Tao Yuan Jie Lao Wang Ji Niu Rou Mian Dian

A classic Taiwanese noodle dish with a rich broth made from beef bones, spices, and bean paste, served with tender braised beef chunks and wheat noodles. The broth is savory and slightly spicy, the beef melts in your mouth, and the noodles are chewy and springy. Enjoy hot, and add pickled mustard greens to taste.

The same rich broth as the beef noodle soup with generous chunks of braised beef, but without noodles. The broth is mellow and full of meaty and herbal flavors, with tender and juicy beef. Suitable for diners who want more meat or less starch, and can also be paired with white rice separately.

Wheat noodles with rich beef broth, without beef chunks. Focus on savoring the umami of the broth and the texture of the noodles, simple yet satisfying. Suitable for customers with smaller appetites or limited budgets.

Noodle soup with braised, flavorful pig trotters. The pig trotters are stewed for a long time, rich in collagen, with tender skin and meat. The savory and sweet aroma of the braising liquid blends into the soup, creating a rich layered flavor.

A la carte braised pig trotters, slow-cooked in a special braising liquid. Rich in color, with a soft, tender, and chewy texture, full of collagen and not greasy. Suitable as a side dish to savor its unique braised aroma and texture.

Taiwanese-style pickled cabbage, marinated with vinegar, sugar, and garlic. It has a crisp and refreshing texture, with a balanced sweet and sour taste and a hint of garlic. It serves as an excellent appetizer or a palate cleanser when paired with rich noodle dishes.