Yi Pin Fuzhou Gan Ban Mian

Fuzhou-style dry mixed noodles, chewy noodles, primarily seasoned with lard and scallions. No complex toppings, focusing on the original aroma and texture of the noodles. Recommended to mix well while hot.

Classic Fuzhou dry mixed noodles with a soft-boiled egg bag. Break the yolk and mix it into the hot noodles for a richer, smoother texture and added eggy flavor.

Dry noodles drizzled with savory braised pork and fried shallots. The braised pork adds rich saltiness and meat aroma, a heavier flavored option.

Braised Pork Dry Noodles with Soft-Boiled Egg Bag. The rich braised pork sauce mixes with the egg yolk, creating a complex flavor profile.

Dry mixed noodles with Thai flavors, including sour bamboo shoots. Spicy and sour appetizing flavor with a Southeast Asian flair.

Spicy and sour Thai style bamboo shoot dry noodles served with a soft-boiled egg bag. The egg yolk can neutralize some of the spicy and sour stimulation, making the texture milder.

Dry mixed noodles with slices of pan-fried chicken breast. Chicken provides high-quality protein, is light and not greasy, suitable for diners who prefer low-fat diets.

A deluxe dry noodle dish served with pan-fried chicken breast and a soft-boiled egg bag. Nutritionally balanced and rich in texture.

Traditional flavor dry noodles, paired with salty and crispy pickled mustard greens and pork shreds. The unique saltiness and crisp texture of pickled mustard greens are the characteristics of this dish.

Pickled Mustard Greens and Pork Shreds Dry Noodles with Soft-Boiled Egg Bag. The richness of the egg yolk balances the saltiness of the pickled mustard greens.

Dry noodles mixed with special spicy sauce. Spicy and stimulating, suitable for those who like spicy food.

Spicy dry noodles with a soft-boiled egg bag. The egg yolk's smoothness can slightly temper the spiciness and add thickness to the texture.

Noodles mixed with special non-spicy sauce (white sauce usually refers to sesame paste or special savory sauce, not Western cream sauce). Rich and mellow flavor.

Special white sauce dry noodles with a soft-boiled egg bag. The sauce and egg flavors blend perfectly.

Dry noodles with red oil wontons. The wontons have thin skins and generous fillings, mixed with fragrant spicy red oil, making it a satisfying and appetizing noodle dish.

Red oil wonton noodles with a soft-boiled egg bag. A combination of spicy oil, wontons, egg yolk, and noodles, with very rich layers.

Dry noodles paired with non-spicy white oil wontons. Suitable for those who don't eat spicy food but want to enjoy both wontons and noodles.

White Sauce Wonton Noodles with Soft-Boiled Egg Bag. Mild and fragrant flavor.

A set meal combining chicken breast dry noodles with honey scent black tea. A refreshing main dish paired with sweet black tea, suitable for lunch or dinner.

A special offer combining classic Fuzhou dry mixed noodles with Jade Dew Green Tea. Simple and delicious.

Blanched pork belly slices, drizzled with rich garlic soy paste. Alternating layers of fat and lean meat, full of garlic flavor, a classic Taiwanese side dish.

A la carte pan-fried chicken breast with blanched vegetables. Low-carb, high-protein healthy choice, without noodles.

A la carte spicy wontons. Thin wrappers filled with meat, mixed with special chili oil and seasonings, numbing and appetizing.

Spicy wontons with a soft-boiled egg bag. The egg yolk can be used as a dipping sauce, adding smoothness.

A la carte original (non-spicy) wontons. Drizzled with special soy sauce or white oil, to savor the fresh and delicious filling of the wontons themselves.

Original Wontons with Soft-Boiled Egg Bag. Light and fresh flavor.

Seasonal vegetables blanched in boiling water, usually drizzled with a little shallot oil or soy paste. Crisp and refreshing.

A whole bottle of black vinegar sold by the restaurant. Suitable for taking home as a condiment, to pair with noodles or dumplings, its sourness cuts through richness.

Hot soup with wontons and a soft-boiled egg bag. The broth is usually light, wontons have thin and smooth skins, and the egg bag is soft and tender.

Wonton soup with added vegetables, increasing vegetable intake and making the broth sweeter.

Yan Wontons are a Fuzhou specialty, with a skin made from pounded pork, offering a uniquely crisp and springy texture. Served in soup with vegetables.

Clear soup with pickled mustard greens and pork shreds. The soup has the savory and fresh flavor of pickled mustard greens.

Soup made with delicate cod fish balls, served with vegetables.

Hsinchu-style贡丸 (pork ball), firm and springy texture, served with clear soup and vegetables.

Simple clear vegetable soup, light and burden-free.

Black tea with natural honey aroma, smooth and sweet taste, not bitter. Cold drink.

Refreshing green tea, with a clear green liquor, crisp and with a sweet aftertaste. Cold drink.

Whole soft tofu served with cut preserved egg, drizzled with soy paste and sprinkled with bonito flakes and scallions. A classic Taiwanese cold dish, smooth and tender.

A platter of braised items, usually including dried tofu, seaweed, braised eggs, and other common ingredients. Savory and flavorful.

Pork liver is processed to be tender (soft liver), mixed with sesame oil and ginger shreds. Smooth texture, with sesame oil aroma.

Smoked duck or goose intestines, crisp and refreshing texture, with a unique smoky aroma.

Braised chicken gizzards mixed with oyster sauce, crisp and chewy texture, with a balanced sweet and savory flavor.

Japanese-style cold mixed wakame seaweed, slippery and slightly crisp texture, with a sweet and sour appetizing flavor.

Crispy dried anchovies and fried peanuts, savory and crispy, a very popular bar snack or appetizer.

Smoked tofu skin (dou bao), shredded and cold-mixed. Bean flavor with a smoky aroma, rich in layers.

Cold mixed squid tentacles or similar seafood roots, chewy and springy texture, usually served with a spicy and sour sauce.

Marinated cucumber, crisp and refreshing, with garlic and vinegar flavors, very appetizing.

Blanched broccoli florets, cold-mixed, retaining the vegetables' natural sweetness and crispness.

Green papaya slices marinated in passion fruit sauce. Crisp texture, sweet and sour flavor full of fruity aroma.

Shredded dried tofu, cold-mixed, usually with sesame oil and seasonings. Tender texture, rich bean flavor.

Shredded dried tofu mixed with chili oil. Soft and tender texture, spicy and appetizing.

Cold mixed black fungus, crisp and tender texture, usually seasoned with vinegar and ginger shreds, sour and healthy.

Bamboo shoots braised in chicken oil or broth, tender and juicy, with a savory flavor.

Taiwanese pickled cabbage made from napa cabbage, with a sweet and sour crisp taste, a common palate-cleansing side dish.

"G" is a homophone for "Chicken". This is a vegetarian soy product with a texture mimicking chicken, braised to perfection, with a firm and chewy bite.

Diced pickled sour beans stir-fried with minced meat. Sour and savory flavor, very good with rice or noodles.

Braised dried tofu cubes, Q-tender and chewy, with a richer texture than regular dried tofu.