Si Xiang Wu Dao Ma Zu Mian Dian

The most classic Taiwanese noodle soup, with a clear broth base, served with noodles and a sprinkle of scallions or greens. The flavor is simple and light, allowing you to taste the original flavor of the noodles.

Noodle soup with savory and crunchy pickled mustard greens and stir-fried shredded pork. The saltiness of the pickled mustard greens blends into the soup, adding rich texture and flavor.

Noodle soup with a soft-boiled or hard-boiled poached egg. The rich flavor of the egg yolk complements the clear noodle soup, simple yet nutritious.

Noodle soup with thin-skinned, fresh pork wontons. The smooth texture of the wontons complements the noodles, and the soup usually has the aroma of celery or fried shallots.

Noodle soup with chewy fish balls. The fish balls are fresh and have a bouncy texture, a great choice for diners who enjoy seafood flavors.

Pork meatballs with a firm and chewy texture. The meat juice overflows when bitten, contrasting with the refreshing noodle soup.

Rich broth from stewed beef, served with noodles but without beef chunks. Suitable for those who like the flavor of beef broth but don't want to eat meat, or for those on a tighter budget.

Famous Taiwanese noodle dish with a rich broth braised with fermented bean paste, soy sauce, and spices, served with large pieces of tender beef and noodles. The flavor is savory and slightly spicy, with a rich aroma.

A noodle soup that satisfies multiple cravings at once. The toppings usually include wontons, fish balls, and a poached egg. The texture is rich and varied, with generous ingredients.

Noodle soup with a hot and sour soup base. The soup is thick and contains ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. The flavor is distinctly sour and spicy, very appetizing.

Dry noodles mixed with rich black sesame paste. The black sesame aroma is unique and intense, with a thick and smooth texture, a unique and healthy noodle dish.

Dry noodles drizzled with special sesame peanut sauce. The aroma is rich after mixing. The sauce clings tightly to the noodles, with a rich and mellow taste.

Dry noodles served with savory Zha Jiang, made from minced meat, dried tofu, and fermented bean paste. The flavor is savory with a hint of sweetness, a classic Chinese dry noodle dish.

Noodles tossed with scallion oil or lard, seasoned with soy sauce. It looks simple, but the aroma of the oil brings out the deliciousness of the noodles, with a smooth texture.

Dry noodles mixed with satay sauce. The satay sauce has the savory flavor of flatfish and dried shrimp, along with unique spices. The taste is strong and the aroma is intense.

Dry noodles mixed with both 'Zha Jiang' (meat sauce) and 'Ma Jiang' (sesame paste). It has the savory aroma of meat sauce and the rich flavor of sesame paste, offering a double enjoyment.

Dry-tossed version of Pickled Mustard Greens and Pork Noodles. Without the soup diluting the flavors, the savory taste of pickled mustard greens and the aroma of shredded pork are more prominent. It's very appetizing when mixed with the sauce.

Pure beef broth with large pieces of beef stewed until tender and flavorful. The broth is rich and suitable for customers who want to eat plenty of meat and drink the soup without noodles.

Beef broth without beef chunks. It retains the aroma and sweetness of beef soup, suitable for those who want a warm soup to comfort their stomach.

A classic Chinese soup with rich ingredients including tofu, wood ear mushrooms, and egg drops. The texture is thick, with a balanced sourness and spiciness, usually sprinkled with scallions and sesame oil.

A clear soup with shredded pickled mustard greens and shredded pork. The soup is sweet and clear, with the unique savory aroma of pickled mustard greens.

Eggs slowly braised in a special braising liquid. The egg white is chewy and flavorful, and the yolk is dense, making it the perfect accompaniment to noodles.

Braised dried tofu, sliced and drizzled with soy paste or scallions. The texture is firm, with the aroma of soybeans and braising liquid.

A common Taiwanese cold appetizer. Chilled silken tofu topped with preserved egg, drizzled with soy paste, and sprinkled with bonito flakes and scallions. The texture is smooth and refreshing.

Duck eggs that have been specially preserved. The egg white is semi-transparent and dark brown, and the yolk is dark green. It has a unique, smooth texture and a strong flavor.

Usually braised peanuts, with a soft and dense texture, full of braising liquid aroma; or crispy peanuts, with a crunchy texture.

Marinated cabbage, usually Taiwanese pickled cabbage, with a sweet, sour, and crunchy taste, very refreshing.

A type of fried bean product with a porous interior. After braising, it absorbs plenty of braising liquid, and bursts with juice when bitten, offering a rich texture.

Cold tossed cucumber, usually marinated with garlic, vinegar, and sugar. The texture is crisp and juicy, sweet and sour, and appetizing.

Braised kelp knots or slices. The texture is chewy, with a rich sea flavor and the savory aroma of braising liquid.

Small dried fish stir-fried with dried tofu, usually with a hint of spiciness. The small dried fish are crispy and fragrant, and the dried tofu is tender, making it a great dish to pair with drinks or noodles.