The light aroma arrived before the bowl, and while the soup looked slightly clear, it was surprisingly flavourful underlying with taste of herbs and spices that didn’t overpower the rest.

Compared to other beef noodle soups that are more robust (especially if you order a ”hong shao”), this had a cleaner, pleasing taste that was still complex and appetising.

The stock is said to be cooked over 20 hours, using beef bones and a secret blend of herbs.

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