Sheng Li Beef Soup Introduction
The key features are the soup base and beef. The fresh beef used comes from Tainan, delivered directly from local farms early in the morning on the day of slaughter. The broth of the Shengli beef soup is primarily made from a large quantity of beef bones, simmered with a secret recipe, local onions, and a mix of tender brisket and lean meat, cooked all day long. This process extracts the collagen from the beef, resulting in a sweet, rich flavor that is not greasy. The sweetness enhances the overall taste of the beef soup. The beef is sourced from Tainan, ensuring its freshness, which is absolutely guaranteed. Additionally, early risers have the chance to enjoy the hidden gem "marbled pork belly," which boasts a tender texture that is both fatty and lean. Thanks to its freshness, the meat has a springy texture, and the fat melts in your mouth, making it a favorite among repeat customers. Recommended signature dishes include the limited edition hidden specialty "marbled pork belly" and freshly hand-cut ginger, both available in limited quantities. These specialty dishes are not on the menu and come from the adjacent part of the beef rib, offering great meat quality with a tender and springy texture, and a balanced distribution of fat that is not greasy.
