Sihai Muxu Mian

Classic Northern Chinese noodles, wide noodles stir-fried with eggs, wood ear mushrooms (Mu Xu), vegetables, and shredded meat over high heat. Chewy and springy texture, full of wok hei, savory and appetizing.

Soup base made with pan-fried ginger slices in sesame oil, with shredded pork and silky egg drops. The soup is rich and warm, with a strong sesame oil aroma, suitable for cold weather.

Refreshing and sweet noodle soup with shredded meat and plenty of vegetables. Light and not greasy, emphasizing the original flavor of the ingredients.

Simple handmade noodles tossed with special scallion oil sauce and plenty of fresh chopped scallions. Chewy noodles, rich scallion aroma, pure flavor.

Classic Chinese dry noodles topped with savory fermented bean paste stir-fried with minced meat (Zha Jiang). Served with shredded cucumber and bean sprouts, rich and savory flavor.

Vegetarian sesame oil noodle soup with various mushrooms. The soup is full of sesame oil aroma and mushroom sweetness, warming and healthy.

Soup cooked with sesame oil base, fresh pork liver, and handmade noodles. The pork liver is tender and not tough, sesame oil removes fishiness and enhances flavor, a traditional nourishing noodle dish.

High-heat stir-fried egg fried rice with wood ear mushrooms (Mu Xu), vegetables, and shredded meat or vegetarian ingredients. Each grain of rice is distinct and fragrant.

Egg fried rice with sliced Taiwanese sausage. The sweet and savory flavor and fat of the sausage are infused into the rice, rich in texture, with a balanced sweet and savory taste.

Fried rice with the flavor of the classic Taiwanese dish "Three Cup Chicken". Seasoned with sesame oil, soy sauce, and rice wine, with basil for aroma, the chicken is tender and flavorful.

Chicken fried rice seasoned with Hua Diao wine. The rice has a light aroma of aged Hua Diao wine, elegant and unique in flavor.

Egg fried rice with tender shredded beef. The beef is fresh and flavorful, combined with the wok hei from high-heat stir-frying, a classic fried rice flavor.

Vegetarian fried rice with diced king oyster mushrooms. King oyster mushrooms have a chewy texture similar to meat, paired with refreshing vegetables for a rich flavor.

Silky egg drops and vegetables in a light broth. Simple and refreshing, suitable to accompany fried rice or dry noodles.

Tender tofu cooked in clear soup. Soft texture, clear and delicious broth, a refreshing soup.

Clear soup with chewy meatballs (Gong Wan). The meatballs are firm and juicy, with celery bits for flavor.

Egg drop soup cooked with fresh tomatoes. The soup has the natural sweet and sour taste of tomatoes, appetizing and nutritious.

Soup combining fresh tomatoes and tender tofu. Sweet and sour, refreshing, soft texture.

Clear soup made with fresh clams, with ginger slices to remove any fishiness. The soup is full of the fresh sweetness of seafood, refreshing and palate-cleansing.

Soup cooked with sesame oil and ginger, with fresh pork liver. The soup is warm and nourishing, the pork liver is fresh and tender.

Sesame oil flavored soup with shredded pork and egg drops. Rich aroma, rich and smooth texture.

Vegetarian sesame oil soup with mixed mushrooms. The soup is fresh and sweet with a sesame oil aroma, suitable for vegetarians.

Dried tofu braised for a long time, the pores inside are filled with braising liquid. Firm and juicy texture, savory and flavorful.

Refreshing cold tossed seaweed salad, seasoned with Korean mild sour and spicy flavor. Crispy and tender texture, appetizing and palate-cleansing.

Diced king oyster mushrooms, cooked and cooled, tossed with seasonings. Chewy and tender texture, refreshing and light.

Sliced preserved eggs with special sauce and condiments. The unique rich flavor of preserved eggs combined with the savory aroma of the sauce, a classic appetizer.

Taiwanese specialty snack made from glutinous rice and pig's blood. Chewy and soft texture, served with special dark soy sauce.

Duck blood and stinky tofu simmered in a spicy and numbing broth. The duck blood is as tender as jelly, and the stinky tofu soaks up the soup, spicy and satisfying.

Stinky tofu deep-fried until golden and crispy. Crispy on the outside, tender and juicy on the inside, usually served with pickled cabbage and garlic soy sauce.

Tempura (Tian Bu La) made from fish paste mixed with burdock shreds and deep-fried. Crispy on the outside, soft on the inside, with the unique aroma and chewiness of burdock.

Flour-coated deep-fried "Tuo La" fish pieces. Crispy on the outside, firm and fresh fish meat, a common Taiwanese fried seafood.

Fried bean curd skin wrapped with minced meat, vegetables, and fish paste. Crispy on the outside, fresh and juicy filling, rich in texture.

Taiwanese-style pork sausage. Sweet flavor, rich in fat, usually sliced and eaten with raw garlic.

Pork tenderloin strips marinated in red yeast rice and deep-fried. Red in appearance, with a unique red yeast wine aroma and crispy texture.

Restaurant's special main dish with daily selected side dishes and white rice. Rich and balanced meal, an economical dining choice.

Bento with deep-fried "Tuo La" fish pieces as the main dish. Crispy fish pieces paired with various side dishes and white rice, very filling.

Bento with crispy deep-fried red yeast pork tenderloin as the main dish. The unique aroma of red yeast rice paired with side dishes, unique flavor.

Silky smooth and cooling grass jelly drizzled with rich cream. Smooth and slippery texture, with the sweetness of grass jelly and the aroma of milk, the best dessert to cleanse the palate and relieve heat.