Niu Lao Da Beef Restaurant Introduction
Niu Lao Da Beef Restaurant has been in operation for 13 years. The reason it is favored by food lovers is due to owner Gao Jin-ji's insistence on the quality of ingredients, using precious Taiwanese beef that costs three times more than usual, with absolutely no water added. The restaurant carefully selects premium cuts of fatty and lean beef, and a dedicated driver delivers the meat directly from Tainan to four locations every day between 5:00 PM and 9:30 PM, ensuring strict quality control to get the beef to the table within eight hours—truly super fresh. Niu Lao Da's signature beef hot pot has improved upon the traditional method of pouring boiling broth over raw beef by referencing the Japanese shabu-shabu. This allows customers to easily enjoy the best texture of the beef. The broth is taken very seriously, made with beef bones and paired with Taiwanese red tomatoes, white radishes, and high-altitude cabbage, providing a natural aroma and sweetness without the need for seasoning. The beef is hand-sliced, and the owner suggests that the best moment to dip the meat is when it just changes color; the beautifully marbled pink beef is rich and tender, melting in your mouth, a taste that will definitely spoil your palate.
