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The beef at Xin Ba Le is tender yet holds its shape, with a deeply rich broth infused with beef fat aroma and served alongside springy noodles, all at an affordable price. Their broth is slow-simmered for over 20 hours using marrow-rich marrow bones, onion, tomato, white radish (unique pungency helps eliminate beefiness), and mung beans (thickens the broth). This process unlocks the marrow's soft sweetness, fully drawing out the onion's mild sweetness, the tomato's tangy aroma and vibrant red color from lycopene, resulting in an opalescent deep red broth. Combined with sautéed ginger-infused fermented broad bean paste, the broth achieves depth and complexity. For the beef, the shop uses Australian oxtail—packed with meat but not fatty, yielding tender yet chewy textures. Beyond their signature beef noodles, Xin Ba Le's offal noodles (cleaned oxtail and tripe, thickly sliced into hearty bites), dry stir-fried noodles with beef or offal tossed in garlic, shallot, pepper, and beef fat, or their subtle yet fresh pickled mustard spinach with pork shreds are equally exceptional. Among the side dishes, smoked pork belly is the standout star.