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Du Shixiang Beef Bone (Taipei Road Branch)

农家菜 · ⭐ 4.2

No. 33 Taidong Road

Dishes

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  Cold-Mixed Beef Kidney

  A dish made by mixing beef kidneys with seasonings and serving chilled, offering a crisp texture and savory flavor.
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  Tofu Skin

  Tofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
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  Oil-Braised Large Shrimp

  A Chinese dish featuring large shrimp simmered in oil with aromatics and seasonings, resulting in a rich, savory flavor.
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  Dry-Fried Head Fish

  A Sichuan dish featuring fresh head fish stir-fried with chili, garlic, and ginger until crispy, delivering a spicy and savory flavor.
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  Dry-Fried Beef Strips

  Dry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
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  Dry-Fried Frog

  A Sichuan dish made by stir-frying frog meat with chili, Sichuan pepper, garlic, and ginger until crispy and flavorful.
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  Dry-fried Tofu Skin with Chili

  Dry-fried mold tofu skin is a traditional dish primarily made with mold tofu skin. The preparation involves washing and slicing the tofu skin, then stir-frying it with garlic, chili, and other seasonings until it becomes crispy. The finished dish features a unique color and aroma.
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  Signature Beef Soup

  Signature beef soup made with brisket or shank, simmered with scallions, ginger, star anise, and spices. Slow-cooked for rich broth and tender meat. Serve with vermicelli or tofu skin, season to taste with salt and pepper.
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  Spring Rolls

  Spring rolls are a traditional snack made by wrapping a thin dough wrapper around various fillings such as vegetables and meat, then rolling them into a cylindrical shape and deep-frying until golden and crispy. Common fillings include bean sprouts, carrots, cucumbers, and pork, offering a rich and satisfying texture.
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  Beef Signature Hot Pot

  A spicy beef hot pot featuring tender beef slices and vegetables in a rich, aromatic broth.
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  Beef Hot Pot

  Beef hot pot features tender beef as the main ingredient, paired with various vegetables and tofu. The broth is spicy and aromatic, and ingredients are cooked one by one after boiling to preserve their original flavors. Dipping sauces can be added according to personal taste to enhance the flavor.
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  Ox Bones

  Beef bones mainly consist of牛骨 and seasonings, typically blanched and then stewed with ginger, scallions, and other seasonings to extract collagen and nutrients into the broth, creating a rich, thick soup base.
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  Beef Bone Hot Pot

  Beef bone hot pot uses beef bones as the main ingredient, simmered for hours to create a rich broth. It's served with beef, offal, and vegetables, cooked in a hot pot style. First, the bones are blanched to remove odor, then slowly stewed to form a fragrant, hearty soup. Diners choose ingredients to cook individually.
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  Steamed Crucian Carp

  A dish made by steaming crucian carp with ginger, scallions, and garlic, resulting in tender fish and a clear, savory broth.

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