Yang Pai Gu Su Mian

Crispy fried pork ribs are added to the noodle soup. The crispy coating of the ribs softens in the soup, the broth is rich, and the noodles are springy.

Similar to Pork Ribs Noodles, but served with thin rice vermicelli. The rice vermicelli is delicate and easily absorbs the rich essence of the pork rib soup.

Transparent mung bean vermicelli served with crispy fried pork ribs and broth. The vermicelli is slippery and chewy, refreshing and not greasy, fully absorbing the soup.

Wide, flat rice noodles (Kway Teow) served with crispy fried pork ribs. The Kway Teow is soft and smooth with a light rice aroma, pairing well with the rich broth.

Crispy fried pork ribs are added to broth, then white rice is added. The rice soaks up the delicious broth, and the pork ribs are tender and flavorful, a very filling way to eat.

Dry noodles topped with special minced pork sauce, no soup. Salty and appetizing flavor, mix well before eating to coat the noodles evenly with the sauce.

Minced pork with fat and lean meat, braised in soy sauce and served over white rice. The texture is smooth, savory, and rich in fat, a classic Taiwanese comfort food.

A soup dish featuring crispy fried pork ribs, usually stewed with radish or winter melon. The broth is sweet and rich, and the pork ribs are tender.

Boiled seasonal fresh green vegetables, drizzled with soy sauce paste or braising liquid for seasoning. The texture is crisp and refreshing, a healthy and palate-cleansing side dish choice.

Eggs stewed for a long time in braising liquid. The egg white is chewy and flavorful, deep brown in color, with a creamy yolk and a rich soy sauce aroma.

A variety of appetizing side dishes to choose from, such as seaweed, dried tofu, preserved egg with tofu, or pig ears. Usually served cold, with rich textures, suitable for pairing with main courses.

Deep-fried tofu cubes stewed in braising liquid. The inside is porous, absorbing the delicious broth, and the texture is soft and juicy.