Lin Dong Fang (林東芳牛肉麵)

The light aroma arrived before the bowl, and while the soup looked slightly clear, it was surprisingly flavourful underlying with taste of herbs and spices that didn’t overpower the rest.

Compared to other beef noodle soups that are more robust (especially if you order a ”hong shao”), this had a cleaner, pleasing taste that was still complex and appetising.

The stock is said to be cooked over 20 hours, using beef bones and a secret blend of herbs.

bit.ly/lindongfang #DFDTaipei

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Considered the national dish, this has a few main ingredients, namely beef brisket / beef shank, thick wheat noodles, scallions / green onions, and kai-lan / Chinese broccoli.
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The difference lies in the incredibly tasty soup / broth, flavoured with herbs, including pepper, garlic, star anise, ginger, sugar, vinegar, light soy sauce, water, sesame oil, tomatoes, broad bean paste, chili, and then simmered for about 24 hours to get maximum flavour.
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The result; their soup / broth has a robust and deep herbal savoury meaty flavour.
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The beef brisket looks thickly sliced, but is fall-apart tender. The noodles are thick with a light chew, and the spring onions lend a nice crunch.
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Hordes of office workers descend upon this place starting from 11:30am for lunch, leading to long queues. We managed to beat the crowd by arriving earlier.
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Lin Dong Fang (林東芳牛肉麵)

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Truly snout to tail dinning. The cow's ears are cruchy and nice

This is so umami, all credits to the generous scallion oil.

Claimed top award as 2015 best beef 🐮 noodle in Taiwan!