Xiao Long Yin Shi

Braised thick dried tofu, firm and juicy, with a savory braising liquid aroma. Usually sliced and eaten, suitable with scallions or chili sauce.

Braised small dried tofu, firmer and chewier than large dried tofu. Rich braising liquid aroma, a classic appetizer to pair with drinks.

Braised kelp knots or slices, tender and slightly crisp. Rich in oceanic flavor and braising liquid aroma, refreshing and palate-cleansing.

Eggs slow-cooked in a special braising liquid, with a chewy texture for the whites and a creamy, flavorful yolk. A must-have side dish at Taiwanese noodle stalls.

Braised pig's head skin, rich in collagen, braised until tender and springy. Crisp and not greasy, with a smoky or braised aroma.

Pork ears with cartilage, thinly sliced. Rich in texture, with a soft ear skin and crunchy cartilage, and a strong braised flavor.

Pork tongue is tender and delicate, without coarse fibers. Juicy and flavorful after braising, with a unique texture.

Meat from both sides of the pig's cheek, with streaks of tendon. Tender and sweet, similar to a texture of half tendon, half meat. A very popular 'black and white cut' item.

The fattiest part of beef intestine, cleaned and braised. Tender, fatty, and juicy, with a rich flavor that intensifies with chewing. Very fragrant.

Pork stomach, thick, crisp, and chewy. Braised to remove gaminess, retaining the savory meat flavor.

Pork tail rich in collagen, braised until the skin is springy and the meat is tender. Suitable for those who enjoy gnawing on bones and the texture of collagen.

Taiwanese sausage, slightly sweet, with a hint of wine and spices. Usually sliced and eaten, it pairs even better with raw garlic slices.

Braised duck heads, flavorful with skin and bone. Suitable for those who enjoy gnawing on meat near the bone and savoring the braising liquid.

Braised chicken feet are rich in collagen, with thin, flavorful skin. Suitable as a snack or side dish for nibbling.

Chicken rump (Qi Li Xiang), high in fat content, tender and oily. Unique aroma after braising.

A special ingredient with a crisp, gelatinous texture. Savory and appetizing after braising.

Duck wings are firm and chewy, with a springy skin and rich flavor. Perfect for slow enjoyment, an excellent accompaniment to drinks.

Duck gizzard (duck stomach), firm and chewy. Becomes more flavorful with braising and chewing.

Braised cuttlefish (squid), thick and elastic meat. Full of freshness, sweet taste.

Braised chicken wings, smooth skin and tender meat. The braising liquid penetrates to the bone, savory and delicious.

Braised beef tripe (honeycomb tripe), chewy and springy, with the honeycomb structure absorbing plenty of braising liquid. A classic side dish at beef noodle restaurants.

Braised sliced beef (usually beef shank) with marbled fat, tender and not dry. Rich beef flavor.

Beef tendon stewed for a long time, tender and slippery, rich in collagen. Melts in your mouth with a rich flavor.

Braised beef intestine, cleaned to remove any gaminess. Chewy and tender, with a unique beef fat aroma.

Simple and pure clear soup noodles, usually with only broth, noodles, and a little green vegetable and scallions. Light flavor, allowing you to taste the original flavor of the noodles.

Plain noodles without soup, mixed with lard, soy sauce, or minced pork sauce. Fragrant and smooth texture.

Dry tossed noodles drizzled with savory Zha Jiang made from stir-fried dried tofu, minced meat, and bean paste. Rich flavor, requires thorough mixing before eating.

Dry tossed noodles with a rich sesame paste base, usually with peanut aroma. Thick and smooth texture, overflowing with fragrance.

A dry tossed noodle dish with a double flavor of Zha Jiang (savory minced meat sauce) and Ma Jiang (sesame paste). Rich in layers of flavor, with both sesame aroma and savory meat sauce.

Restaurant's specialty noodles, usually referring to noodles with strong flavors or spiciness. Specific ingredients vary by restaurant's recipe.

Clear soup noodles with fresh pork wontons. Thin and fresh wonton skin, smooth noodles, and usually a clear and refreshing broth.

Dry tossed noodles with fresh pork wontons. Usually drizzled with thick soy sauce or minced pork sauce, suitable for those who prefer dry tossed noodles.

Noodles in soup with pickled mustard greens and shredded pork. The broth has a slight sourness and savory flavor from the pickled mustard greens, refreshing and appetizing.

Dry tossed noodles topped with stir-fried pickled mustard greens and shredded pork. Balanced sour and salty, with a crisp texture and unique flavor.

Similar to hot and sour soup noodles but not spicy. The soup is thickened, with egg drop, wood ear mushrooms, shredded pork, and other rich ingredients. Smooth and mellow texture.

Noodles in hot and sour soup. The broth is intensely sour and spicy, with rich ingredients (tofu, wood ear mushrooms, bamboo shoots, etc.), and a thick texture.

Noodles cooked in a rich beef broth, but usually without large pieces of beef (or only a small amount of minced meat). Suitable for those who enjoy beef broth but don't necessarily need to eat the meat.

Tender egg drop added to beef noodle soup. Enhances the eggy aroma and mellow texture.

The restaurant's signature dry tossed noodles, combining Zha Jiang, beef chunks, and a spicy kick. Rich flavor, intense aroma, and extremely satisfying.

A representative Taiwanese dish. Dark brown rich broth, served with large pieces of tender braised beef with tendon and chewy noodles. Usually served with pickled mustard greens.

Boiled dumplings, with chewy skin and plump filling. The filling is usually pork with cabbage or chives. Served with soy sauce, vinegar, or chili sauce.

Dumplings served in rich beef broth. The dumplings absorb the essence of the broth, enhancing the flavor.

Dumplings served in hot and sour soup. The thick, sour, and spicy soup coats the dumplings, creating a rich and appetizing experience.

Boiled wontons drizzled with special chili oil, vinegar, and spice sauce. Spicy and slightly sour, with smooth skin and fresh filling.

Seasonal vegetables (like sweet potato leaves, water spinach, etc.) blanched and drizzled with garlic soy sauce or braised pork sauce. Crisp and refreshing, nutritionally balanced.

Clear soup made with fresh clams, with ginger shreds to remove fishiness and enhance freshness. The broth is full of oceanic sweetness.

Light and home-style soup with tender tofu and egg drop. Mild taste, refreshing and palate-cleansing.

Simple egg clear soup, sprinkled with scallions. Sweet and clear broth, with tender egg drop.

Pork meatballs, bouncy and juicy, cooked in a clear broth. Sprinkled with chopped celery and white pepper for flavor.

Fresh fish slices cooked in soup, usually with ginger shreds to remove fishiness. Tender fish, delicious broth.

Clear soup with fresh pork wontons, served with green vegetables and seaweed shreds or egg crepe shreds. Thin and smooth wonton skin, clear and refreshing broth.

Thickened soup with shredded pork, vegetables, and egg drop. Mellow taste, similar to hot and sour soup but not sour or spicy.

A classic Chinese thick soup, characterized by a balance of sour and spicy. Ingredients usually include tofu, wood ear mushrooms, bamboo shoots, pork blood, and shredded pork, finished with egg drop.

Clear stewed beef broth with egg drop. The soup is clear, with a sweet and mellow taste. Suitable for those who prefer original broth flavors.

Soup with four main ingredients (commonly fish balls, wontons, meat slices, vegetables, etc., varies by restaurant). Abundant and satisfying.

Stir-fried rice cooked over high heat, with distinct grains. Mixed with shredded pork, egg, and scallions, it's incredibly fragrant.

Fried rice with diced ham and egg. The savory ham and egg aroma combine perfectly, very popular.

Deluxe fried rice with a variety of ingredients (such as shrimp, shredded pork, ham, etc.). Every bite contains rich ingredients.

Fresh shrimp stir-fried with egg. Shrimp is sweet and crisp, fried rice is dry and not greasy.

Fried rice with diced seasonal vegetables. Refreshing and balanced, suitable for those with lighter palates.

White rice topped with a thickened sauce of shrimp and vegetables. The sauce is rich and delicious, with a moist and smooth texture.

Stewed beef brisket and rich sauce poured over white rice. Strong beef flavor, very appetizing.

Noodles stir-fried with shrimp, vegetables, and egg. The noodles absorb the sauce and wok hei, with a fresh and delicious flavor.

Noodles stir-fried with various vegetables and egg. Refreshing and healthy, retaining the aroma of high-heat stir-frying.

Classic Taiwanese stir-fried noodles, with shredded pork, vegetables, and seasonings. Savory and flavorful, with chewy noodles.

Cabbage stir-fried with sweet and sour sauce. Sweet, sour, and appetizing, retaining the crispness of the vegetables.

Shrimp stir-fried after high-temperature frying, with crispy shells that are edible and tender meat. Moderately sweet and salty, with a rich aroma.

Diced lamb belly with skin, stir-fried quickly, usually with scallions, garlic, satay sauce, or chili. Tender lamb without gaminess, nourishing and delicious.

Braised large intestine, then deep-fried. Crispy outside, tender and juicy inside, perfect with salt and pepper.

Wontons deep-fried to golden crisp. The skin is as crispy as a biscuit, with a delicious filling, suitable as a snack or side dish.

Seasonal vegetables stir-fried over high heat, retaining their freshness and color. Light and healthy.

Beef slices stir-fried with water spinach or Chinese broccoli, with satay sauce. Rich satay aroma, very appetizing.

Crispy outside, tender inside fried tofu, usually made with firm tofu or egg tofu. Served with garlic soy sauce.

Sea snail meat is crisp and elastic, stir-fried with basil, chili, and minced garlic. A great dish to accompany drinks.

Dried shredded radish (cai po) mixed with egg and pan-fried until golden. The savory dried radish and egg aroma blend perfectly, full of old-fashioned flavor.

Dried tofu shreds stir-fried with shredded pork, rich in texture, savory and goes well with rice.

Fresh fish deep-fried and seasoned with salt and pepper. Crispy outside and tender inside, you can taste the sweetness of the fish.

A classic Sichuan dish, Taiwanese-style改良版. With duck blood and large intestine as main ingredients, stewed with pickled mustard greens and spicy bean paste, served warm in a mini hot pot. Numbing, spicy, savory, and very appetizing.

A famous Hakka dish. Large intestine stir-fried with plenty of ginger shreds and vinegar essence. Intensely sour, with chewy and springy large intestine, very appetizing.

Single-serving mini hot pot, including meat slices, vegetables, hot pot ingredients, and broth. Warm and abundant.

Hot pot with stewed beef brisket as the base, larger portion. Rich broth, tender beef brisket, suitable for sharing among multiple people.

Hot pot featuring beef tripe as the main ingredient, with a rich broth. The tripe absorbs the soup, making it chewy and delicious.

The restaurant's deluxe hot pot, featuring beef, tripe, and tendon. Abundant ingredients and delicious flavor, perfect for gatherings.

Rolls made of tofu skin wrapped around bean sprouts, shaped like fish. Crisp and refreshing texture, usually drizzled with sesame paste.

Cold salad of shredded cabbage heart, with dried tofu shreds and peanuts, dressed with vinegar and sesame oil. Crisp texture, sour, and appetizing.

Cold salad of tofu skin, tender and elastic, with a refreshing seasoning.

Tender tofu served with diced preserved egg, drizzled with thick soy sauce, and sprinkled with bonito flakes and scallions. A classic Taiwanese cold dish.

Marinated duck egg, the white is a semi-transparent black jelly, and the yolk is thick. Unique flavor.

Cold salad of black wood ear mushrooms, crisp texture. Usually seasoned with vinegar, ginger shreds, and chili, it's sour, spicy, and appetizing.

Cold salad of eggplant, retaining its vibrant purple color. Tender texture, seasoned with garlic soy sauce.

Deep-fried crispy small dried fish, often stir-fried with peanuts or dried tofu. Savory and slightly spicy, rich in calcium.

Crushed pickled cucumbers, crisp and juicy. Sweet, sour, and garlicky, it's very refreshing.

Cold salad of chayote tendrils, tender and crisp. Usually served with mayonnaise or Japanese dressing.

Blanched broccoli, retaining its original flavor. Crisp and healthy.

Cold salad of soybean sprouts, crisp and firm texture. Simply seasoned, refreshing and delicious.

Cold salad of bitter melon, usually thinly sliced and treated to remove some bitterness. Crisp, slightly bitter, and cooling.

Boiled peanuts, soft and fluffy texture. Simply seasoned with salt water to bring out the natural sweetness of the peanuts.

Cold salad of kohlrabi (cabbage head), crisp and juicy, similar to pickled radish. Sweet, sour, and appetizing.

Pickled cabbage, extremely crisp texture. Distinct sweet and sour flavor with garlic aroma, the perfect accompaniment to stinky tofu.

Boneless or bone-in chicken feet mixed with spicy sauce. Chewy texture, spicy and stimulating, suitable for pairing with drinks.

Peanuts mixed with chili, Sichuan peppercorns, and other spices. Crispy and spicy, making you want to eat more.

Sichuan specialty cold dish. Chicken is drizzled with a special 'strange flavor' sauce that is sour, sweet, numbing, spicy, salty, savory, and fragrant. Unique and rich flavor.

A representative Taiwanese snack. Smoked shark meat, tender with a smoky aroma. Pairs even better with mustard soy sauce.