Shānxī Yùpǐn Dāoxiāomiàn Guǎn

"Mu Xu" refers to scrambled eggs. This dish is stir-fried with eggs, shredded meat, wood ear mushrooms, vegetables, and chewy knife-cut noodles over high heat. Rich in texture with a wok hei aroma.

A classic Taiwanese noodle dish. The deep brown braised broth is rich and savory, paired with tender braised beef chunks and handmade knife-cut noodles. Pickled mustard greens are usually added for flavor.

Fresh tomatoes are added to the braised beef noodles and simmered. The broth is savory and rich, with added sweet and sour freshness from the tomatoes, which cuts through richness and adds layers of flavor.

Featuring beef tendon stewed until soft, chewy, and tender, paired with braised broth and knife-cut noodles. Rich in collagen, with a smooth and tender texture.

Enjoy two textures at once. Includes tender beef chunks and chewy beef tendon, paired with a rich broth and noodles.

Tomato broth base with braised beef tendon. The sweet and sour broth balances the rich texture of the beef tendon.

A luxurious combination of tomato broth, beef, and beef tendon. The flavor is appetizingly sweet and sour, with abundant ingredients.

Only rich beef broth and knife-cut noodles, without beef chunks. Suitable for diners who enjoy soup and noodles but prefer not to eat meat.

Only tomato beef broth and knife-cut noodles, without beef chunks. The broth is sweet, sour, and refreshing.

A thickened broth seasoned with vinegar and pepper, with a sour and spicy taste. Ingredients typically include tofu, wood ear mushrooms, shredded bamboo shoots, and egg drop.

"Da Lu" is a thickened, savory and fresh soup, similar to a hot and sour soup base without the sourness or spiciness. It contains meat slices, egg drop, vegetables, and wood ear mushrooms, with a mellow flavor.

Dry tossed noodles. Minced meat sauce made with sweet bean paste and broad bean paste is poured over the noodles, usually served with shredded cucumber. Mix well before eating for a savory and slightly sweet taste.

Classic boiled dumplings with pork and cabbage filling. Thin skin and generous filling, with a juicy bite. Recommended to dip in soy sauce, vinegar, or chili sauce.

Dumplings are enjoyed together with beef soup. You can savor the rich beef soup and hearty dumplings simultaneously.

Dumplings with tomato beef broth. The broth is sweet and sour, pairing well with the meat filling of the dumplings.

Dumplings are added to the hot and sour soup. The thick, hot and sour broth coats the dumplings, creating a strong and appetizing flavor.

Dumplings are added to the Da Lu soup. The broth is thick and mellow, with abundant ingredients.

Braised beef soup, containing beef chunks. The soup is simmered for a long time, rich and mellow.

Beef soup simmered with tomatoes, containing beef chunks. The flavor is sweet, sour, and delicious.

A classic Taiwanese soup. The thickened broth contains ingredients like tofu, duck blood, shredded bamboo shoots, etc. The sourness and spiciness come from vinegar and pepper.

A thick, rich soup with abundant ingredients, containing meat slices, egg drop, and vegetables. Mildly savory and fresh in flavor.

A clear, stewed beef broth without soy sauce or chili oil, and no meat chunks. The broth is clear and sweet.

A clear vegetable soup simmered with tomatoes, without meat chunks. Refreshing and cuts through richness, suitable for pairing with heavy main courses.

Various cold appetizers displayed on shelves, such as dried tofu, seaweed, braised eggs, or pickled vegetables. Please help yourself.