Xiong Di Mian Guan Nei Hu Dian

Dry noodles mixed with fragrant fried shallots. Savory flavor with a traditional old-fashioned taste, needs to be mixed well before eating.

Dry noodles drizzled with rich sesame paste. Has a thick nutty aroma and a slight sweetness, smooth texture, a classic Taiwanese noodle dish.

Simply seasoned plain dry noodles, usually flavored with soy sauce, lard, or vinegar. Refreshing and simple taste, can add chili oil or black vinegar according to personal preference.

Spicy noodle dish originating from Sichuan. Served with Sichuan peppercorns, chili oil, sesame paste, and minced meat. Flavor is spicy and rich with complex layers.

Dry noodles mixed with "fish-fragrant" minced pork. "Fish-fragrant" is a flavor profile combining spicy, sour, sweet, and savory notes, with a strong appetizing aroma.

Specially made spicy dry noodles. Chewy noodles tossed with the restaurant's unique spicy sauce, full of heat, suitable for spice lovers.

Noodles topped with a rich sauce made from sweet bean paste and minced meat. Savory and slightly sweet taste, rich sauce aroma.

Specialty noodles flavored with Jingjie (a type of herb) and shrimp oil. Has a unique herbal fragrance and seafood umami, distinctive flavor.

Dry noodles mixed with abundant fish roe. Every bite offers the sensation of fish roe bursting in your mouth, full of oceanic flavor.

Noodles served with chicken puree and egg sauce. Soft and smooth texture, mild and delicious flavor.

Classic Taiwanese noodle soup. Beef chunks braised with soy sauce, bean paste, and spices. Rich and mellow broth, tender meat.

Noodles served with braised "lion's head" meatballs. The broth is usually milky white, rich in flavor, and the meatballs are soft, tender, and juicy.

Chicken noodles flavored with Shaoxing wine. The broth has a light wine aroma, tender chicken, and an elegant flavor.

Duck blood stewed in a spicy broth. Silky smooth texture like jelly, fully absorbing the spicy soup, a popular appetizer.

Fermented tofu stewed in a spicy broth. Has a unique strong aroma, the porous interior of the tofu absorbs the soup, juicy texture.

Fresh seasonal vegetables quickly blanched in boiling water. Retains the crispness and original flavor of the vegetables, usually drizzled with sauce.

Thinly sliced pig's head skin, tossed with sesame oil and seasonings. Crispy and chewy texture, with a smoky or braised aroma.

Preserved egg drizzled with special soy sauce paste, often sprinkled with chopped scallions or bonito flakes. The egg white is chewy, the yolk is creamy, unique flavor.

King oyster mushrooms cut into pieces and tossed with wasabi sauce. Crispy and juicy texture, with a slight pungent spiciness of wasabi, refreshing and appetizing.

Fermented cabbage marinated with chili powder. Sour and spicy, crispy taste, a common appetizer.

Cabbage marinated with fermented bean curd or fruit/vegetable puree, with a golden color. Mild sweet and sour taste, rich garlic aroma, not as spicy as Korean kimchi.

Marinated chicken feet, usually deboned or easy to eat. Rich in collagen, chewy and springy texture.