Sheng Li Beef Soup Introduction
The main focus is on the broth and beef, using fresh, locally sourced beef from Tainan that is slaughtered in the early morning. The broth for the Sheng Li beef soup is primarily made from a large quantity of beef bones simmered with a secret recipe, local onions, and beef brisket that has a perfect balance of meat and tendon, cooked for an entire day to extract the collagen and achieve a rich, sweet flavor that is not greasy. The sweetness enriches the taste of the beef soup. The beef itself is fresh, sourced daily from Tainan's local slaughterhouses, ensuring top-notch freshness. Additionally, early birds have the chance to try the hidden gem, "marbled beef strips," which offers a tender texture with a mix of fat and lean meat. The quality of the fresh beef makes it chewy and springy, with the marbled fat melting in your mouth, making it a favorite among regular diners. Recommended specialties: Limited! Hidden specialty dish – marbled beef strips, and hand-cut ginger strips made from local produce, available in limited quantities. This feature dish, which is not listed on the menu, is from the flank of the rib, not only does it have great meat quality, but its tender texture also offers elasticity, with evenly distributed marbling that is not greasy.
