Taiwan Beef: Beef Entrails Soup
By Niang Chen
Translated by Carrie Chang Chien
318-3, DaFeng Rd, Sec 1, Tanzi Dist (intersection with YaTan Rd)
Hours: 11 am-2 pm, 5-9 pm (closed Mon)
No service charge.
This Tanzi district eatery features a down-to-earth interior design. Since opening, this place has always had tables busy, thanks to passionate owner Mrs. Dong Shu-fen, who welcomes her customers with warmth and sincerity. That, plus the good food, makes this a warming experience for the stomach and soul.
Since opening her restaurant in 1998, Mrs. Dong has visited the market daily to purchase fresh Taiwanese beef, which she matches with her homemade "sacha" sauce, seasonal vegetables, sesame oil, pepper and thick soy sauce to create dishes like stir-fried beef, beef noodles, beef entrails soup, braised beef shank, cow tongue, and tendons. Enjoyed in so many delicious ways, the savory beef served here becomes downright addicting.
Left: The popular Beef Testicles
with Sesame Oil (NT$580) are
cooked with sesame oil and
Chinese wolfberries, offering
an unforgettably savory and
Medium: Beef Entrails Soup (NT$70) includes
beef intestines, tripe and liver--all
which help make it extremely delicious.
Right: The flavorful Stir-Fried Brain and Bone Marrow (NT$180)
--pictured with Pepper Beef (NT$140) and Stir-Fried Beef
with Sacha Sauce (NT$130)--stir fries the tofu-like
textured bone marrow with "douchi" (salted black
soybeans), chili peppers, green onions and peas.
Left: The signature dish here is Beef Hot Pot (NT$480). The beef
gradually cooks in an aromatic, refreshing broth--made with beef
and a dozen Chinese herbs like star anise, "dong quai" (Angelica
sinensis) and cumin--that release the meat's juices of the meat,
which can then be further accented and enjoyed with a special-
made spicy bean paste. Those liking strong flavors can try
Stir-Fried Beef with Sacha Sauce, or Black Pepper Beef, whose
rich fragrances merit at least a couple bowls of rice.
Right: Braised dishes (NT$80-100)
Left: Shredded Ginger with Intestine (NT$120) are marinated with ginger,
Chinese pickles and vinegar, and then stir-fried until soft. The salty-spicy
flavors go tremendously well with rice.