Fresh Beef Soup
No frozen anything! A luxurious soup that pours hot water into the ultra-fresh raw meat of the day
Description
The ultimate breakfast where piping hot beef bone broth is poured over thin slices of 'unfrozen fresh beef (Wenti Niu)' shipped directly from Tainan slaughterhouses that day, eaten semi-raw.
Restaurants serving Fresh Beef Soup
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fresh raw beef(thinly sliced)
- Beef bone broth
- Shredded ginger
- Thick soy sauce
Instructions
- [Authentic Recipe]
- [Meat Prep] Slice ultra-fresh 'Wenti Niu' (lean meat never chilled/frozen, slaughtered that midnight/morning) paper-thin and arrange in a bowl.
- [Broth] Vigorously boil a 'clear, supreme beef bone broth (Qingtang)' simmered long from beef bones, tendons, onions, celery, and herbs, completely skimmed of scum.
- [Finish (Seconds)] Right before serving, vigorously ladle the boiling broth directly over the raw beef in the bowl.
- The broth's heat cooks the beef; served the moment it turns from bright red to 'faintly pink'.
- Eat with shredded ginger and sweet thick soy sauce (Jiangyou Gao).
Learn more Spice, substitutes, tips
Key spices
None(Pure beef aroma)
Substitutes at Japanese supermarkets
Wagyu shabu-shabu meat (still frozen, so it's different)
Pairing
Set with Rouzao Fan (Minced pork rice) is staple
Trivia
[Hardcore] The 'absolute god-tier gourmet' you must crawl out of bed to eat in Tainan. Since freshness is life, providing true 'Wenti Niu' in distant Taipei is hard; it's a taste exclusive to Tainan mornings. Zero odor, shocking pure beef sweetness and tenderness.
Eating tips & etiquette
[Unique Eating] Before the meat hardens from the broth's residual heat, scoop the pink 'semi-raw' meat up first, dipping it in ginger and sweet soy sauce to eat!
Allergen
Beef, Soy, Wheat (from sauce)