Xiluodian Beef Soup
Tainan CityNorth DistrictTaiwanese restaurant
Featuring fresh beef soup, beef with Chinese kale, and the beef-fat-based Qiangli chili sauce, with flavors ranging from savory freshness to a fiery kick.
At a Glance
Often busyAttentive serviceWheelchair access
Signature Dishes
Beef Soup
The broth ranges from richly beefy to clear and middle-of-the-road; the slices are usually tender but can also be firm and more chewy.
Beef with Chinese Kale
The wok aroma is pronounced, with ginger and satay notes that do not overpower; the fresh beef is tender and the young kale leaves are crisp.
Sesame Oil Beef Liver
Tender, pink, and well-seasoned.
Scallion-Stir-Fried Beef
The beef slices are more tender than the slices in the beef soup.
At a Glance
- Value verdict
- A bowl of beef soup includes either white rice or pork-braised rice.
- Peak hours
- Even on a weekday around 8 a.m., there may still be a queue; one recorded wait was about seven minutes.
- Reservation
- Reservations are not accepted.
What you should know
Best for
- Spice lovers
What you should know
- Around noon, only beef brisket soup may remain; beef items have previously sold out early.
- The dining area is divided between air-conditioned and non-air-conditioned sections, with a noticeable difference in hot weather.
- Both the parking lot and roadside parking spaces are paid.