Xinyang Noodle House (Huaining Branch)

Plump dumplings in a rich beef broth. The wrappers absorb the soup, creating a unique flavor that combines the deliciousness of dumplings and beef soup.

Dumplings with hot and sour soup. The soup has a sourness from vinegar and spiciness from pepper, containing tofu and shredded wood ear mushrooms. Appetizing and rich in texture.

Spicy beef broth with dumplings. Rich flavor with Sichuan peppercorn aroma. Suitable for those who prefer strong and spicy tastes.

Dumpling soup with a broth made from fresh tomatoes. The soup is sweet and sour, with a refreshing taste. Mild flavor, suitable for all ages.

Classic boiled dumplings, usually filled with pork and vegetables. Chewy wrappers, recommended to be eaten with soy sauce or vinegar.

Rich beef broth stewed with fermented bean paste and soy sauce, served with tender beef chunks and noodles. Savory and slightly spicy, a classic Taiwanese noodle dish.

Beef noodle soup simmered with tomatoes. The soup is appetizingly sweet and sour, balancing the richness of the beef. Refreshing and unique flavor.

Beef noodles without soup, mixed with sauce and beef chunks. Rich sauce flavor, allowing you to better appreciate the chewiness of the noodles and the original taste of the beef.

Noodles with freshly fried pork chop. The pork chop is crispy outside and tender inside, marinated to perfection. Usually served separately or on top of the noodles.

Clear soup noodles with pickled mustard greens and shredded pork. The savory and sour taste of pickled mustard greens enhances the soup's layers, offering a refreshing and appetizing flavor.

Noodles in a thick hot and sour soup. Every bite is filled with the sourness of vinegar and the spiciness of pepper, with abundant ingredients.

Dry noodles drizzled with special Zha Jiang sauce (usually made from sweet bean paste, minced meat, and dried tofu). Savory and rich sweet flavor, needs to be mixed well before eating.

Dry noodles with a sesame paste base. Rich sesame aroma and smooth peanut flavor, mellow and fragrant.

Dry noodles with both Zha Jiang sauce and sesame paste. Combines the savory flavor of Zha Jiang sauce with the rich creaminess of sesame paste, offering complex layers of taste.

Beef broth and noodles only, no beef chunks. For those who want to taste the beef broth but not the meat.

Beef noodle soup with a tomato base, no large chunks of beef. The soup is fresh and delicious, with a balanced sweet and sour taste.

Beef noodles with special spicy sauce. The broth is spicy and stimulating, with the numbing sensation of Sichuan peppercorns, and tender braised beef chunks.

Spicy soup base with shredded pork and noodles. Intensely spicy and satisfying, with tender shredded pork.

Zha Jiang dry noodles with added spicy sauce. Adds spiciness to the savory and sweet Zha Jiang flavor, a choice for those who love strong flavors.

Spicy soup and noodles only, no beef chunks. For those who want spicy soup.

Simple dry mixed noodles with a spicy sauce. The noodles absorb the chili oil and seasonings, providing a stimulating spicy kick.

Clear soup noodles with chewy and juicy pork meatballs. The soup is light and fresh.

Pure beef broth without noodles. Rich broth with generous beef chunks, suitable for pairing with dry noodles or dumplings.

Tomato beef broth without noodles. The sweet and sour tomatoes are infused into the beef broth, creating a unique flavor.

Refreshing soup with tomatoes and egg ribbons as main ingredients. Smooth texture, sour and appetizing.

Simple soup with chewy pork meatballs. The broth is usually made from pork bones, light and fresh.

Homestyle soup with seaweed and egg ribbons. Has a light sea flavor, mild and smooth.

Soup made with pickled mustard greens and shredded meat. The savory and sour taste of pickled mustard greens makes the soup very refreshing.

Soup with seasonal vegetables and egg ribbons. Nutritionally balanced, light flavor.

Thickened soup, sour and spicy, typically containing tofu, pork blood, wood ear mushrooms, bamboo shoots, and egg ribbons. Rich and smooth texture.

Slow-braised eggs, chewy whites and flavorful yolks. A common side dish.

Braised dried tofu, sliced. Firm texture with the aroma of braising liquid.

Braised seaweed knots, tender and crisp texture. Rich in minerals, a refreshing side dish.

A platter of assorted braised items (e.g., braised eggs, dried tofu, seaweed). Ideal for those who want to try multiple flavors at once.

Pickled vegetables, usually Taiwanese-style kimchi, with a sweet and sour crisp taste. Very refreshing.

Sliced braised pig ears with cartilage, crispy texture. Rich in collagen, delicious as a side dish with drinks.

Chilled cucumber salad, usually marinated with garlic and vinegar. Crisp and refreshing, suitable for summer.

Blanched seasonal vegetables drizzled with dark soy sauce or braising liquid. A healthy and simple side dish.

Deep-fried tofu, crispy on the outside and tender on the inside. Tastes even better with dipping sauce.

Shrimp paste and minced meat wrapped in bean curd skin and deep-fried. Crispy outside and fresh inside, a Taiwanese specialty snack.

Cold appetizer, silken tofu topped with chopped preserved egg, drizzled with dark soy sauce and bonito flakes. Smooth texture, unique flavor.

A la carte fried pork chop. Marinated pork coated and deep-fried, crispy and juicy.

Internationally renowned carbonated beverage. Sweet fizzy water, best enjoyed cold to beat the heat.

Locally produced Taiwanese beer. Crisp and smooth, suitable for pairing with stir-fries or fried dishes.

Uncooked frozen or fresh dumplings, for take-home cooking.

House-made chili sauce with fermented black beans for added flavor. Spicy and savory, suitable for mixing with noodles or as a dipping sauce.