Jiang Jia Zhuang Wen Ti Niu Rou Huo Guo

A light beef bone broth simmered with vegetables like tomatoes, daikon radish, and corn. The broth is naturally sweet and fresh, suitable as a base for dipping thinly sliced beef.

Hot pot with thick-cut beef brisket. The brisket has connective tissue, becoming tender and juicy after long simmering, with a rich flavor.

Beef tendon slow-simmered to perfection, with a chewy, gelatinous texture that melts in your mouth after thorough cooking.

Beef brisket hot pot from a special cut, with more delicate and tender meat, favored by connoisseurs.

Abundant hot pot featuring four popular beef cuts: beef tongue, beef brisket, beef tendon, and oxtail, offering a rich layering of textures.

Classic Taiwanese beef soup. Boiling hot broth is poured over fresh raw beef slices, cooking them to a pink, tender, and sweet finish.

Soup simmered with various beef offal, rich and unique flavor, rich texture.

Clear soup with tender beef brisket chunks. The broth has a fresh beef aroma, and the meat is flavorful and easy to eat.

Collagen-rich oxtail soup, simmered for a long time, with a rich broth and tender, chewy meat and skin.

Beef soup with winter vermicelli (fine noodles) that has absorbed the soup, smooth and satisfying, a filling soup dish.

Combination platter, enjoying both tender beef brisket and chewy beef tendon.

Combination platter featuring the crisp and elastic texture of beef tongue and the collagen-rich oxtail.

Braised platter featuring three popular cuts: beef tongue, beef tendon, and beef brisket.

Fresh, unfrozen Taiwanese beef, with a sweet and elastic texture, ideal for hot pot.

Beef from natural grazing or farming, with a rich and natural flavor.

Black-haired breed beef, with evenly distributed fat, and a delicate texture.

Premium Japanese A5 grade Wagyu beef, with rich marbling like marble patterns, melts in your mouth, limited supply.

A la carte oxtail, with thick skin and abundant collagen, suitable for hot pot.

A la carte beef brisket, tender meat with a little connective tissue.

A la carte beef tongue, with a unique crisp and refreshing texture.

A la carte beef tendon, requires longer cooking to become tender, with a very chewy texture.

Beef cubes suitable for stewing, economical and affordable.

Fresh beef heart slices, firm and elastic texture, recommended to be lightly cooked.

Fresh beef liver, tender and soft texture, rich in iron.

Beef abomasum, with many folds on the surface, offering a crisp texture, a popular hot pot ingredient.

Offal platter including beef tripe, beef heart, and beef liver, satisfying multiple textures at once.

Tender beef stir-fried with gai lan (Chinese broccoli) over high heat. The gai lan has a slight bitterness and crispness, pairing perfectly with the beef.

Beef stir-fried with plenty of scallions over high heat, releasing a rich aroma, a classic stir-fried dish.

Taiwan's unique water shield vegetable stir-fried with beef. The water shield has a crisp and refreshing texture.

Stir-fried with mild green chili peppers, adding aroma and texture to the vegetables.

The subtly bitter taste of bitter melon complements the sweetness of the beef, creating a unique flavor.

Stir-fried beef tripe over high heat to maintain its crisp texture, usually served with ginger shreds or pickled vegetables.

Tender stir-fried beef liver, cooked with precise heat control, resulting in a soft and moist texture without being dry.

Quick-fried beef heart slices, with an elastic texture and full of aroma.

Stir-fried mixed offal with spices, a great dish to pair with drinks.

Processed beef tendon stir-fried with seasonings, with a chewy and flavorful texture.

Water spinach with thick stems, stir-fried with beef over high heat for a crispier texture.

Refreshing cold dish, shredded beef tripe tossed with sauce, scallions, and cilantro, with an appetizing texture.

Crispy fried or pan-seared beef short ribs, seasoned with salt and pepper, crispy outside and tender inside, savory and delicious.

Beef tenderloin slices stir-fried with a rich black pepper sauce, with a slightly spicy and robust flavor.

Beef short ribs coated with salted egg yolk (golden sand) and stir-fried, with a savory and sandy texture that envelops the beef.

Classic Taiwanese "three cup" style braised oxtail, using sesame oil, soy sauce, rice wine, and basil, with a rich and enticing aroma.

Beef cut into cubes, pan-seared until crispy outside and juicy inside, convenient for one bite.

Savory fermented black beans stir-fried with bitter melon. The saltiness of the black beans balances the bitterness of the melon, leaving a sweet aftertaste.

Classic Sichuan dish with vermicelli absorbing spicy bean paste sauce and minced meat, with a slippery and flavorful texture.

Stir-fried seasonal vegetables, preserving their original freshness, sweetness, and crispness.

Taiwanese-style fried egg, with options to add basil, scallions, or bay leaf for extra aroma.

Refreshing stir-fried dish with baby corn and fresh shiitake mushrooms, with a crisp and tender texture.

Steamed white rice.

Fine vermicelli made from mung beans, which absorbs the soup wonderfully when cooked in hot pot.

White rice drizzled with braising sauce made from minced beef, rich in aroma, similar to the beef version of "lu rou fan" (braised pork rice).

Raw egg, often used for dipping sauces or in hot pot.

Refreshing draft beer, a perfect accompaniment to stir-fries or hot pot.