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Northern Chinese · Cupertino · $
Hand-pulled noodles in a crystal-clear beef broth with thin-sliced beef, white radish, and a drizzle of chili oil — the foundational dish, executed with care
Dumplings & Noodles · Cupertino · $$
The signature red-braised bowl — dark, aromatic broth with fall-apart tendon and shank over springy noodles, built on hours of slow cooking
Dumplings & Noodles · Cupertino · $
Taiwanese-style braised beef in a rich, spiced broth with hand-cut noodles — a litmus test dish that Liang's consistently passes
The lighter counterpart to the hong shao — a clean, golden broth that lets the quality of the beef and bone stock speak without the spice
Slow-braised beef shank in a dark, spiced broth over thick noodles — the version here leans toward the red-braised style with proper collagen richness
Braised beef shank in a rich, soy-dark broth with hand-pulled or thick noodles — a Taiwanese benchmark dish done capably
A full-bodied, deeply spiced broth with tender braised beef and chewy hand-pulled noodles — the benchmark dish for any Taiwanese kitchen
Sichuan · Cupertino · $
Slow-braised beef in a rich, spiced broth — less fiery than the dry-tossed noodles but full of layered flavor
Slow-braised beef with tender, yielding chunks in a rich, dark broth — a crowd-pleasing counterpart for those who want depth without full Sichuan heat
Thick, braised beef shank in a red-braised broth with chewy noodles — the Taiwanese benchmark dish, and a credible rendition here
Red-braised beef shank in a rich, lightly spiced broth over hand-pulled or thick noodles — a Taiwanese staple done in the classic stewed style
Shanghainese · Cupertino · $
Braised beef in a rich, slightly spiced broth over thick noodles — hearty but plays second fiddle to the dumplings
