Xiao Xiang Zi Qing Dun Niu Rou Mian Nei Hu Dian

A classic Taiwanese noodle dish with a rich beef broth simmered slowly, topped with tender braised beef chunks and springy ramen noodles. The broth is savory and slightly spicy, with layers of doubanjiang and spices. Enjoying the noodles and broth hot is the most satisfying.

Springy ramen noodles served with aromatic beef broth, without beef chunks. Suitable for diners who want to enjoy the rich broth and noodle texture but do not want to eat meat. The soup is fresh and delicious, simply satisfying.

Tender lamb slices served with a clear or herbal broth. The lamb is tender, the broth is warm and nourishing, and the noodles absorb the essence of the broth. A top choice for warming the stomach.

Clear broth with savory and crisp pickled mustard greens and stir-fried shredded pork. The unique flavor of the pickled mustard greens enhances the freshness of the broth, with rich texture layers. A classic home-style noodle dish.

Clear chicken broth with tender chicken. The broth is clear and not greasy, with a light and fresh taste, and delicate meat. Suitable for those who prefer light flavors.

Simple and unadorned clear soup ramen, served with slow-cooked tender white radish. The broth is clear and sweet, and the radish is soft and juicy. A traditional noodle dish showcasing the original flavor of the ingredients.

Noodles without soup, drizzled with special sauce or minced meat sauce. The noodles are springy and chewy, and the sauce is fragrant when mixed. Every bite is full of rich flavor.

Dumplings with crisp cabbage and minced pork filling. The skin is thin and the filling is abundant, with sweet juice when bitten. Tastes even better with soy sauce, vinegar, or sesame oil.

Fresh cucumber smashed and marinated with garlic and vinegar. The texture is crisp and refreshing, sweet and sour, and appetizing. An excellent side dish to accompany noodles.

Silky tofu topped with chopped preserved eggs, drizzled with soy paste and scallions. The unique flavor of the preserved eggs blends perfectly with the mildness of the tofu. The texture is cool and smooth.

White radish slow-cooked in broth for a long time. The texture is soft and without residue, having absorbed the essence of the broth, with a sweet and fresh taste.

Black fungus cold-tossed with vinegar sauce. The texture is crisp and refreshing, sour and appetizing. A healthy side dish rich in dietary fiber.

Blanched seasonal fresh vegetables, drizzled with a light sauce or braising liquid. Retains the natural sweetness and nutrients of the vegetables. Refreshing and palate-cleansing.

Kimchi pickled with fruits, vegetables, and fermented bean curd, presenting a golden color. The texture is crisp and tender, with a sweet and sour, mellow taste and a rich garlic aroma. Unique and appetizing flavor.

Fresh green broccoli simply blanched. The texture is crisp, retaining the natural sweetness of the vegetables. A healthy and light side dish option.

Kelp root shredded and served cold, usually seasoned with vinegar, garlic, and chili. The texture is crisp and chewy, sour and spicy, and refreshing. Rich in oceanic flavor.

Honeycomb beef tripe slow-cooked in a secret braising liquid for a long time. The texture is chewy and springy, with deep braised flavor and moderate saltiness. Suitable for slow savoring.

Black pork sausage made with kaoliang liquor. The meat is dense and juicy, with a light aroma of liquor and the sweetness of pork. Unique flavor, more fragrant the more you chew.

Traditional Taiwanese fried rolls, usually filled with pork, onions, etc., with a crispy exterior. Full of nostalgic flavor and rich texture. Recommended to dip in sweet chili sauce.

Tempura made by mixing burdock shreds into fish paste and frying. The texture is soft and chewy, with the unique fibrousness and aroma of burdock. Sweet and delicious.

King oyster mushrooms are simmered in braising liquid until flavorful. The texture is springy and juicy like meat, absorbing the savory braising liquid. A refreshing and delicious vegetarian option.

A traditional cake made from taro shreds and rice batter. The texture is dense and chewy, with a rich taro aroma in every bite. Can be eaten directly or with sauce.

Layered hundred-layer tofu that easily absorbs braising liquid. The texture is soft and chewy, full of rich bean and braising flavors.

Eggs are boiled, peeled, and steeped in braising liquid until flavorful. The egg white is chewy and colored, and the yolk is creamy. A classic side dish for noodles or rice.

Assorted braised platter, usually including pork offal, meat, or bean products, depending on the day's supply. Rich variety, suitable for sharing among many.

Dense handmade dried tofu, braised to a deep brown color. The texture is firm, fragrant, and chewy, with a rich bean flavor. A classic braised item that gets more flavorful the more you chew.

Kelp knots or slices are simmered in braising liquid. The texture is tender yet crisp, with both oceanic freshness and the savory aroma of the braising liquid. Rich in minerals.

Fish paste-based tempura strips, which become soft, chewy, and sweet after braising. They absorb the soup and become even more delicious.

A traditional cake made from glutinous rice mixed with edible animal blood. The texture is sticky and dense, with a unique rice aroma. It tastes even better after braising and is a characteristic Taiwanese snack.

Uses Taiwanese specialty Hong Yu black tea (Taiwan Tea No. 18). The tea soup is ruby red and bright, with natural mint and cinnamon aromas. The taste is mellow and leaves a sweet aftertaste.

Milk tea made with Hong Yu black tea as the base. The unique aroma of Hong Yu perfectly combines with the milk flavor, resulting in a smooth and rich texture. Sweet and delicious.

Pure black tea with fresh milk. The milk flavor is naturally rich and mellow, complementing the tea aroma. The taste is refreshing and smooth, healthy and burden-free.

Clear soup made from simmering white radish. The broth is sweet and refreshing, and the radish is cooked until it melts in your mouth. Suitable for pairing with heavier dry noodles or braised items to cleanse the palate and warm the stomach.

Egg drops stirred into a simple clear broth, usually with chopped scallions for flavor. The egg drops are silky, and the broth is light and smooth. A soup full of home-style flavor.

Tender lamb slices simmered in soup with ginger slices to remove gaminess and enhance freshness. The broth is warm and nourishing, and the meat is tender and not dry. A bowl will warm you up.

Rich broth made from simmering beef bones and beef, served with freshly sliced beef. The broth is aromatic and rich, and the beef is fresh and delicious. Every sip is concentrated essence.