Zhen Xin Mala Noodles

Mala soup made with beef oil (tallow). It has a distinctive spicy and numbing flavor with a rich, aromatic beef fat scent. Savory and intense.

Mala soup made with vegetable oil. Offers the classic spicy and numbing Sichuan peppercorn flavor but without animal fats. Suitable for those who do not eat beef.

Pork bone soup with a rich, creamy white broth. Non-spicy, mellow, and savory. Provides a comforting and smooth taste.

A combination of spicy beef oil Mala soup and rich pork bone soup. The creamy pork broth balances the intense heat and numbness of the Mala, creating a harmonious flavor.

Small sausages wrapped in a strip of bacon. Savory and smoky.

Fish tofu balls filled with cheese. Soft and bouncy texture with a creamy cheese center.

Crystal fish balls with a salted egg filling. The outer layer is translucent and chewy, with a rich salted egg yolk taste inside.

Boiled quail eggs. Small, bite-sized eggs with a mild flavor.

A flat sheet of fish tofu. Soft and slightly spongy texture, absorbs soup well.

Green instant noodles, typically colored with spinach or vegetable juice. Similar texture to standard instant noodles.

Standard yellow instant noodles. Curled and chewy.

Round potato starch noodles. Very chewy and slippery texture, similar to glass noodles but thicker.

Wide, flat potato starch noodles. Known for their excellent chewy texture.

Sweet potato starch noodles. Darker color, very chewy and resilient texture.

Japanese Udon noodles. Thick, white wheat noodles with a soft and chewy texture.

Konjac noodles rolled into small bundles. Low calorie, with a crunchy, jelly-like texture.

Chicken pieces marinated with sesame seeds and sauce. Tender and flavorful.

Thinly sliced pork neck. A tender cut with a good balance of meat and fat.

Thinly sliced pork belly. Rich and fatty, becomes very soft when cooked.

Smoked bacon slices. Adds a smoky, salty flavor to the soup.

Fresh shrimp. Sweet and firm seafood addition.