六千泓佐土產牛肉
Famous Tainan beef soup attracts a crowd even before dawn, mostly consisting of young tourists.
This shop features an uncommon all-female quartet of owners who have clear divisions of labor and greet customers warmly. After taking a number, you can wait near the shop.
The steaming hot soup boasts fresh, rosy beef that is cut and placed into the beef broth, remaining pink and tender when served.
The beef soup is rich and mildly sweet, with the broth being slightly cloudy, while the beef shank soup is a bit clearer. Both broth flavors are the same, but the raw beef slices are naturally more tender and delicious than the well-cooked beef shank. Dipping the beef slices in a bit of cold sweet sauce with ginger adds another layer of flavor, but during colder weather, I prefer to simply drink the soup and eat the meat directly.
If you arrive after dawn, you may only find the beef shank soup left. However, even if you only get the broth, it's still a delightful experience, and there's no need to wake up early to stand in line.