New Eight Happiness Beef Noodle Soup

Taipei Foods


At "Shin Pai Le," the beef is slow-cooked to a tender yet intact texture, while the broth is rich and carries a fragrant beef tallow aroma. The noodles are also very chewy, and the prices for the beef noodles are quite reasonable. The broth is simmered for over twenty hours using beef bones rich in marrow, onions, tomatoes, and white radish (the unique spiciness removes any beefy odor), as well as yellow soybeans (which enhance the broth's thickness). This process not only extracts the warm sweetness of the marrow but also fully releases the gentle sweetness of onions, the delightful acidity and aroma of tomatoes, and the lycopene that gives the broth its beautiful deep red color. When paired with sautéed ginger and fermented soybean sauce, the result is a broth with depth and complexity. As for the beef, the restaurant uses Australian beef shank, which is rich in flavor and remains juicy and tender without being mushy. In addition to beef noodles, the beef offal noodles feature well-cleaned, thick-cut beef intestines and tripe that provide a soft and chewy texture, and the dry mixed noodles with beef or beef offal are fragrant with garlic, scallions, pepper, and beef tallow. The shredded pork and preserved vegetable noodles are also light and fresh, with substantial toppings. Among the various side dishes, the smoked pig skin is particularly noteworthy.

Address:No. 266-6, Section 1, Zhongxing Road, Xindian District, New Taipei City 231, Taiwan

New Eight Happiness Beef Noodle Soup Introduction

At "Shin Pai Le," the beef is slow-cooked to a tender yet intact texture, while the broth is rich and carries a fragrant beef tallow aroma. The noodles are also very chewy, and the prices for the beef noodles are quite reasonable. The broth is simmered for over twenty hours using beef bones rich in marrow, onions, tomatoes, and white radish (the unique spiciness removes any beefy odor), as well as yellow soybeans (which enhance the broth's thickness). This process not only extracts the warm sweetness of the marrow but also fully releases the gentle sweetness of onions, the delightful acidity and aroma of tomatoes, and the lycopene that gives the broth its beautiful deep red color. When paired with sautéed ginger and fermented soybean sauce, the result is a broth with depth and complexity. As for the beef, the restaurant uses Australian beef shank, which is rich in flavor and remains juicy and tender without being mushy. In addition to beef noodles, the beef offal noodles feature well-cleaned, thick-cut beef intestines and tripe that provide a soft and chewy texture, and the dry mixed noodles with beef or beef offal are fragrant with garlic, scallions, pepper, and beef tallow. The shredded pork and preserved vegetable noodles are also light and fresh, with substantial toppings. Among the various side dishes, the smoked pig skin is particularly noteworthy.

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