Tai Ji Jia Chuan Shou Jin Mian

A rich, savory, and slightly spicy braised beef broth made with soybean paste and soy sauce, served with tender beef chunks. Typically eaten with pickled mustard greens, it's a classic Taiwanese noodle dish.

Based on the braised beef noodles, this dish adds special chili oil, making the broth spicy and stimulating, suitable for spice lovers.

Clear broth simmered from beef bones for a long time, allowing for a purer taste of beef. The broth is sweet and refreshing, with tender beef.

Beef brisket with tendon and meat, stewed until tender and flavorful. Rich in texture, with the deliciousness of meat and the chewiness of tendon.

Beef broth simmered with fresh tomatoes, offering a natural sweet and sour taste. Paired with tender beef brisket, it's refreshing and appetizing.

Noodle soup with various beef offal (such as tripe, intestines, etc.). The offal is cleaned and free of odor, stewed to a moderate texture with a rich broth.

Homemade noodle soup made with tomatoes and eggs. The broth is sweet and sour, the egg drops are tender, making it a balanced and light noodle dish.

A thickened noodle soup similar to hot and sour soup but not sour or spicy, usually containing shredded meat, vegetables, wood ear mushrooms, and eggs. The broth is thick and smooth.

Based on the Da Lu Mian, this dish adds satay sauce, enhancing the rich flavor of flatfish and spices, resulting in a heavier taste.

A thickened noodle soup with vinegar and pepper, offering a sour and spicy appetizing taste. Typically includes tofu, wood ear mushrooms, shredded bamboo shoots, and egg drops.

Noodle soup using braised beef broth, but without beef chunks. Suitable for diners who enjoy the braised broth but prefer less meat.

Noodle soup using clear beef broth, but without beef chunks. The broth is clear and sweet, and the noodles absorb the soup.

Beef noodles without soup. Cooked noodles and beef chunks are mixed with a special sauce. The flavor is richer than soup noodles, with a prominent beef aroma.

Dry mixed noodles with chicken, featuring a Sichuan-style spicy and numbing sauce. The noodles are chewy, and the aroma is rich once mixed.

Classic Chinese dry noodles topped with a rich fried sauce made from sweet bean paste and minced meat. Served with shredded cucumber, it has a savory and crisp texture.

Vegetarian dry noodles with vinegar as the main seasoning. The flavor is sour, fragrant, and refreshing, simple yet appetizing, suitable for vegetarians or those who enjoy sour tastes.

Summer-exclusive cold noodles with shredded chicken and Sichuan-style spicy sauce. The noodles are chilled and chewy, and the sauce is spicy and appetizing, perfect for cooling down.

Spicy cold noodles with beef. Chilled noodles tossed with special spicy sauce, offering a rich and stimulating taste.

Spicy cold noodles with shredded chicken. Refreshing chicken paired with spicy sauce, a popular choice for summer.

Cold noodles served with a savory fried sauce. The rich soybean paste and minced meat sauce combined with chilled noodles offer a unique flavor.

Braised beef soup without noodles. Full of beef chunks and rich broth, suitable for diners who want to savor the beef alone or pair it with other main dishes.

Clear beef soup without noodles. The broth is refreshing and sweet, highlighting the quality texture of the beef.

Braised beef brisket soup without noodles. Sweet and sour tomato broth with tender beef brisket, rich in nutrients and appetizing.

Beef offal soup without noodles. Rich beef offal stewed in the soup until flavorful, offering a variety of textures.

Clear soup with plump wontons (huntun). The wontons have thin skin and generous filling, with a light broth, suitable as a side soup.

Beef broth only, without meat chunks or noodles. Suitable for diners who simply want to drink beef broth.

A simple homemade soup made from tomatoes and egg drops, sweet and sour, and refreshing.

Classic Chinese soup with a sour, spicy, and thick texture, containing abundant ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots.

A thickened soup similar to hot and sour soup, but mild and rich in flavor, not sour or spicy.

Dumplings with pork and vegetable filling. Chewy skin and tender, juicy filling. Usually served with soy sauce or vinegar.

Restaurant's homemade raw dumplings for customers to purchase and cook at home.

A thin pancake made with dough and scallions, pan-fried until golden and crispy. Crispy on the outside, soft on the inside, with a rich scallion aroma. A popular Chinese snack.

A wrap made with scallion pancake filled with braised beef slices, scallion segments, and sweet bean sauce. Crispy on the outside, savory and rich on the inside.

A creative roll with chicken leg meat wrapped in a pancake. Tender chicken with a crispy pancake, offering a unique flavor.

Chilled beer, perfect for pairing with beef noodles or braised dishes.

Cool tea or soft drinks, to cleanse the palate and relieve heat.

Bottled drinking water.

Various cold mixed side dishes, such as seaweed, dried tofu, peanuts, etc., usually displayed on shelves for customers to choose from.

Preserved egg drizzled with sweet and sour sauce. The sweet and sour flavor balances the unique taste of the preserved egg, making it appetizing and refreshing.

Soft tofu topped with sliced preserved egg, drizzled with soy paste, chopped scallions, and bonito flakes. Smooth and chilled, a classic Taiwanese side dish.

Fresh seasonal vegetables blanched and topped with soy paste or braising liquid. Crisp and refreshing, a good source of fiber.

Duck blood stewed in spicy broth until flavorful. Silky smooth texture like jelly, with a spicy taste, very good with rice.

Cooked wontons (huntun) tossed with special chili oil and vinegar. Thin skin and tender filling, with a stimulating sour and spicy taste.

Crispy fried chicken, tender on the inside, drizzled with a spicy and numbing sauce. Aromatic, crispy, and juicy.

Beef tripe slowly braised in a special marinade. Chewy and springy texture with a rich, savory flavor.

Slices of tender braised beef shank with tendon. The meat is firm with streaks of tendon, becoming more flavorful with chewing.

A platter combination allowing you to taste two different braised items (usually beef tripe and beef shank) at the same time.