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Unlike the usual beef broth with common Chinese aromatic spices, the head broth at Niu Dian is made by simmering a large amount of vegetables twice. The red braised broth is made by simmering beef bones, beef fat, rosemary, chili, and other ingredients to create a red broth. Then, beef marrow, beef tendons, and beef chunks are added, and after simmering, filtering, and freezing, they are combined with the original red broth to complete the broth, which now has both fragrance and a rich flavor. The clear broth and noodles can be paired separately with the red braised beef shank, beef tendons, and beef stomach. According to personal preference, the broths can be mixed or the noodles can be eaten dry. This unique way of enjoying one noodle in three different ways offers a distinctive taste and multiple textures. Additionally, if you want to try dry noodles, the spicy and numbing dry noodles are also very satisfying. Topped with onion threads, green onions, and beef shank meat strips, after mixing well, the fragrance spreads, and the spicy and crisp taste is very enjoyable.