Guo Jia Chao Niu Rou

Fresh beef slices quickly stir-fried with water spinach or bean sprouts (bean sprouts with heads and tails removed) over high heat. The meat is tender, the vegetables are crisp, and it has a strong wok aroma, perfect with rice.

Lamb slices quickly stir-fried with water spinach or bean sprouts. The lamb has a unique aroma and tender texture, balanced by the crisp vegetables to cut through the richness.

Beef tripe slices stir-fried with vegetables. The tripe has a crisp and chewy texture, absorbing the savory flavor of the stir-fry sauce.

Beef aorta (great artery) quickly stir-fried with vegetables. The aorta has a very crisp texture, similar to cartilage but easier to chew, with a unique flavor.

Assorted beef offal (typically beef liver, heart, kidney, or tripe) quickly stir-fried with vegetables. You can taste multiple textures and flavors at once.

Fresh beef liver slices quickly stir-fried. The beef liver is tender and has a rich flavor. Stir-frying with onions or vegetables can remove gaminess and add sweetness.

Beef heart slices quickly stir-fried. The texture is firm and elastic, without excessive oil, and the meat flavor is rich.

Beef kidney (kidneys) sliced and quickly stir-fried. Properly prepared, it has no gamey smell and has a crisp, tender, and refreshing texture, a traditional nourishing ingredient.

Beef slices stir-fried with ginger shreds, tomatoes, or onions. Ginger adds spiciness, tomatoes add sweet and sourness, and onions add sweetness. Each of the three flavors has its own unique characteristics.

Lamb stir-fried with ginger shreds, tomatoes, or onions. Ginger effectively removes the gamey smell of lamb, while tomatoes and onions add layers of sweetness.

Tripe quickly stir-fried with seasonings. Ginger shreds add spiciness, tomatoes add sourness and appetite, and onions add sweetness. It pairs perfectly with the crisp tripe.

Assorted beef offal stir-fried with ginger shreds, tomatoes, or onions. The flavor is rich and varied, a top choice for texture enthusiasts.

Choose from beef heart, liver, or kidney, stir-fried with ginger shreds or tomatoes. Ginger removes gaminess, tomatoes add sweet and sourness, highlighting the deliciousness of the offal.

Assorted beef offal (such as intestines, tripe, etc.) stir-fried with vegetables. The offal is cleaned thoroughly, offering a rich texture and moderate savory flavor.

Stir-fried beef offal seasoned simply with salt. Without heavy sauces to mask the flavor, you can better appreciate the fresh, original taste of the beef offal.

Beef brain stir-fried with onion. The beef brain has a smooth, tofu-like texture, and the sweetness of the onion creates a rich and smooth flavor.

Beef bone marrow quickly stir-fried with tomatoes. The bone marrow is slippery and full of fatty aroma, and the sweetness and sourness of the tomatoes perfectly cut through the richness.

Offal stir-fried after sautéing black sesame oil and old ginger. The aroma is rich, suitable for cooler weather, providing warmth and nourishment.

Assorted beef offal quickly stir-fried with sesame oil. The sesame oil coats the various crisp and tender offal, creating a rich and mellow flavor.

Clear soup containing various beef offal. The offal is stewed until tender or remains chewy, and the soup is rich and sweet, usually served with ginger shreds.

Chewy and juicy beef balls served in a clear broth. The beef balls are firm and release meat juice when bitten, and the broth is light and smooth.

Taiwanese specialty warm beef soup. Fresh beef slices are quickly cooked with high-temperature hot soup, turning the meat pink. The texture is extremely tender and sweet.

Fresh beef heart slices simmered in soup. The beef heart has a firm and crisp texture, and the soup is clear and sweet.

Fresh beef liver soup. The beef liver is tender and smooth, and the soup has a unique mellow and sweet taste.

Cleaned beef kidney simmered in soup. The texture is crisp and tender, and the soup is refreshing.

Lamb soup with lamb slices. Ginger is added to remove gaminess, the soup is warm and mellow, and the lamb is tender.

Crisp Beef Tripe Soup. The tripe remains chewy in the hot soup, offering a rich texture.

Creamy beef brain soup. The texture is smooth like soft tofu, and the soup is rich.

Beef and egg fried rice stir-fried over high heat. The rice grains are distinct, full of egg and meat aroma, with a strong wok hei.

Lamb and Egg Fried Rice. The unique aroma of lamb is infused into the rice, creating a rich flavor.

Taiwanese-style Beef Stir-fried Noodles. The noodles absorb the sauce from the stir-fried beef, resulting in a moist, smooth, savory, and flavorful dish.

Lamb Stir-fried Noodles. The noodles are stir-fried with沙茶 (shacha sauce) or other sauces and lamb, releasing a rich aroma.

White rice topped with a thickened beef stir-fry sauce. The sauce is rich and coats the tender beef and vegetables, making it moist and easy to eat.

Lamb gravy sauce poured over white rice. The hot sauce keeps the lamb tender and smooth, making it very appetizing.

Beef rice bowl, limited to takeout. Typically, stir-fried beef is placed directly on white rice for easy consumption.

Steamed white rice, suitable for pairing with stir-fries or soups.