Yongkang Beef Noodles
Taipei CityDa'an DistrictChinese noodle restaurant
After more than six decades, the braised and clear-broth beef noodles each offer a distinctive flavor.
At a Glance
Signature Dishes
Braised Beef Noodles
The broth is rich and full-bodied, with doubanjiang and beef-fat aromas layered together, and a bold flavor; the half-tendon, half-meat version has large, tender beef chunks and smooth, gelatinous tendon. The noodles may be springy or on the soft side.
Clear-Broth Beef Noodles
The broth is clean and full-bodied, with fresh sweetness from beef and beef bones; the meat is moderately braised and not dry or tough.
Steamed Pork Ribs with Rice Flour
Sweet potato is layered beneath the ribs; after soaking up the meat juices, it becomes melt-in-the-mouth with a sweet-savory balance. The dish may also have little meat and a high proportion of sweet potato.
Steamed Pork Intestines with Rice Flour
Sweet potato is layered at the bottom and brings the feel of old-school Sichuan cuisine; there may also be little intestine and a high proportion of sweet potato.
At a Glance
- Value verdict
- Prices are on the high side and not ideal for an everyday meal.
- Reservation
- Reservations are not accepted.
What you should know
What you should know
- The chili sauce is extremely spicy; add it sparingly.