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There are several beef noodle shop owners with the surname Zhang, all of which are decades-old shops, and each has a different flavor. Be sure not to confuse them. Old Zhang's beef noodle shop has a 35-year history. Its signature is a simple white board with red characters, giving a sense of age, with a rich and fragrant beef oil flavor, representing the traditional taste of beef noodles. The broth of Old Zhang is first cooked with beef oil, old ginger, and garlic, then beef and tomatoes are added to slowly stew into a braised sauce. This is combined with another broth made by simmering beef bones and traditional Chinese herbs for four hours. Since they are not cooked together, the rich fragrance and the delicate aroma are clearly distinct. The noodles are cooked to be chewy but not overdone, perfectly matching the beef broth. A layer of beef oil floats on top of Old Zhang's beef noodles, but it doesn't feel greasy when eaten, which is also an important feature. It is said that the older generation of food lovers eat beef noodles precisely to taste that layer of oil.