Wuhua Ma Shui Jiao Guan Taipei Minsheng Men Shi

A classic dumpling flavor, with a filling made from a mixture of minced pork and cabbage, offering a crisp and sweet taste. The wrapper is chewy and elastic. Usually eaten with soy sauce, vinegar, or garlic paste.

The filling contains fresh chives and pork, with a rich and unique chive aroma. It's the top choice for those who prefer strong flavors. It's recommended to dip in soy sauce for added flavor.

The filling contains sweet corn kernels and pork, with a sweet flavor that is very popular with children. You can taste the texture of corn in every bite. Enjoy the original flavor without much dipping sauce.

The filling is made with Taiwanese milkfish, paired with a bit of chives to remove any fishy smell. The fish meat is delicate and fresh, with a unique seafood flavor. It's a dumpling with a strong local characteristic.

Each dumpling contains a whole or chopped fresh shrimp and pork filling. The texture is springy and delicious, offering a dual enjoyment of seafood and meat. Although slightly more expensive, the ingredients are substantial.

Dumplings are placed in a rich hot and sour soup, combining a main dish and soup in one bowl. Hot and sour soup typically contains ingredients like tofu, wood ear mushrooms, and egg drop. It has a rich texture and is a tangy and appetizing starter.

A thick porridge made from simmered millet, with a smooth and mellow texture and a faint grain aroma. It has a light flavor and is usually served with strong-flavored side dishes or sweetened. It's a common accompaniment in northern Chinese noodle restaurants.

Fresh seasonal vegetables are blanched in boiling water and seasoned with soy sauce or scallion oil. The texture is crisp and refreshing, suitable for a balanced diet. Vegetable types vary by season.

Various cold appetizers, such as dried tofu, seaweed, braised eggs, or kimchi. Usually displayed on shelves for customers to pick themselves. Diverse flavors, they are the best appetizers while waiting for the main course.

Only beef soup and noodles, no beef chunks. The soup base is simmered with soy sauce, fermented bean paste, and spices, resulting in a rich and savory flavor. Suitable for customers who want beef soup but not the meat.

One of Taiwan's most representative noodle dishes, with a deep brown, rich, and slightly spicy braised broth. It includes large, tender stewed beef and chewy noodles. Often served with pickled mustard greens to enhance the flavor profile.

A light soup containing fresh vegetables and soft tofu. The broth is clear and not greasy. Suitable for pairing with richer noodle dishes or dumplings.

Soup made with savory and crisp pickled mustard greens and shredded pork. The flavor is uniquely savory and rich. A simple, home-style soup.

A thick soup that is sour and spicy, very appetizing. Rich in ingredients, it usually includes tofu, wood ear mushrooms, carrots, shredded bamboo shoots, and egg drop. Adding pepper before drinking enhances the flavor.

Chewy fish balls are added to a clear broth. The fish balls have a Q-like, crisp texture with a sweet fish flavor. The soup is usually garnished with celery seeds and white pepper for flavor.

A traditional Taiwanese medicinal soup, with main ingredients including Chinese yam, gorgon fruit, lotus seeds, poria cocos, and pig stomach. The soup is milky white, with a mellow and sweet taste, and a hint of wine aroma. It has nourishing and health-promoting effects.

Thin-skinned, large bite-sized wontons, usually filled with seasoned minced pork. The soup is light and refreshing, served with seaweed strips, egg crepes, and greens. The wontons are smooth and easy to eat, very filling.

A dark soup made by stewing pork ribs with various medicinal herbs. The soup is sweet and slightly bitter, and the pork ribs are stewed until tender and flavorful. It's a limited winter tonic soup that warms the body.

Rich braised beef soup base with large, tender stewed beef chunks, but no noodles. Perfect for pairing with other dry noodles or rice dishes. Enjoy the pure beef aroma and soup.

Simple yet classic dry mixed noodles, seasoned mainly with special soy sauce and lard. The noodles are chewy, and the aroma is rich after mixing. You can taste the purest wheat fragrance of homemade noodles.

Drizzled with a sauce made from rich sesame paste and peanut butter. After mixing, the sauce clings tightly to the noodles, resulting in a thick and smooth texture. Every bite is full of intense sesame aroma.

A northern flavor, stir-fried shredded pork with sweet bean sauce as a topping. The flavor is a blend of savory and sweet, with a unique taste. Served with shredded cucumber or scallions for a refreshing contrast.

Sichuan-style spicy mixed noodles, topped with minced meat, Sichuan peppercorns, and chili oil. The flavor is numbing, spicy, and fragrant, stimulating the appetite. A must-try noodle dish for spice lovers.

A basic noodle soup with a clear and refreshing broth. Simple toppings usually include greens and chopped scallions. Suitable for customers who prefer light flavors or don't want something too greasy.

Stir-fried pickled mustard greens and shredded pork are added to the noodle soup. The savory flavor of the pickled mustard greens infuses the broth, making it more delicious. The crisp texture of the pickled mustard greens contrasts with the chewy noodles.

Cooked noodles are added to the hot and sour soup. The thick soup coats the noodles, making every bite tangy and flavorful. It's a generous portion that will warm you up.

Combines large Wenzhou wontons with noodles. You can enjoy both the smooth wontons and chewy noodles at once. It's a hearty and filling noodle dish.

Winter special medicinal pork rib soup with noodles. The herbal broth is mellow, and the pork ribs are tender. The noodles absorb the medicinal soup, offering a unique flavor.

Sesame sauce noodles designed specifically for vegetarians, containing no animal products or five pungent spices. The rich aroma of sesame paste is its main characteristic. The texture is rich but not heavy, healthy and delicious.

A gift box of turnip cake, perfect for gifting or family enjoyment. It usually needs to be sliced and pan-fried or boiled at home. The texture is dense and smooth, full of the natural sweetness of shredded radish.

Similar to a scallion pancake wrapped around a pan-fried egg with scallions. The pancake is crispy, and the inside is rich with egg flavor. Rolled into a strip for easy eating, it has rich layers.

Crispy pancake wraps filled with braised pork slices, scallion segments, and sweet bean sauce. Similar to Peking duck wraps, but the pancake is thicker and crispier. Moderately savory and sweet, with a rich pork aroma.

Pan-fried until golden and crispy, rolled with braised beef shank, scallions, and sauce. The beef is tender and flavorful, forming an excellent contrast with the crispy pancake. It's a hearty dish, suitable for sharing.

A classic Chinese noodle dish with distinct layers in the dough, mixed with plenty of scallions. Pan-fried until golden brown on both sides, it's crispy on the outside and soft on the inside. The aroma of scallions and noodles bursts with every bite.

Pan-fried until the surface is golden brown and slightly charred. Contains cured meat or dried shrimp for flavor, with a tender and dense texture. Dipping in soy sauce paste or chili sauce enhances the flavor.

Pan-fried until golden brown, filled with a sweet and smooth mashed sweet potato filling. It's a sweet dessert. The texture is crispy on the outside and soft on the inside, with natural sweetness.

A common dim sum in Hong Kong, topped with crab roe. The filling is usually a mixture of pork and shrimp, with a firm and springy texture. The wrapper is thin and soft, with delicious meat juices.

Siu mai featuring fresh shrimp as the main ingredient. You can taste sweet shrimp meat in every bite. It's fragrant after steaming and pairs well with tea.

A platter combination of various flavored siu mai. You can taste multiple flavors like crab roe and shrimp at once. Ideal for customers who want to try different flavors.

The green skin is made with vegetable juice, giving it an emerald green appearance. The filling is mainly eggs and vegetables, suitable for ovo-lacto vegetarians. The taste is refreshing and not greasy.

A famous Chinese dim sum, with thin wrappers and generous fillings, containing abundant savory soup. Be careful of the hot soup; it's recommended to take a small bite first to sip the soup. Ginger slices and vinegar can help cut through the richness and enhance the flavor.

Chicken feet that have undergone multiple cooking processes: deep-frying, braising, and steaming. The texture is tender and flavorful, with meat easily separating from the bone. The sauce is rich, with fermented black bean and a hint of spice, and is rich in collagen.