Taiwanese beef noodle soup is stewed beef in broth with noodles, served red-braised, in clear broth or with tomato, often topped with pickled mustard greens.

Taiwanese beef noodle soup was created in Taiwan by Kuomintang veterans from Sichuan who fled to Kaohsiung, and it was first eaten in military dependents' villages. Beef was long avoided because cattle were valuable farm animals. The Taipei City Office of Commerce holds the annual Taipei International Beef Noodle Festival, most recently on 9 to 11 October 2026. Lao Shan Dong has built a loyal following since 1949, with a broth slow cooked with beef bones and a blend of 10 Chinese herbs.

Where to eat Beef noodle soup in Taipei

4 editor picks for Beef noodle soup in Taipei, ranked by editorial score. All Taipei signature dishes · Beef noodle soup across every city.

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Make it at home

Serves 43 hrIntermediate

Ingredients

  • 1.2kg beef shank with tendon, cut into 5cm chunks
  • 2 large tomatoes, quartered
  • 3 spring onions, white and green parts separated
  • 30g fresh ginger, sliced
  • 5 garlic cloves, smashed
  • 3 star anise
  • 1 cinnamon stick
  • 4 dried bird's-eye chillies
  • 60g doubanjiang (Sichuan broad bean paste)
  • 120ml dark soy sauce
  • 60ml Shaoxing rice wine
  • 30g rock sugar
  • 2 litres water
  • 500g fresh wheat noodles or ribbon-style hand-cut
  • 200g pickled mustard greens, finely chopped
  • Coriander leaves, to serve

Method

  1. Blanch the beef in a pot of boiling water for 5 minutes; drain and rinse off scum.
  2. Heat 30ml vegetable oil in a heavy pot, fry ginger, spring onion whites and garlic until fragrant, 2 minutes.
  3. Add doubanjiang, star anise, cinnamon and chillies, stir 30 seconds until aromatic.
  4. Return beef to the pot with soy sauce, Shaoxing wine, rock sugar and tomatoes. Cover with 2 litres water.
  5. Bring to the boil, reduce to a low simmer, cover, cook 2.5 hours until the shank is fork-tender and tendon translucent.
  6. Cook noodles per pack (about 3 minutes); divide between bowls.
  7. Ladle hot broth and 3 to 4 pieces of beef over each bowl. Top with pickled mustard greens, coriander and chopped spring onion greens. Serve immediately.

Editor tip. Make a day ahead; the braise deepens overnight. Don't skip the tendon, the chewy translucent texture is half the bowl.

Common allergens: Gluten, Soy.