Six hours of patience. Beef shank braised in a master stock built from dark soy, rice wine, star anise, cinnamon, and Szechuan peppercorn — until the collagen melts and the broth turns deeply amber. Served over fresh wheat noodles with bok choy.
Beef Noodle Soup is one of Taiwan's most celebrated dishes — and the quality of the bowl depends almost entirely on how long and how carefully the beef is braised. Ours starts with whole beef shanks, seared until deeply browned, then submerged in a master stock and braised at a low temperature for six full hours. The collagen in the shank gradually dissolves, thickening the broth and making the beef pull-tender.
The master stock is built fresh every morning: dark soy sauce, Shaoxing rice wine, star anise, cinnamon stick, dried chili, rock sugar, and Szechuan peppercorn. Aromatics are toasted and fried in oil before the stock is added — this step is what gives our broth its deep, complex baseline flavour.