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A narrow and unobtrusive alley, with a fresh and clear breeze, here you can taste the most extreme beef noodle flavors, bringing great happiness! The braised beef soup has tender beef with a special chewiness, while the clear stew is paired with beef cheek meat, which is fine and smooth when eaten. The owner, who has loved beef noodles since childhood, particularly prefers local beef, because it can withstand long cooking, making the soup especially sweet. Adding traditional Chinese herbs, spices, and bean paste, the soup becomes even more rich and flavorful. Although it's currently lunch break, the soup in the pot is still being simmered. The owner's wife said that the clear stew looks transparent, but it has rich and delicate flavors. It is made by simmering large bones and beef all day, then adding tomatoes, carrots, onions, and celery. The secret is to simmer it on low heat; if the fire is too strong, the soup will become cloudy. The owner is so meticulous, which explains why he won first place in the 2007 International Beef Noodle Festival's online vote. The hand-pulled noodles and spicy dumplings, which are inherited from Wu's dumpling shop, allow you to taste the craftsmanship of a master in this small shop.