Wei Lun Mian Shi Guan

Noodle soup combining tender stewed beef tendon and beef chunks, usually with a braised broth. Rich in texture, with the chewiness of beef and the Q-elasticity of tendon. Enjoy the noodles and soup hot.

Noodle soup featuring beef tendon, rich in collagen. The beef tendon is stewed until tender and flavorful, with a rich broth. Suitable for diners who enjoy a chewy texture.

Classic Taiwanese noodle dish with braised beef broth, chewy noodles, and braised beef chunks. The broth is rich, salty, and slightly spicy. Best enjoyed hot.

Noodle soup with a variety of seafood and meat ingredients. The broth is fresh and sweet. Ingredients usually include shrimp, squid, shredded meat, etc. Refreshing and rich in texture.

Noodle soup with deep-fried pork ribs, which are usually marinated and fried until crispy outside and tender inside. The ribs may be soaked in the soup or served separately. The broth is salty and smooth.

Noodle soup cooked with fresh pork liver. The pork liver is tender and powdery, and the broth has a unique sweet and fresh taste. It is good for replenishing energy and warming the body; eat it while hot to prevent the liver from becoming tough.

Noodle soup with shredded pickled mustard greens and shredded pork, which are salty and crispy. The broth is refreshing with the saltiness and umami of pickled mustard greens. It is a home-style and appetizing noodle dish.

Noodle soup using a braised beef broth base but without beef chunks. The noodles absorb the rich essence of the soup. Suitable for customers who want to taste the beef broth flavor but do not want to eat meat.

A type of dry-mixed noodles, topped with a rich sauce made from stir-fried sweet bean sauce, chili bean paste, and minced meat. Served with refreshing shredded cucumber. Mix the sauce and noodles thoroughly before eating.

Clear soup noodles with vegetables. The broth is light and sweet. Ingredients are mostly seasonal vegetables. Suitable for vegetarians or those who prefer light flavors.

Lamb and ingredients are stir-fried in a wok first, then simmered with broth and noodles. The lamb is tender and not gamey, and the broth has a unique roasted aroma and rich texture.

Combines the Qiang Guo cooking technique of stir-frying first and then simmering with tender beef tendon. The noodles absorb the aroma of the stir-fried ingredients and the collagen from the beef tendon, resulting in a rich and thick broth.

Beef slices stir-fried with spices, then simmered with broth and noodles. The broth combines the umami of the meat juices and the wok hei from stir-frying, with rich layers of flavor.

A deluxe version of Qiang Guo Noodles, including both beef slices and beef tendon. Through stir-frying first and then simmering, the ingredients and noodles are perfectly integrated, resulting in an extremely rich broth.

Noodles stir-fried with fresh shrimp and then simmered. The umami of seafood is infused into the rich broth, and the noodles are smooth and flavorful.

Similar ingredients to Da Lu Noodles with the cooking method of Qiang Guo Noodles. Rich ingredients, thick and viscous broth, full of the aroma of egg drop and shredded meat.

Shredded beef and noodles stir-fried over high heat, with vegetables and satay or soy sauce seasoning. Full of wok hei, the noodles are savory and chewy.

Fried noodles with seafood (like shrimp, squid) and shredded pork. Delicious flavor, with a variety of ingredients. High-heat stir-frying preserves the freshness and tenderness of the ingredients.

Fried noodles featuring fresh crispy shrimp. The shrimp are sweet and fresh, and the noodles absorb the seafood broth and seasoning, resulting in a rich flavor.

Stir-fried noodles with various vegetables, without meat. Light and refreshing flavor, emphasizing the original taste of the vegetables.

Classic Northern Chinese noodle dish, with ingredients including eggs (Mu Shu), wood ear mushrooms, shredded meat, and vegetables. Rich in texture, with a strong egg aroma.

The most common fried noodle flavor, stir-fried with shredded pork and vegetables over high heat. Simple yet delicious, with savory sauce.

Chilled noodles drizzled with special sauce (usually sesame paste or vinegar sauce), served with braised beef slices. Refreshing and Q-elastic texture, suitable for summer.

Hand-pulled noodles, chilled and served with shredded pork and refreshing shredded cucumber, drizzled with cold noodle sauce. Relieves summer heat and is appetizing, with very chewy noodles.

Scallion oil pancake cut into strips, stir-fried with beef and vegetables. The pancake absorbs the sauce, with a soft, Q texture and flour aroma.

Pancake strips are used instead of noodles, stir-fried with eggs, wood ear mushrooms, and shredded meat. Rich in texture, the pancake strips are chewy.

Traditional porridge made from millet, golden in color, thick and smooth in texture. Mild and stomach-friendly. Often served as a side dish with heavy-flavored dishes or pancakes, or can be eaten with sugar.

Pan-fried golden crispy pancake with fragrant chopped scallions inside. Crispy on the outside, layered on the inside. A classic Chinese snack.

Scallion oil pancake rolled with braised beef slices, sweet bean sauce, and green onions. The pancake is crispy, the beef is salty and savory, and the green onions enhance the flavor. Rich in layers with one bite.

Scallion oil pancake with egg, rolled with crispy fried bacon. A fusion of Chinese and Western flavors, moderately salty and savory, suitable for general tastes.

Layered pancake made by pressing and folding the dough, resembling coiled threads. Crispy on the outside, soft on the inside, with distinct layers and a pure flour aroma.

Pancake filled with seasoned beef filling, pan-fried until golden brown on both sides. Thin skin and abundant filling, with rich meat juice flowing out when bitten, be careful of the heat.

Pan-fried pancake filled with pork and scallions. Crispy on the outside, tender and juicy on the inside. A popular traditional noodle dish.

The filling is seasoned shredded radish, pan-fried until the skin is crispy and the filling is sweet and juicy, with the unique aroma of radish.

A large, half-moon shaped dumpling-like pastry, usually filled with chives, vermicelli, dried shrimp, and egg. Pan-fried until golden brown, with a rich chive aroma.

Turnip cake with preserved meat or dried shrimp, pan-fried until the surface is golden brown. Dense texture, moderately salty and savory, delicious even without dipping sauce.

Thin and crispy pancake filled with sweet red bean paste, sprinkled with sesame seeds and pan-fried. Crispy outside, soft inside, sweet and delicious, usually served as dessert.

White rice topped with a thickened sauce of satay or soy sauce with beef and vegetables. The sauce is rich, the beef is tender, and it is very satisfying with rice.

White rice topped with a thickened sauce of seafood (like shrimp, squid, clams) and vegetables. Delicious and refreshing flavor, moist texture.

Lamb slices stir-fried with satay sauce and water spinach or bok choy, thickened with starch and poured over rice. The lamb has a unique aroma, and the sauce is thick and appetizing.

Shredded beef, eggs, and white rice stir-fried over high heat. The rice grains are distinct, with the aroma of beef and eggs. Fluffy and crisp texture.

Classic fried rice flavor, stir-fried with fresh crispy shrimp and eggs. Vibrant in color, with a fresh and sweet taste.

Home-style fried rice with diced ham and eggs. The saltiness of the ham combines with the aroma of the eggs, loved by adults and children alike.

Shredded pork stir-fried with eggs and scallions. Simple and unpretentious, with a strong soy sauce aroma, it is a standard Chinese fast food.

Fried rice with a piece of crispy fried pork rib. You can enjoy the wok hei of the fried rice and the meatiness of the fried pork rib at the same time, with generous portions.

Steamed white rice cooked to a tender yet firm consistency, suitable to be eaten with stir-fried dishes.

Handmade dumplings with fresh pork and vegetable filling (like cabbage or chives). Thin skin and plump filling, tender and juicy. Recommended to dip in soy sauce or vinegar.

Dumplings served in beef clear broth. The dumplings absorb the freshness of the broth, which is light and not greasy. A warm soup dish.

Hot pot featuring lamb, usually with various vegetables and hot pot ingredients. The broth is typically braised or medicinal, warming and nourishing. Suitable for sharing among multiple people.

A casserole dish stewed with a large fried fish head (usually carp head). The broth is fresh and rich, and the fish meat is tender. Usually includes ingredients like cabbage and tofu.

Northeastern style hot pot featuring pickled sauerkraut and thin slices of pork belly. The broth is sour, appetizing, and refreshing. The pork slices are rich but not greasy after cooking.

Black pepper beef tenderloin served sizzling on a hot iron plate. The beef is tender, and the black pepper sauce is rich and spicy, with an enticing aroma.

Pan-fried egg tofu drizzled with sauce and served sizzling on an iron plate. The tofu is crispy outside and tender inside, and the sauce is savory and goes well with rice.

Lamb ribs pan-fried until golden brown. The meat is tender and juicy, with a rich aroma of fat. Simple seasoning highlights the original flavor of the lamb.

Classic Taiwanese Sichuan dish, including large intestine and duck blood, stewed in spicy chili bean paste. Spicy and rich flavor, very good with rice. Usually served on a small stove to keep warm.

Deep-fried squid segments, stir-fried with salt and pepper, scallions, and chili. Crispy on the outside, chewy on the inside, salty, savory, and slightly spicy, suitable as a snack with drinks.

Beef tendon stewed for a long time, with a soft, Q-elastic texture, rich in collagen. The sauce is rich, sweet, and savory, suitable to be eaten with rice.

Tender beef slices stir-fried over high heat. Can be served with scallion segments (scallion stir-fry), gai lan, or green pepper. Full of wok hei, the meat is tender.

Home-style stir-fry with shredded dried tofu and shredded pork. The dried tofu is rich in bean flavor, and the shredded pork adds umami. Rich in texture, moderately salty and savory.

Shredded pork stir-fried with sweet bean sauce. The sauce is bright red, with a sweet and savory flavor. Usually served with raw shredded scallions at the bottom to cut through the richness and enhance flavor.

Thinly sliced pork belly drizzled with a special lemon sauce. The sourness of the lemon balances the richness of the pork belly, making it refreshing and not greasy.

Stir-fried edamame and shrimp. Vibrant colors, light and sweet flavor. Edamame is soft, and shrimp is springy.

A beloved Taiwanese dish. Fried shrimp balls with pineapple chunks, drizzled with mayonnaise. Sweet, sour, crispy, and rich in texture.

Mixed seafood (usually shrimp, squid, sea cucumber, etc.) stir-fried with vegetables. Retains the sweetness and crispness of the seafood, thickened with starch to blend the flavors.

Classic Hakka dish, including pork belly, dried tofu, dried squid, and celery. Ingredients are stir-fried until dry and fragrant, salty, savory, slightly spicy, with a chewy texture, very good with drinks and rice.

Tender amaranth and silverfish (whitebait) stir-fried with a thickening sauce. Smooth and soft texture, light and delicious flavor, suitable for the elderly and children.

Pork stomach slices and pickled mustard greens stir-fried over high heat. The sour crispness of the pickled mustard greens contrasts with the Q-elasticity of the pork stomach, making it sour and appetizing.

Salty preserved meat slices stir-fried with garlic sprouts. The spiciness of the garlic sprouts balances the richness and saltiness of the preserved meat, with a unique flavor.

Diced chicken breast stir-fried with vegetables (like cucumber, peanuts). Can be spicy or non-spicy (Gong Bao or Soy-braised flavor). The chicken is tender and smooth.

Deep-fried pork loin strips coated in a sweet and sour sauce. Red in color, crispy outside and tender inside, sweet and sour, a classic Chinese dish.

Deep-fried pork loin strips, stir-fried with salt and pepper and minced scallions and garlic. Dry, fragrant, crispy, moderately salty, suitable as a snack with drinks.

Tender scrambled eggs enveloping fresh crispy shrimp. The aroma of eggs blends with the freshness of seafood, with a soft texture.

The most common egg dish, with a large amount of chopped scallions mixed into the beaten eggs and pan-fried. Rich in scallion aroma, the egg is fluffy and golden.

Classic Taiwanese home-style dish, with crispy chopped preserved radish (cai po) added to the baked egg. The egg aroma is complemented by the sweet and salty crispness of the preserved radish, rich in texture.

Tender tofu and minced meat stewed in a sauce flavored with spicy chili bean paste and Sichuan peppercorns. Spicy and numbing flavor, tender tofu, very good with rice.

Pan-fried tofu and vegetables (like mushrooms, bamboo shoots) braised in sauce. The sauce is salty and flavorful, and the tofu absorbs the soup.

Deep-fried tofu coated with a stir-fried salted egg yolk sauce that has become foamy. Gritty texture, with a rich salted egg yolk aroma, crispy outside and soft inside.

Napa cabbage braised with dried shrimp (kai yang). The cabbage is soft and sweet, and the dried shrimp adds umami. It is a refreshing vegetable dish.

A whole carp braised in spicy chili bean paste. The fish meat is tender, and the sauce is rich and spicy. Usually, there are roe in the fish belly, a traditional famous dish.

Fish fillets cooked and drizzled with Thai lemon sauce. Sour, spicy, and appetizing, with a clear lemon aroma and delicate fish meat.

Deep-fried fish fillets coated in a sweet and sour sauce. Crispy on the outside, tender fish meat inside, sweet and sour flavor suitable for all ages.

Steamed cod topped with stir-fried crispy dried tofu (soy product). The salty crispness of the dried tofu contrasts wonderfully with the oily, tender cod.

Beef tendon stewed in braised beef broth. The broth is rich, slightly spicy, and the beef tendon is tender and Q-elastic, rich in collagen.

Lamb chunks stewed in braised broth. The lamb is fragrant, and the broth is warm and nourishing. Suitable for diners who enjoy lamb flavor.

Classic braised beef broth with braised beef chunks. Rich broth, large chunks of meat, salty and slightly spicy. Pure soup without noodles.

Clear soup with various seafood (like shrimp, squid, clams). The broth is fresh and refreshing, with abundant ingredients.

Clear soup made with pickled mustard greens and pork stomach slices. Sour and appetizing, the pork stomach is Q-elastic. Refreshing and appetizing to drink.

Simple clear soup with ginger and pork liver. The pork liver is tender, the broth is sweet, and the ginger slices remove the fishiness and warm the stomach. It is a traditional blood-tonifying soup.

A thickened soup made with amaranth and silverfish. Smooth texture, light and nutritious, suitable for all ages.

Home-style clear soup with seaweed and egg drop. The broth is refreshing, with the aroma of the sea from the seaweed and the fragrance of eggs.

Chinese corn chowder, thickened, with corn kernels and egg drop. Slightly sweet and savory, warm and smooth.

Clear soup made with shredded pickled mustard greens and shredded pork. The salty and fresh flavor of the pickled mustard greens is infused into the soup, simple and refreshing.

Classic Chinese thick soup with ingredients like tofu, wood ear mushrooms, bamboo shoots, and shredded meat. Flavored with vinegar and pepper, it is sour, spicy, and thick, very appetizing.

A clear soup with vegetables and egg drop. Light in flavor, full of the natural sweetness of vegetables.

The simplest home-style soup, containing vegetables and tofu cubes. Refreshing and light, suitable for pairing with heavier dishes.

Fresh clams and ginger slices cooked in a clear broth. The clams release a very fresh and delicious oceanic flavor, and the ginger slices help to ward off cold and enhance freshness.

Cabbage stir-fried over high heat, usually with garlic for fragrance. Retains the crisp texture and natural sweetness of the vegetables.

Blanched or quickly stir-fried sweet potato leaves, tender in texture. Often drizzled with minced garlic soy sauce or minced meat sauce for flavor. A healthy green vegetable.

Stir-fried baby bok choy, tender and crisp with a unique bean aroma. Usually more expensive, it is a popular seasonal vegetable.

Stir-fried dragon beard vegetable (chayote tendrils) over high heat, crisp and refreshing. Often stir-fried with bean paste or garlic for a unique flavor.

Stir-fried water shield greens, extremely crisp in texture with a light lotus fragrance. Often stir-fried with shredded pork or preserved plums to enhance flavor.

A common carbonated beverage, offering a cool, fizzy sensation. Suitable for pairing with stir-fried or deep-fried foods to cut through richness.

A refreshing lager beer, crisp with malt aroma and slight bitterness. An excellent choice to pair with stir-fried dishes.