aroma.

Clear soup with pork meatballs. Meatballs are springy, soup usually has celery and pepper aroma.

Soup made with pickled mustard greens and pork slices. Savory and refreshing flavor.

Only braised beef broth, no beef chunks. For customers who want a rich, hot soup.

Fish paste product, shaped into strips or slices, chewy texture. Usually braised or boiled, with fish flavor.

Usually a braised egg. Chewy and flavorful egg white, creamy yolk. A common noodle side dish.

Braised firm tofu. Firm texture, with savory braised flavor.

Bean curd sheet, layered structure, tender and absorbs braising liquid.

Soybean product, rolled into a cylinder and sliced. Chewy and firm texture, similar to tofu skin.

Braised fried tofu skin. Tender, juicy, rich soy flavor.

Braised daikon radish. Absorbs soup, tender and sweet.

A porous fried firm tofu. Absorbs braising liquid very well, with a bursting flavor when bitten.

Braised king oyster mushroom chunks. Crispy, juicy, with a mushroom umami.

Seasonal vegetables blanched in boiling water, drizzled with soy paste or meat sauce. Crispy and refreshing, adds fiber.

Cold dish. Silken tofu with preserved egg, drizzled with soy paste and bonito flakes. The unique flavor of preserved egg pairs well with mild tofu.

Marinated cucumber. Crispy texture, sweet and sour, appetizing, with garlic flavor.

Shredded braised pig ears. Contains cartilage, crispy texture, a popular appetizer.

Braised pig head skin. Rich in collagen and fat, soft, chewy, and smooth texture.

Braised large intestine. Cleaned pork large intestine, braised until tender and flavorful, with a unique aroma.

Sliced braised beef tripe. Honeycomb tripe, chewy and springy texture.

Braised beef tendon. Stewed for a long time until tender, rich in collagen, melts in your mouth.

Sliced braised beef shank. Firm meat with tendon, rich braised flavor, limited supply.

Increase noodle portion.

Add meatballs.

Increase soup portion.