Shun Kou Niu Rou Mian

Classic Taiwanese noodle dish. Braised beef soup base stewed with spices and doubanjiang, served with tender beef chunks and noodles. The soup is rich, slightly spicy, and full of aroma.

Noodles stewed with beef offal such as tripe and intestines. The offal is cleaned and has a chewy texture, with a rich and mellow soup base.

Noodles that satisfy two cravings at once. The bowl contains both braised beef chunks and beef offal, served with a rich beef soup base.

Noodle soup with a rich braised beef broth base, but without beef chunks. Suitable for diners who only want to savor the soup.

A variation of beef noodle soup, with stir-fried shredded pork added to enhance the meaty aroma and texture.

Beef noodle soup with a crispy fried pork rib. The pork rib is usually marinated, battered, and deep-fried, with a crispy exterior and firm meat, pairing perfectly with the beef soup.

Noodles in a clear broth, served with savory and crisp preserved mustard greens and shredded pork. The flavor is refreshing and appetizing, not greasy.

Noodle soup with a large pork rib. The pork rib is usually fried then braised or simply fried. The soup base is mostly clear or pork bone broth, simple and delicious.

The purest Taiwanese noodle soup. Clear broth with noodles, usually served with bok choy and chopped scallions, sometimes with a little minced pork for flavor. Light taste.

Noodles in a hot and sour soup base. The soup is thickened, containing tofu, wood ear mushrooms, shredded bamboo shoots, shredded carrots, etc. The flavor is sour, spicy, and invigorating.

Taiwanese Zha Jiang Noodles. Dry noodles topped with a rich sauce made from doubanjiang, minced pork, and diced dried tofu, stir-fried. Savory and pairs well with rice, best mixed before eating.

Noodles with preserved mustard greens and shredded pork, served without soup. Noodles are tossed with savory preserved mustard greens and shredded pork, usually with a little oil or sauce for lubrication, offering a crisp texture.

Dry noodles served with crispy fried pork rib. The noodles are usually seasoned with a simple sauce, the pork rib is crispy outside and tender inside, more satisfying with the accompanying soup.

Simple and unadorned dry mixed noodles. Cooked noodles are tossed with lard, soy sauce, or chopped scallions, offering a pure and charming aroma.

Braised beef chunks served with white rice, usually drizzled with rich beef braising sauce, and accompanied by pickled vegetables or side dishes.

Stewed beef offal, tender and flavorful, served with white rice. Unique flavor, suitable for diners who enjoy offal dishes.

A common bento box dish in Taiwan. Crispy fried or braised pork rib served with white rice and a few seasonal side dishes. Very filling.

Rich and mellow braised beef broth, containing large chunks of beef. Does not include noodles, suitable for pairing with appetizers or rice dishes.

Soup simmered with beef offal. The soup is fresh and delicious, and the offal is well-prepared without any gamey taste, offering a rich texture.

Refreshing pork bone broth with fresh vegetables and chewy pork meatballs. A common soup to accompany meals.

Classic Northern Chinese soup. The soup is thick, sour, and spicy, with abundant ingredients including tofu, wood ear mushrooms, shredded pork, etc. Usually drizzled with sesame oil and vinegar.

Simple and refreshing soup, made with lean shredded pork and seasonal vegetables. Light and fresh taste.

Fresh seasonal vegetables are blanched and topped with minced garlic soy sauce or braising sauce. Simple and healthy.

A la carte crispy fried pork chop. Marinated and seasoned, then coated in batter and deep-fried. Crispy on the outside, tender on the inside, with a black pepper aroma.

A variety of cold appetizers are available, such as dried tofu, seaweed, braised eggs, preserved egg tofu, etc. You can choose according to your preference.

Cold drinks offered in the restaurant, such as winter melon tea or black tea, to quench thirst and cool down.