aeeble

Boss Da‑Ting, Ye Hsien‑lu, said that the beef noodle shop in Banqiao has been operating for several decades. After sourcing fresh beef daily from the market, the beef shank is sliced into 2‑centimeter thick pieces, briefly blanched, then cooked. It’s then stir‑fried with garlic, chili, Douban sauce, and other seasonings, before being braised with a red‑braising technique in a beef bone broth. The elaborate, multi‑step process yields a clear, non‑greasy broth that many local gourmets recommend as their first choice.