Sheng Li Beef Soup Introduction
The main feature of the restaurant is its broth and beef. The beef used is freshly sourced from Tainan, with the live beef being supplied directly from the slaughterhouse each morning. The signature beef broth is prepared by simmering a large quantity of beef bones, combined with a secret recipe, local onions, and a mix of tender beef brisket that is cooked throughout the day. This process extracts the gelatin from the beef and creates a rich, sweet flavor that is not greasy, enhancing the overall taste of the beef soup. The beef is sourced daily from local Tainan facilities, ensuring its freshness. Additionally, early risers have the chance to enjoy the hidden gem, "marbled beef short ribs," which has a perfectly tender, half-fat, half-lean texture. Its freshness gives it a bouncy quality, and the fatty parts melt in your mouth, making it a favorite among regular customers. Recommended specialty dishes include the limited offering of "marbled beef short ribs" and hand-cut ginger shreds, which are available in limited quantities. These unique dishes, not found on the menu, come from the beef rib's adjacent cuts, offering excellent meat quality with a chewy and bouncy texture, evenly distributed marbling that is not greasy.
