Lin Dong Fang Beef Noodles

The signature beef noodle here, featuring tender, well-braised beef chunks and special medicinal broth. The broth is rich and sweet, paired with chewy noodles. It's recommended to taste the original broth first, then add the table's beef oil chili sauce according to your preference.

Rich medicinal beef soup with tender beef chunks, no noodles. Suitable for customers who want to savor the beef and broth or pair with other side dishes.

Enjoy the dual texture of beef and beef tendon. The tendon is stewed until tender and chewy, the beef is tender and flavorful, a popular choice with rich texture.

Rich soup with beef chunks and beef tendon, no noodles. Suitable for low-carb diets or customers who want to focus on the meat and broth.

Noodles featuring honeycomb tripe as the main ingredient. The tripe is cleaned and well-braised, with an elastic and chewy texture, absorbing plenty of broth.

Soup with braised honeycomb tripe and medicinal broth, no noodles. The tripe is Q-tender and has a unique flavor.

The entire bowl is filled with collagen-rich beef tendon. The tendon is stewed until soft and almost melts in your mouth, yet retains a slightly chewy texture, a top choice for collagen lovers.

Full of tender beef tendon with hot soup, no noodles. Smooth texture, rich broth.

Only beef broth and noodles, without any meat. Suitable for customers who only want to taste the broth and noodles, or those on a budget.

Braised beef shank slices. Firm texture with a light braising aroma, suitable to pair with noodles or as a snack with drinks.

Braised beef tendon slices. Soft and chewy texture, rich in collagen, and well-braised.

Braised beef tripe slices. Chewy and crisp texture, absorbing the flavor of the braising liquid, it's a classic Taiwanese side dish.

Cleaned and sliced beef intestine. Tender and chewy texture, no gamey smell, with a unique fatty aroma.

This restaurant's signature side dish, it's Hua Gan (fried tofu) soaked in rich beef broth. It's juicy with broth overflowing with every bite. The restaurant suggests adding half a spoonful of special chili oil for enhanced flavor.

Braised dried tofu, with a firm texture, and the savory flavor of soybeans and braising liquid.

Smoked or braised tofu skin, with layered texture, soft and tender with a bean aroma.

Thinly sliced smoked pig head skin. Crisp texture with cartilage, rich smoky aroma, very appetizing.

Taiwanese pickled cabbage, made with Napa cabbage. Crisp texture, sweet and sour flavor that cuts through richness, perfect to pair with hearty beef noodles.

Stir-fried or pickled mustard greens, with a unique slightly bitter and sweet taste, refreshing and cuts through richness.

Marinated cucumber, crisp and juicy, with garlic and a hint of sourness, a very refreshing appetizer.

Stir-fried small dried fish with peanuts, savory and crispy, rich in texture, a classic snack with drinks.

House-made beef jerky, retaining the fibrous texture of beef, becoming more flavorful with chewing. It's a popular souvenir.

Lin Dong Fang's special signature spicy beef oil (solid chili oil). It melts into the beef noodle soup, releasing a rich beef oil aroma and spiciness, the soul ingredient to enhance the broth's flavor.

Chili sauce sold by the restaurant, suitable for spicy food lovers to take home and use with meals.