Weilun Mian Shi Guan

Noodle soup combining tender stewed beef tendon and beef chunks, usually with a braised broth. Rich in texture, with the chewiness of beef and the chewiness of tendon. Enjoy the noodles and soup hot.

Noodle soup featuring collagen-rich beef tendon as the main ingredient. The beef tendon is stewed until tender and flavorful, with a rich broth. Ideal for those who enjoy a chewy texture.

Classic Taiwanese noodle dish with braised beef broth, chewy noodles, and braised beef chunks. The broth is rich, savory, and slightly spicy. Best enjoyed hot.

Noodle soup with a variety of seafood and meat ingredients. The broth is fresh and sweet. Ingredients usually include shrimp, squid, and sliced meat. Refreshing and rich in texture.

Noodle soup with deep-fried pork ribs, which are usually marinated and fried until crispy outside and tender inside. The ribs may be soaked in the soup or served separately. The broth is savory and smooth.

Noodle soup cooked with fresh pork liver. The pork liver is tender and powdery, and the broth has a unique sweet and savory flavor. Good for nourishing qi and warming the body; eat while hot to prevent the liver from overcooking.

Noodle soup with shredded pickled mustard greens and shredded pork. The broth is refreshing with the salty and savory flavor of pickled mustard greens. A homely and appetizing noodle dish.

Noodle soup using a braised beef broth base but without beef chunks. The noodles absorb the rich essence of the soup. Suitable for customers who want the flavor of beef broth but do not want to eat meat.

A type of dry mixed noodles, topped with a rich sauce made from stir-fried sweet bean sauce, bean paste, and minced meat. Served with refreshing shredded cucumber. Mix the sauce and noodles thoroughly before eating.

Clear soup noodles with vegetables, light and sweet broth. Mostly seasonal vegetables. Suitable for vegetarians or those who prefer light flavors.

Lamb and ingredients are stir-fried in a wok, then simmered with broth and noodles. The lamb is tender and not gamey, and the broth has a unique roasted aroma and rich texture.

Combines the Qiang Guo cooking technique of stir-frying then simmering with tender beef tendon. The noodles absorb the aroma of the stir-fried ingredients and the collagen from the beef tendon, resulting in a rich and thick broth.

Beef slices stir-fried with spices, then simmered with broth and noodles. The broth combines the savory juices of the meat and the wok hei from stir-frying, with rich layers of flavor.

A deluxe version of Qiang Guo Mian, including both beef slices and beef tendon. Through stir-frying then simmering, the ingredients and noodles are perfectly integrated, resulting in an extremely rich broth.

Noodles stir-fried with fresh shrimp and then simmered. The seafood flavor is infused into the rich broth, and the noodles are smooth and flavorful.

Similar ingredients to Da Lu Mian with the cooking method of Qiang Guo Mian. Rich ingredients, thick and viscous broth, full of egg drop and shredded meat aroma.

Stir-fried beef slices and noodles over high heat, with vegetables and satay or soy sauce seasoning. Full of wok hei, noodles are savory and chewy.

Fried noodles with seafood (like shrimp, squid) and shredded pork. Flavor is fresh and delicious, with a variety of ingredients. High-heat stir-frying preserves the tenderness of the ingredients.

Fried noodles featuring fresh crispy shrimp. The shrimp are sweet, and the noodles absorb the seafood broth and seasoning, resulting in a rich flavor.

Stir-fried noodles with various vegetables, no meat. Light and refreshing flavor, emphasizing the original taste of the vegetables.

Classic northern noodle dish with ingredients including egg (Mu Shu), wood ear mushrooms, shredded pork, and vegetables. Rich in texture, with a strong egg aroma.

The most common fried noodle flavor, stir-fried with shredded pork and vegetables over high heat. Simple yet delicious, with savory sauce.

Chilled noodles drizzled with special sauce (usually sesame sauce or vinaigrette), topped with braised beef slices. Refreshing and chewy texture, suitable for summer.

Hand-pulled noodles, chilled and served with shredded pork and refreshing shredded cucumber, drizzled with cold noodle sauce. Relieves summer heat and is appetizing, with very chewy noodles.

Scallion oil pancake cut into strips, stir-fried with beef and vegetables. The pancake strips absorb the sauce, with a soft, chewy texture and flour aroma.

Strips of pancake are used instead of noodles, stir-fried with eggs, wood ear mushrooms, and shredded pork. Rich in texture, the pancake strips are chewy.

Traditional porridge made from millet, golden in color, thick and smooth in texture. Mild and stomach-friendly. Often served as a side dish with heavy-flavored dishes or pancakes, or can be sweetened.

Pan-fried golden crispy pancake with fragrant chopped scallions inside. Crispy outside, layered inside. A classic Chinese snack.

Scallion oil pancake rolled with braised beef slices, sweet bean sauce, and green onions. Crispy pancake, savory beef, green onions for flavor. Rich layers in every bite.

Scallion pancake with egg, rolled with crispy fried bacon. A fusion of Chinese and Western flavors, moderately savory, suitable for general tastes.

Layered pancake made by pressing and folding, resembling a coiled丝. Crispy outside, soft inside, with distinct layers and a pure flour aroma.

Pan-fried pancake filled with seasoned beef filling, fried until golden brown on both sides. Thin skin, generous filling, with rich meat juice flowing out when bitten; be careful of the heat.

Pan-fried pancake filled with pork and scallions. Crispy outside, tender and juicy inside. A popular traditional noodle dish.

The filling is seasoned shredded radish, pan-fried until the skin is crispy and the filling is sweet and juicy, with the unique aroma of radish.

A large, half-moon shaped dumpling-like pastry, usually filled with chives, glass noodles, dried shrimp, and egg. Pan-fried until golden, with a rich chive aroma.

Turnip cake with preserved meat or dried shrimp, pan-fried until golden brown. Dense texture, moderately savory, delicious even without dipping sauce.

Thin, crispy pancake filled with sweet red bean paste, sprinkled with sesame seeds and pan-fried. Crispy outside, soft inside, sweet and delicious, usually served as dessert.

White rice topped with a thickened sauce of satay or soy sauce with beef and vegetables. The sauce is rich, the beef is tender, and it's very satisfying with rice.

White rice topped with a thickened sauce of seafood (like shrimp, squid, clams) and vegetables. Flavor is fresh and refreshing, texture is moist.

Lamb slices stir-fried with satay sauce and water spinach or bok choy, thickened with starch and poured over rice. The lamb has a unique aroma, and the sauce is thick and appetizing.

Beef slices, eggs, and white rice stir-fried over high heat. The rice grains are distinct, with the aroma of beef and egg. Fluffy and crisp texture.

Classic fried rice flavor, stir-fried with fresh crispy shrimp and eggs. Vibrant in color, with a fresh and sweet taste.

Homestyle fried rice with diced ham and eggs. The savory ham and egg flavor combination is loved by adults and children alike.

Fried rice stir-fried with shredded pork, eggs, and scallions. Simple and unpretentious, with a strong soy sauce aroma, a standard Chinese fast food.

Egg fried rice served with a piece of crispy fried pork rib. You can enjoy the wok hei of the fried rice and the meatiness of the fried pork rib at the same time, a generous portion.

Steamed white rice cooked to a tender yet firm consistency, suitable to accompany stir-fried dishes.

Handmade dumplings with fresh pork and vegetable filling (like cabbage or chives). Thin skin, plump filling, tender and juicy. Recommended to dip in soy sauce or vinegar.

Dumplings served in beef broth. The dumplings absorb the savory broth, which is light and not greasy. A warm soup dish.

Hot pot featuring lamb, usually with various vegetables and hot pot ingredients. The broth is typically braised or medicinal, warming and nourishing. Suitable for sharing among multiple people.

A casserole dish stewed with a large fried fish head (usually carp head). The broth is fresh and rich, and the fish meat is tender. Usually includes ingredients like cabbage and tofu.

Northeastern style hot pot featuring pickled sauerkraut and thin slices of pork belly. The broth is sour, appetizing, and refreshing. The pork slices are rich but not greasy after cooking.

Black pepper beef tenderloin served sizzling on a hot iron plate. The beef is tender, and the black pepper sauce is rich and spicy, with an enticing aroma.

Pan-fried egg tofu drizzled with sauce and served sizzling on an iron plate. The tofu is crispy outside and tender inside, and the sauce is savory and goes well with rice.

Lamb ribs pan-fried until golden brown. The meat is tender and juicy, with a rich aroma. Simply seasoned to highlight the original flavor of the lamb.

Classic Taiwanese Sichuan dish, including large intestine and duck blood, stewed in spicy bean paste. Spicy and rich flavor, very good with rice. Usually served on a small stove to keep warm.

Deep-fried squid segments, stir-fried with salt and pepper, scallions, and chili. Crispy outside, chewy inside, savory and slightly spicy, suitable as a bar snack.

Beef tendon stewed for a long time, with a soft, chewy, and collagen-rich texture. The sauce is rich, sweet, and savory, suitable to accompany rice.

Quickly stir-fried tender beef slices. Can be served with scallion segments (scallion stir-fried), gai lan, or green pepper. Full of wok hei, tender meat.

Homestyle stir-fry with shredded dried tofu and shredded pork. The dried tofu is rich in bean flavor, and the shredded pork adds umami. Rich in texture, moderately savory.

Shredded pork stir-fried with sweet bean sauce. The sauce is bright red, with a sweet and savory flavor. Usually served with raw shredded scallions underneath to cut through the richness and enhance flavor.

Thinly sliced pork belly drizzled with a special lemon sauce. The sourness of the lemon balances the richness of the pork belly, making it refreshing and not greasy.

Stir-fried shelled edamame and shrimp. Vibrant colors, light and sweet flavor. Edamame is soft, and shrimp is springy.

A beloved Taiwanese dish. Fried shrimp balls with pineapple chunks, drizzled with mayonnaise. Sweet, sour, crispy, and rich in texture.

Mixed seafood (usually shrimp, squid, sea cucumber, etc.) stir-fried with vegetables. Retains the sweetness and crispness of the seafood, lightly thickened to blend flavors.

Classic Hakka dish, including pork belly, dried tofu, dried squid, and celery. Ingredients are stir-fried until dry and fragrant, savory, slightly spicy, with a chewy texture, excellent with drinks and rice.

Tender amaranth and silverfish (whitebait) stir-fried with thickening sauce. Slippery and soft texture, light and fresh flavor, suitable for the elderly and children.

Pork stomach slices and pickled mustard greens stir-fried over high heat. The sour crispness of the pickled mustard greens contrasts with the chewy pork stomach. Sour and appetizing.

Salty preserved meat slices stir-fried with garlic sprouts. The spiciness of the garlic sprouts balances the richness and saltiness of the preserved meat, with a unique flavor.

Diced chicken breast stir-fried with vegetables (like cucumber, peanuts). Can be spicy or non-spicy (Gong Bao or Jiang Bao flavor). The chicken is tender and smooth.

Deep-fried pork loin strips coated in a sweet and sour sauce. Red in color, crispy outside, tender inside, sweet and sour, a classic Chinese dish.

Deep-fried pork loin strips, stir-fried with salt and pepper and minced scallions and garlic. Dry, fragrant, crispy, moderately salty, suitable as a bar snack or appetizer.

Tender scrambled eggs enveloping fresh crispy shrimp. The egg aroma blends with the seafood flavor, resulting in a soft texture.

The most common egg dish, with a large amount of chopped scallions mixed into the beaten eggs and pan-fried. Rich scallion aroma, fluffy golden eggs.

Classic Taiwanese homestyle dish, baked omelet with crispy chopped preserved radish (cai po). Egg aroma with the sweet and salty crispness of the preserved radish, rich in texture.

Tender tofu and minced meat stewed in a sauce flavored with spicy bean paste and Sichuan peppercorns. Spicy and numbing flavor, tender tofu, very good with rice.

Pan-fried tofu and vegetables (like mushrooms, bamboo shoots) braised in sauce. The sauce is savory and flavorful, and the tofu absorbs the soup.

Fried tofu coated with a frothy salted egg yolk sauce. Gritty texture, rich salted egg yolk aroma, crispy outside, soft inside.

Napa cabbage braised with dried shrimp (kai yang). The cabbage is soft and sweet, and the dried shrimp adds umami. A refreshing vegetable dish.

A whole carp braised in spicy bean paste. The fish meat is tender, and the sauce is rich and spicy. Usually contains roe in the fish belly, a traditional famous dish.

Fish fillets cooked and drizzled with Thai lemon sauce. Sour, spicy, and appetizing, with a clear lemon aroma and delicate fish meat.

Fried fish fillets coated in a sweet and sour sauce. Crispy outside, tender fish inside, sweet and sour flavor suitable for all ages.

Steamed cod topped with crispy fried soy flakes (soy product). The salty crispness of the soy flakes contrasts wonderfully with the oily, tender cod.

Beef tendon stewed in braised beef broth. The broth is rich and slightly spicy, the beef tendon is soft and chewy, rich in collagen.

Lamb chunks stewed in braised broth. The lamb is fragrant, and the broth is warming. Suitable for those who enjoy lamb flavor.

Classic braised beef broth with braised beef chunks. Rich broth, large chunks of meat, savory and slightly spicy. Pure soup without noodles.

Clear soup with various seafood (like shrimp, squid, clams). The broth is fresh and refreshing, with abundant ingredients.

Clear soup made with pickled mustard greens and pork stomach slices. Sour and degreasing, the pork stomach is chewy. Refreshing and appetizing.

Simple clear soup with ginger and pork liver. The pork liver is tender, the broth is sweet, and the ginger removes gaminess and warms the stomach. A traditional blood-tonifying soup.

A thickened soup with amaranth and silverfish. Slippery texture, light and nutritious, suitable for all ages.

Homestyle clear soup with seaweed and egg drop. The broth is light and refreshing, with the oceanic aroma of seaweed and the fragrance of egg.

Chinese corn chowder, thickened, with corn kernels and egg drop. Slightly sweet and savory, warm and smooth.

Clear soup made with shredded pickled mustard greens and shredded pork. The savory and fresh flavor of pickled mustard greens is infused into the soup, simple and refreshing.

A classic Chinese thick soup with ingredients like tofu, wood ear mushrooms, bamboo shoots, and shredded pork. Flavored with vinegar and pepper, it's sour, spicy, and thick, making it very appetizing.

A clear soup with vegetables and egg drop. Lightly flavored, full of the natural sweetness of vegetables.

The simplest homestyle soup, containing vegetables and tofu cubes. Refreshing and light, suitable for pairing with heavier dishes.

Clear soup made with fresh clams and ginger shreds. The clams release a wonderfully fresh seafood flavor, and the ginger shreds ward off cold and enhance freshness.

Cabbage stir-fried over high heat, usually with garlic for fragrance. Retains the crisp texture and natural sweetness of the vegetables.

Blanched or quickly stir-fried sweet potato leaves, tender in texture. Often drizzled with garlic soy sauce or minced meat sauce for flavor. A healthy green vegetable.

Stir-fried baby bok choy, tender and crisp with a unique bean aroma. Usually more expensive, it's a popular seasonal vegetable.

Quickly stir-fried dragon beard vegetable (chayote tendrils), crisp and refreshing. Often stir-fried with bean paste or garlic for a unique flavor.

Stir-fried water shield greens, extremely crisp in texture with a light lotus fragrance. Often stir-fried with shredded pork or preserved plums to enhance flavor.

A common carbonated beverage, offering a cool, fizzy sensation. Suitable for cutting through the richness of stir-fried or deep-fried foods.

A refreshing lager beer, crisp with malt aroma and slight bitterness. An excellent choice to pair with stir-fried dishes.