Sheng Li Beef Soup Introduction
The main feature of this restaurant is its broth and beef. It uses fresh, locally sourced beef from Tainan, slaughtered in the morning on the same day. The broth for the beef soup is primarily made by simmering a large quantity of beef bones, combined with a secret recipe, local onions, and a mix of lean and fatty beef brisket cooked for an entire day. This process extracts collagen from the beef, resulting in a flavorful yet not overly greasy taste, giving the beef soup a rich flavor profile. The beef is sourced from Tainan's daily slaughter, ensuring top-notch freshness. Additionally, early risers have the chance to enjoy the hidden gem "marbled strip beef," which is tender with a mix of fat and lean meat. Due to its freshness, the beef has a chewy texture, and the fat melts in your mouth, making it a favorite among frequent diners. Recommended specialty dishes include the limited-time hidden gem – marbled strip beef and hand-cut ginger strips, available daily in limited quantities. These specialty dishes are not found on the menu and come from the rib section of the beef, offering excellent texture, elasticity, and evenly distributed marbling without being greasy.
