Xiao Sichuan Handmade Dumpling Noodles Restaurant

Boiled dumplings with chives and minced pork filling. The chives have a rich and unique flavor, and the wrappers are chewy. Usually served with soy sauce or vinegar.

Dumplings filled with cabbage and minced pork. The filling is crisp and sweet, suitable for those who prefer a refreshing taste. Dipping in garlic soy sauce enhances the flavor.

A combination of dumplings with different fillings (usually chives and cabbage). You can taste multiple flavors at once. Suitable for indecisive diners.

Dumplings placed in rich braised beef soup. The dumplings absorb the essence of the soup, making them flavorful. A dish that combines soup and main course.

Dumpling dish served with hot and sour soup. The soup is sour and spicy, rich and thick. The combination of dumplings and hot and sour soup is very appetizing.

Dumplings served with clear broth. The broth is light, highlighting the original freshness of the dumplings. Suitable for those who prefer a light taste.

Uncooked fresh dumplings for customers to take home and cook themselves. Easy to store, can be cooked anytime.

Dry-mixed noodles with spicy sauce and wontons. The flavor is spicy and fragrant, with tender wontons. Stir well before eating.

Wonton dish seasoned with chili oil and special sauce. The wontons are smooth, and the sauce is spicy and flavorful. A classic Sichuan snack.

Sichuan-style spicy noodles, usually containing sesame paste, chili oil, and crushed peanuts. The flavor is rich and slightly spicy, with noodles coated in sauce. Rich layers of flavor.

Simply seasoned dry-mixed noodles, usually with minced pork sauce or soy paste. A common traditional staple in Taiwan. Mix well and eat while hot.

Dry-mixed noodles made with Yi noodles, which have a unique chewy texture. Served with minced pork sauce, the flavor is savory and fragrant. Suitable for those who like a chewy texture.

Yi noodles served in a clear broth. The Yi noodles remain chewy in the hot soup, and the broth is light and sweet. A warm noodle soup option.

Dry noodles topped with fragrant sesame paste. The sesame aroma is rich, and the texture is thick and smooth. Stirring well makes every bite full of sesame flavor.

The simplest and most unadorned noodle soup, usually with just clear broth, noodles, and scallions. The broth is clear and not greasy. A traditional old-fashioned noodle dish.

Noodle soup with bouncy pork meatballs. The meatballs are fresh and juicy, served with clear broth and noodles. A simple and delicious everyday meal.

Noodle dish with hot and sour soup as the base. The soup is flavorful, sour, and spicy, with abundant ingredients (usually tofu, wood ear mushrooms, bamboo shoots, egg drops, etc.). Smooth and appetizing.

Dry noodles topped with special sweet bean sauce and minced meat. The sauce is rich and fragrant, with a savory-sweet taste. Served with diced dried tofu and minced meat for a rich texture.

Fresh pork wontons added to clear soup noodles. The wontons have thin wrappers and fresh fillings, and the broth is refreshing. A popular noodle choice.

Noodles (soup or dry) served with braised pork knuckle. The pork knuckle is braised until tender and flavorful, rich in collagen. It's chewy and not greasy, very filling.

Classic Taiwanese noodle dish, braised beef soup with large beef chunks. The soup is rich and mellow, with the aroma of Chinese herbs and bean paste. The beef is tender and moderately cooked.

Beef noodle soup (no beef chunks) with added wontons. You can enjoy the deliciousness of the beef broth and the freshness of the wontons. A richer texture.

A dish with only beef broth and noodles (no beef chunks). Suitable for those who like the taste of beef broth but don't want to eat large pieces of meat. More affordable.

Noodle soup with stir-fried pickled mustard greens and pork slivers. The pickled mustard greens are savory and crisp, and the pork slivers are tender. The broth is refreshing with the unique aroma of pickled mustard greens.

A set meal of braised pork knuckle served with white rice. The pork knuckle is braised until tender and flavorful, rich in collagen. Usually served with some side dishes.

Tender poached chicken pieces served with white rice. The chicken is smooth and juicy, with a scallion oil aroma. A refreshing and appetizing dish.

Braised beef chunks served with white rice. The rich braising sauce poured over the rice is very appetizing. Generous beef chunks.

White rice soaked in hot and sour soup. The rice absorbs the hot and sour soup, making it moist and smooth. Suitable for those who like soup with rice.

Taiwan's national delicacy, white rice topped with slow-cooked minced pork sauce. Savory and slightly sweet, rich in fat. Stirring makes every bite fragrant.

Braised beef soup with beef chunks. The soup is rich and fragrant, and the beef is tender. Suitable for enjoying on its own or pairing with dry noodles or rice.

Only braised beef broth, no beef chunks. You can taste the essence and aroma of the beef broth. An economical soup option.

Pork meatballs added to clear broth. The meatballs are chewy and bouncy, and the broth is refreshing. A common Taiwanese home-style soup.

Fresh pork wontons added to clear broth. The wontons have thin wrappers and fresh fillings, with a little green vegetable and celery bits. Smooth texture.

A thick, sour, and spicy soup. Contains abundant ingredients such as shredded tofu, wood ear mushrooms, bamboo shoots, and egg drops. Appetizing and satisfying.

Clear soup made with seasonal vegetables and tofu. Light and healthy, with balanced nutrition. Suitable for those who prefer a lighter meal.

Simple egg drop soup with added vegetables. The egg drops are smooth, and the broth is refreshing. A good choice to pair with heavy-flavored dishes.

Soup made with pork diaphragm meat (liver connection). The meat is sinewy and chewy, and the broth is fresh. Usually served with ginger slices to remove any gamey smell.

Soup made with pork intestines. The intestines are soft and chewy, with no gamey smell. The broth is usually clear and sweet, with ginger slices for flavor.

Fresh seasonal vegetables, blanched and seasoned with soy paste or braising sauce. Crisp texture, rich in fiber.

Assorted cold appetizers (e.g., dried tofu, seaweed, braised eggs). Usually placed on shelves for customers to choose themselves. Prices are usually calculated by plate size or type.