Ximen Mian Dian

Chilled noodles drizzled with rich sesame paste and a special sauce, served with shredded cucumber. Chewy, refreshing, with a strong nutty aroma. Perfect for hot weather, mix well before enjoying.

Braised pork knuckle served with white rice and braised tofu. The pork knuckle has a chewy skin and the braising liquid is savory with a hint of sweetness, rich in collagen. Recommended to pair with the accompanying pickled mustard greens to cut through the richness, and eat with the white rice.

Classic Taiwanese braised pork rice topped with a soft-boiled egg. The braised pork sauce has a balanced ratio of fat and lean meat. Breaking the yolk and mixing it into the rice creates a smoother, richer texture.

White rice topped with slow-cooked diced braised pork sauce. Savory and slightly sweet with an oily aroma. One of the most common staple foods in Taiwan, usually mixed and eaten while hot.

Braised broth made from beef bones and spices, served with large beef chunks and noodles. The broth is rich and slightly spicy, with tender braised beef. Add pickled mustard greens for flavor.

Noodle soup featuring tender and chewy beef tendons. The tendons are infused with rich braised sauce, offering a rich texture and collagen.

A luxurious combination of beef chunks and tendons. Enjoy the freshness of the meat and the chewiness of the tendons for a rich textural experience.

Beef broth and noodles only, no beef chunks. Suitable for diners who enjoy braised broth but prefer less meat.

Beef noodle soup with a generous amount of pickled mustard greens. The sour and savory flavor of the pickled greens makes the braised broth more appetizing and refreshing.

Pure soup without noodles, containing beef chunks and tendons. Suitable to pair with dry noodles or braised pork rice.

A rich, braised soup featuring beef tendons, without noodles. The broth is rich, and the tendons have an excellent texture.

Pure beef braised soup, without noodles. Generous amount of meat, a good choice for protein.

The restaurant's signature assorted soup, usually containing wontons, fish balls, and eggs. The broth is clear, fresh, and sweet.

Clear soup with various meatballs or toppings, satisfying multiple textures at once.

Soup made with Hsinchu's specialty pork meatballs. The meatballs are firm and springy, and the broth has hints of celery and pepper.

Thin-skinned wontons with meat filling in a clear broth. The wontons are smooth and easy to eat, with a light broth, suitable to pair with rich main dishes.

White fish ball soup made from fish paste. Soft and chewy texture with a hint of seafood sweetness.

Simple egg drop soup with a few vegetables. Light and home-style flavor.

Clear soup made with seasonal green vegetables, refreshing and palate-cleansing.

A la carte braised pork knuckle platter. You can choose between the collagen-rich pork knuckle tendons or the meat-heavy parts. The braising liquid is rich in aroma and flavor, suitable for sharing among multiple people.

Tender and flavorful braised beef tripe. Cleaned thoroughly with no gamey smell, it has a soft texture with a slight chewiness, making it an excellent side dish or accompaniment to drinks.

The restaurant's signature noodle dish, usually combining multiple sauces or toppings for a unique and rich flavor.

Noodles served with braised pork knuckle, available as dry or soup noodles. The pork knuckle is braised until tender, and the noodles absorb the sauce or broth, full of flavor.

Noodles with a variety of toppings, satisfying multiple flavor preferences at once.

Dry mixed noodles with a combination of two sauces (usually sesame paste and "Zha Jiang"). Rich aroma, a blend of savory and sweet, with a complex flavor.

Simple dry noodles seasoned with black vinegar as the base. Slightly sour and appetizing flavor, with chewy noodles.

Dry noodles topped with savory "Zha Jiang" (a sauce made from stir-fried diced dried tofu and minced meat). A classic Northern Chinese noodle dish.

Dry noodles topped with thick sesame paste. Fragrant and smooth with a rich flavor after mixing.

The most basic noodle soup, with broth, noodles, and a few vegetables. Light and simple flavor.

Noodle soup with fresh meat wontons. Filling and allows you to enjoy the freshness of the wontons.

Clear and refreshing soup with stir-fried pickled mustard greens and shredded pork. The crispiness of the pickled greens complements the tenderness of the pork.

Cooked wontons drizzled with chili oil, vinegar, and spices. The flavor is sour and spicy, appetizing, with smooth wrappers and fresh meat.

Seasonal vegetables blanched in boiling water, seasoned with soy sauce paste or braising liquid.

Thinly sliced smoked or braised pig ears. Crispy and chewy texture, a common cold appetizer.

Dried tofu stir-fried with small dried anchovies. Savory, slightly spicy, perfect with noodles or as a snack with drinks.

Rolls made with tofu skin wrapped around vegetable filling. Rich texture with the aroma of soy products.

Tofu simmered in braising liquid, absorbing the soup into its porous interior. Soft and flavorful.

Denser black dried tofu, sliced and served after braising. Rich soy flavor.

Fish paste product, chewy texture, usually lightly braised or blanched.

Soft tofu skin that has absorbed braising liquid or sauce, with a smooth texture.

A bowl of steamed white rice.

A duck egg larger than a chicken egg, with a richer yolk and chewy white. Even more flavorful after braising.

Taiwanese specialty Aiyu jelly with lemon juice and syrup. Smooth, cooling, sweet and sour, and refreshing. An excellent dessert after a meal.

A flaky pastry resembling a pineapple bun, with a salted egg yolk filling. Typically filled with red bean paste and salted egg yolk, offering a sweet and savory combination.

Famous Taiwanese souvenir. Crispy crust with a pineapple jam filling, balanced sweet and sour.

House-made pickled spicy radish, sold in bottles. Crispy and spicy, great with rice or noodles.