Zhi Xiang Liang Mian

Traditional Taiwanese cold noodles, drizzled with rich sesame paste, soy sauce, and minced garlic, topped with refreshing shredded cucumber. The noodles are chewy and springy, with a refreshing and appetizing flavor.

Tender shredded chicken breast is topped on traditional sesame paste cold noodles. The sweetness of the chicken and the aroma of the sesame paste are perfectly combined, creating a rich texture.

Zha jiang (fried sauce) cold noodles. Uses a savory zha jiang made with minced pork and tofu instead of some sesame paste, resulting in a richer and more intense flavor, full of sauce aroma.

Double sauce cold noodles. A mix of sesame paste and zha jiang (fried sauce), offering both the aroma of sesame and the savory richness of meat sauce, with excellent layering.

House-made Sichuan-style chili oil, sold in whole jars. Spicy and potent, suitable for mixing with noodles or as a condiment at home.

Tofu slices braised for a long time, with a deep color and rich flavor. Firm and chewy texture, with a balanced sweet and savory taste.

Tender braised tofu skin, infused with the essence of braising liquid. Moist and juicy texture, with a rich flavor.

Shredded tofu skin, simply seasoned and served cold. Delicate and tender texture, light and refreshing.

Crispy wood ear mushrooms tossed with a sweet and sour dressing. Crisp and tender texture, rich in dietary fiber, very appetizing.

Pickled radish, with a crisp texture. Has a sweet and sour flavor, effective at cutting through richness.

Fresh onion slices drizzled with Japanese-style dressing. Retains the slight pungency and crispness of the onion, very refreshing with the savory and sour dressing.

Blanched seasonal green vegetables, usually drizzled with soy paste or braising liquid.

Fried egg with cooked whites and a runny yolk. Perfect for breaking the yolk and mixing into rice or noodles.

Eggs cooked in braising liquid. The whites are chewy and colored, the yolks are creamy, with the aroma of braising liquid.

Japanese-style miso soup, with a sweet and smooth taste. Usually contains tofu cubes and chopped scallions.

Miso soup base with chewy pork meatballs. Combines the bean aroma of miso with the meatiness of the meatballs.

Silky egg drop added to miso soup. The texture is smoother and richer, full of nutrients.

Assorted soup, including meatballs and egg drop. Generous ingredients, enjoy multiple textures in one bowl.

Classic Taiwanese soup, with a thick, starchy consistency. The taste is sour with a hint of spice, containing rich ingredients like shredded wood ear mushrooms, bamboo shoots, tofu, and carrots.

Vegetarian version of Borscht, with a tomato base and simmered vegetables. The soup is orange-red, sweet and sour, refreshing, and full of vegetable sweetness.

Vegetarian Borscht served with white rice or noodles. The rice/noodles soaked in the soup are sweet and appetizing, a refreshing vegetarian meal.

Taiwan's national delicacy. White rice topped with slow-cooked braised minced pork, rich but not greasy, savory and pairs well with rice.

A combination of braised pork rice and chicken rice. Offers both the oily fragrance of braised pork and the refreshing texture of shredded chicken.

Traditional flavored dry mixed noodles. Usually seasoned with fried shallots and soy sauce, full of nostalgic old-fashioned aroma.

Hot dry noodles topped with special zha jiang (fried sauce). The sauce made from stir-fried minced pork and tofu is savory and rich, very satisfying when mixed with noodles.

Noodles added to hot and sour soup. The thick broth coats the noodles, making every bite sour, spicy, and flavorful.

Soup noodles made with a pickled cabbage broth base. Paired with shredded pork, the soup is naturally sour, fragrant, and has a lingering sweetness, very appetizing.

Vegetarian soup noodles. The broth is refreshing and light, paired with vegetables, a simple and warming dish.

Vegetarian version of sesame paste dry noodles. Rich sesame paste coats the noodles, with no meat ingredients.