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Eel noodles generally have two types: braised noodles, which are popular in the southern and central regions, and fried noodles, which are more common in Taipei. Aobao's eel noodles belong to the fried noodles category. In a hot wok, garlic and onions are stir-fried first, then eel and broth are added. Seasoning is then stirred quickly and served. The remaining broth in the wok is then poured over the noodles before serving.

The most unique aspect of eel noodles is the sour and sweet sauce, mainly seasoned with black vinegar, rice wine, and sugar. It has a subtle saltiness with a clear sweetness and sourness, similar to the traditional "Wuliuxiang" soup. Aobao uses generous ingredients, including garlic, onions, cabbage, carrots, and green onions as garnish. The eel is stir-fried quickly over high heat, resulting in a soft and smooth texture with a full-bodied chewiness, making the taste excellent.