Niu Guo Shuan Niu Rou

Basic hot pot broth, usually made from beef bones and vegetables. Clear and sweet broth, suitable for simmering fresh beef and various ingredients.

The most evenly marbled cut from local Taiwanese beef. Extremely tender meat, recommended to be lightly simmered in boiling broth for a few seconds, melts in your mouth.

Taiwanese local beef slices with rich marbling. Tender texture, allowing you to taste the sweetness of the beef and the aroma of the fat.

A platter including tendon, tail, tongue, and brisket. Enjoy different textures like chewy, tender, and bone-in meat at once, suitable for sharing.

Fat and connective tissue from the beef brisket (also known as brisket oil). White in color, crisp and not greasy after cooking, with a unique chewiness.

Beef belly cut with fascia and marbling. Firm and chewy texture, becomes more tender and flavorful with cooking.

Beef tail sections with skin and bone. Rich in collagen, skin is chewy and meat is tender after cooking, suitable for those who enjoy gnawing on bones and collagen.

The tendon part of beef. Rich in collagen, requires a longer cooking time, and the texture changes from chewy to soft and smooth.

Thinly sliced beef tongue. Unique texture, with crispness and elasticity, rich flavor.

Beef penis sections. Rich in collagen, texture is similar to softened beef tendon, chewy and considered nourishing.

A mixed offal platter including heart, liver, tripe, and kidney. Diverse textures, both tender and chewy, suitable for hot pot.

Freshly sliced beef liver. Delicate texture, recommended to simmer briefly until pink and tender to avoid a tough texture.

Thinly sliced beef heart. Firm and elastic texture, with no gamey taste, suitable for quick simmering.

Cleaned beef tripe. Honeycomb-like texture on the surface, easily absorbs soup, with a crisp and chewy texture.

Beef kidney cut into flower shapes. Extremely crisp texture, recommended to be quickly simmered for the best flavor.

House-made beef paste. Springy and juicy after cooking, retaining a rich beef aroma.

Paste made from fresh squid. You can taste the squid pieces, fresh, sweet, and chewy.

Fresh lettuce. Crisp texture, suitable for quick simmering in hot pot, balances the richness of the meat.

Sweet cabbage. Releases sweetness into the broth after prolonged cooking, soft texture.

Small Chinese cabbage hearts. More delicate and tender than regular cabbage, with a slight sweetness.

Sweet corn sections. Plump kernels, adds sweetness to the broth.

Common hot pot mushroom. Slippery and crisp texture, flavorful after absorbing the broth.

Thick white mushroom. Texture similar to abalone, fresh and chewy.

Frozen tofu with a sponge-like interior. Easily absorbs soup, bursting with juice when eaten.

Unfried fresh tofu skin. Rich soy flavor, smooth and tender texture.

Beef tail stir-fried over high heat with the "three-cup" sauce (sesame oil, soy sauce, rice wine). Rich aroma, abundant collagen from the beef tail, a great dish with drinks.

Spicy stir-fried brisket fat. Crisp and spicy texture, very appetizing.

Creative dish combining two types of eggs (usually chicken eggs with preserved eggs or salted eggs). Unique flavor, rich texture.

Beef kidney stir-fried with black sesame oil and old ginger. Sesame oil aroma fills the air, kidney is crisp and tender, with nourishing effects.

Quickly stir-fried braised beef tendon. Chewy and soft texture, infused with savory sauce.

Stir-fried sauerkraut with beef slices. Sour and appetizing, tender beef, very good with rice.

Classic Taiwanese stir-fry. Crispy and tender water spinach stir-fried with tender beef slices, with satay or garlic, full of aroma.

Quickly stir-fried sweet baby bok choy with beef slices. Refreshing and delicious flavor.

A combination of crisp asparagus and beef. Crisp and refreshing texture, fresh flavor.

Stir-fried with pineapple chunks. The sweet and sour pineapple tenderizes the meat and cuts through richness, with a delicious sweet and sour flavor.

Stir-fried beef slices with plenty of onion shreds. Onions release natural sweetness, perfectly blending with the savory beef.

Slightly bitter and sweet kale stir-fried with beef. The crispness of kale contrasts with the tenderness of the beef.

Thinly sliced bitter melon stir-fried with beef. The bittersweet taste is an adult delicacy, clearing heat and reducing inflammation.

Beef stir-fried over high heat with plenty of scallion segments. Rich scallion aroma, a popular choice at stir-fry restaurants.

Stir-fried beef with black sesame oil and ginger slices. Gentle aroma, suitable for cooler weather.

A stir-fry combination of beef heart and liver. Taste the tenderness and unique flavors of both offal at once, rich in nutrients.

Various beef offal (such as tripe, intestines, etc.) stir-fried with spices. Rich texture, savory and great with rice.

Tender beef liver stir-fried. Precise heat control maintains the liver's tenderness without drying out.

Quickly stir-fried sliced beef heart. Texture is similar to lean meat but more elastic, fresh and delicious.

Homestyle dish, golden and tender scrambled eggs with chopped green onions, the aroma of eggs and scallions intertwined.

Stir-fried kale. Retains the crispness and original flavor of the vegetables.

Stir-fried napa cabbage over high heat. Crisp and sweet, a simple yet delicious vegetable dish.

Stir-fried water spinach with sautéed garlic. Crisp texture, vibrant green color.

Stir-fried Japanese udon noodles with beef slices. Chewy and smooth noodles, absorbing the savory beef broth.

Stir-fried wide, flat knife-cut noodles with beef. Chewy noodles, rich texture.

Noodle soup style, with a sweet and fresh beef broth base, smooth udon noodles, and tender beef.

Noodle soup style, chewy knife-cut noodles in beef broth, with tender meat slices.

Winter vermicelli (glass noodles) soaked in beef broth. Smooth texture, delicious broth.

Fine vermicelli noodles with beef broth. Soft texture, easy to eat.

Pour boiling hot broth over fresh, warm beef slices. The meat turns pink and tender, and the soup is extremely sweet and fresh, the best way to taste the original flavor of the beef.

Soup simmered with various beef offal. Generous ingredients, rich and mellow broth.

Beef slices and vegetables are stir-fried and then thickened with sauce, poured over white rice. The thick sauce is great with rice, and the meat slices are tender.

Dry-mixed or side dish winter vermicelli (glass noodles). Usually mixed with a little sauce or minced meat.

Chewy white rice, an essential staple to accompany stir-fries or hot pot.

Cooked beef tendon cut into small pieces and served cold. Chewy and refreshing texture, a great appetizer.

Marinated pickled cabbage (usually Taiwanese or Korean style). Sweet, sour, and slightly spicy, cuts through richness and whets the appetite.