Sheng Li Beef Soup Introduction
The main feature is the broth and beef, using fresh, locally sourced beef from Tainan that is slaughtered on the same day. The broth of the Sheng Li beef soup is primarily made from a large amount of beef bones simmered over a long time, combined with a secret recipe, local onions, and beef brisket simmered for an entire day, which extracts the gelatin from the beef and creates a rich, sweet, and non-greasy flavor. The sweetness enhances the overall taste of the beef soup. The beef is sourced from locally slaughtered cattle in Tainan, ensuring top-notch freshness. Additionally, early risers have the chance to taste the hidden special "marbled beef," which has a tender texture of both fat and lean meat. The freshness makes it chewy with a perfectly springy texture, and the marbled fat melts in the mouth, making it a favorite among regular customers. Recommended signature dishes include the limited hidden specialty – marbled beef and hand-cut ginger strips, which are available in limited quantities each day. This unique dish, which isn't listed on the menu, features a part of the beef ribs that not only has excellent meat quality but also a soft, elastic texture with evenly distributed marbling that is not greasy.
