Xiu Chang Shui Jiao

Dumplings made with fresh chives and pork filling, with chewy skin and a rich, aromatic filling. Usually served without soup; recommended to eat with soy sauce or vinegar.

Made with yellow chives and pork filling, the flavor is milder and sweeter than regular chives. Thin skin with ample filling, suitable for those who dislike strong chive flavors.

Dumplings served in rich beef soup. The soup is mellow, and the dumplings absorb the essence of the broth, creating a unique flavor.

Dumplings served with thick hot and sour soup, containing ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. Appetizingly sour and spicy, with a rich texture.

Restaurant's homemade fresh dumplings, requires self-cooking. Suitable for take-out to enjoy anytime.

Classic Taiwanese noodle soup, characterized by tender braised beef chunks and rich red-braised broth. Beef is tender, broth is savory and slightly spicy.

Noodles in hot and sour soup base, without meat chunks, containing ingredients like wood ear mushrooms, tofu, and egg drops. The flavor is intensely sour with a spicy kick.

Noodles with beef broth base, but without beef chunks. Suitable for those who enjoy the beef broth flavor but do not want meat.

Clear broth noodles with savory and crispy shredded pickled mustard greens and shredded pork. Refreshing flavor, the pickled mustard greens add layers of texture.

Traditional style dry mixed noodles, seasoned with satay sauce or special sauce. Chewy noodles, full of aroma, usually served with bean sprouts or vegetables.

Rich red-braised beef soup with tender stewed beef chunks. The soup is fragrant and warming, suitable for drinking on its own or with side dishes.

Thickened soup full of sourness and peppery spice. Rich in ingredients, commonly including tofu, wood ear mushrooms, shredded carrots, etc., with a smooth texture.

Light broth with beaten egg drops, simple and home-style flavor. Often garnished with scallions for aroma, refreshing and palate-cleansing.

Braised dried tofu, firm texture with bean aroma and savory braising liquid. A common Taiwanese side dish.

Braised seaweed knots, crisp and tender texture. Rich in minerals, with a savory and fresh flavor.

A type of soy product, firmer and more elastic than tofu. Usually braised, absorbing the flavor of the sauce.

Cold appetizer, tender tofu topped with preserved egg (century egg). Drizzled with dark soy sauce, sprinkled with bonito flakes and scallions, smooth and refreshing texture.

Sliced braised beef shank, firm with connective tissue, deeply flavored from braising. Suitable to pair with noodles or as a side dish with drinks.

Braised beef tripe, chewy and springy texture. The honeycomb structure absorbs the rich braising liquid.

Cold marinated cucumber, crisp texture. Usually seasoned with garlic and vinegar, sweet, sour, appetizing, and palate-cleansing.

Pickled vegetables, usually Taiwanese-style pickled cabbage, with a sweet, sour, and crisp taste. Also a great appetizer.

Thinly sliced smoked or braised pig ears. Rich in collagen, with a texture that is crispy yet soft, and a unique aroma.

Shredded braised pig ears with cartilage, crispy texture. A very popular dish to accompany drinks and meals.

Braised or salted peanuts. Braised peanuts are dense and soft, with a rich aroma.

Cold braised wood ear mushrooms, crisp texture. Usually seasoned with vinegar, shredded ginger, and minced garlic, healthy and appetizing.

Sautéed or fried dried anchovies, often paired with dried tofu or peanuts. Salty, aromatic, crispy, and rich in calcium.

Cold shredded tofu, tender texture. Usually mixed with celery, shredded carrots, and sesame oil, refreshing and delicious.

Eggs stewed for a long time in braising liquid. The egg white is chewy and colored, the yolk is dense and flavorful.