The broth is simmered for 72 hours — a beef noodle shop that has been ranked among Asia’s Top 101 Restaurants for two consecutive years

▲ The clear broth of “72 Beef Noodles” is simmered for 72 hours.

Reported and photographed by Huang Shiyuan / Taipei

A small beef noodle shop located on Jinan Road in Taipei, with a large red“72 Beef Noodles”sign. Its exterior and dining environment aren’t much different from most beef noodle shops in Taiwan, but this shop has made it onto the list of "Asia’s Best 101 Restaurants" by the American food website "The Daily Meal" for two years in a row.

Although it didn’t make the top ten in a previous online poll of the best beef noodles, being listed among the “Asia’s Best 101 Restaurants” for two consecutive years shows that 72 Beef Noodles has solid credentials. Though there’s no long queue at lunchtime on regular days, the steady stream of customers indicates the taste is well appreciated. Unlike many beef noodle shops that use names like “Old X” or “X Shop,” 72 Beef Noodles is rather unique. Owner Liu Zengwen explained that the name comes from the fact that their clear broth is simmered from beef bones for 72 hours.


▲ The broth is currently being simmered.

Liu Zengwen said this broth is his grandmother’s secret recipe — the beef noodles they grew up eating were all made using this formula. In addition to beef bones, the broth also contains beef, beef tendons, carrots, daikon radish, and onions, which give the broth its sweetness. Liu emphasized that no MSG is added to their beef broth — the flavor comes entirely from the beef and vegetables. After simmering for 72 hours, the broth turns milky white, becoming the signature clear broth of 72 Beef Noodles. Since only one pot is made at a time, only about 80 bowls can be sold per day.

▲ The red-braised beef noodles are also very popular.


▲ The owner recommends adding bone marrow chili oil to the red-braised beef noodles.



Because each batch takes 72 hours to simmer, you can see three large pots of broth being cooked in the shop. When one pot is used up, another is added to continue the process, ensuring a continuous supply of broth every day. The stoves under the pots burn non-stop for 72 hours. During the day, staff members are around, but what about at night? Liu Zengwen used to live in the shop himself, getting up every 1–2 hours to check the stoves. Now, he has employees and his younger brother taking shifts. Otherwise, he’d have been burned out by now. Due to the non-stop stoves, Liu has installed multiple safety measures, including a sprinkler system, an automatic gas shut-off system, ventilation equipment, and a temperature anomaly alarm system.

Although 72 Beef Noodles is famous for its clear broth, Liu Zengwen is also proud of their red-braised beef noodles. The red-braised broth is made by simmering beef shank and beef ribs for about 4 hours, then seasoned with soy sauce and doubanjiang (spicy bean paste). Because all ingredients are natural, the broth will separate into two layers after sitting (the fine bits of beef will sink). Liu also mentioned that when eating red-braised beef noodles, you should first taste the original broth, then add his signature bone marrow chili oil for extra aroma and flavor. Adding pickled vegetables will further enhance the layered taste.

▲ Used beef bones are displayed at the entrance.

For the beef, the clear broth beef noodles come with beef shank, which Liu says is a better cut than tendon heart — only 24 taels can be obtained from one cow, and the texture is tender and soft. The red-braised beef noodles are served with beef ribs, which have a bit more chew.

72 Beef Noodles
Address: No. 71, Section 2, Jinan Road, Zhongzheng District, Taipei
Phone: 02-23934095
Business Hours: Tuesday to Friday 11:00–14:30; 17:00–21:00. Saturday & Sunday 11:00–15:00; 17:00–21:00. Closed on Mondays.