From the main courses to the desserts, everything is made with beef products！ An all-beef hotpot simmered for 8 hours, bursting with milky aroma

Text and photos byLittle Tiger Dream Food Net

Earlier, I heard from an online friend that there’s an amazing beef specialty store at the junction of Xinzhuang and Sanchong, and they even said you could taste the milky aroma in their beef hotpot... This skeptical me just had to check it out. And because the first time I tasted the legendary “milky” beef was such an eye-opener, I ended up going three times in a short span. Those who know me well will realize what comes next — the debut of the “Little Tiger Foodie Group”!

The first time, I got off at the Xinzhuang MRT station “Xian Se Gong” and took a taxi to this place that felt like a luxury residential area but was almost empty. I couldn’t help but admire the owner for daring to open a shop in a place full of cars but no people.

Through a friend’s introduction, I chatted with the owner and learned his philosophy. He said that people in Tainan usually take the best parts for blanched dishes and only eat certain specific cuts, but he believes that many other parts of the cow are actually suitable for making hotpot or blanched dishes — many customers call it an “all-beef hotpot.”

The shop has undergone a huge transformation from my first visit over a month ago to my subsequent visits. It went from having few customers to being nearly full on both the first and second floors in the evening, which really surprised me.

There are almost no passersby here; it seems the bustling business is thanks to word-of-mouth from customers who have eaten here.

Just in this open kitchen, there are about ten people bustling around, and there are another seven or eight servers outside — the business is really booming...

On the second floor, there are also two private rooms of different sizes, each seating about ten to twelve people.

On the several visits I made, I always ordered the original broth hotpot (you can choose different parts of the beef as the base), and the broth is simmered for 8 hours with beef bones and more than ten types of fruits and vegetables over low heat.

The broth is quite sweet and fragrant, carrying the subtle aroma of beef bones and the sweetness of onions. As you cook more beef in it, the broth develops a richer “beefy” sweetness, but it also becomes saltier. It’s recommended to drink a bowl of the “clear broth” before cooking the beef to soothe your throat.

The beef here comes directly from Chiayi’s fresh beef supply, kept at around 0 degrees Celsius, and you can see the whole cuts of beef through the slightly frosty glass.

There are even “beef jerky” snacks you can buy to take home or as gifts, and these jerky options are available for sampling on-site.

When you come here, of course, you have to try the beef hotpot. Depending on the number of people, you can choose small, medium, or large pots. The original broth hotpot is only 100 NTD (for the small size). In addition, there are also nourishing options like bullwhip hotpot and softshell turtle hotpot, etc. XD.

Besides the hotpots and the more hearty “meat” options that take longer to cook, of course, you should also order a few types of thinly sliced meat suitable for different cooking times — that’s what makes it a proper beef hotpot experience =)

Then you might not know how long to cook each type of meat for the best taste. There’s a “martial arts secret guide” on the table you can check out. But based on my few trials without “self-castration,” if you’re not someone who likes your beef super well-done, you might want to shorten the cooking time a bit for better flavor.

For seasonings, besides the “chili,” “garlic,” and “scallions” on the table, the dipping sauce is a light soy sauce with less salt.

Basically, I suggest eating the beef as-is after blanching. After a few pieces, when your taste buds start to dull, dip it in this sauce that enhances the sweetness (I love it).

Snowflake beef is especially great for those who love marbled fat. Grab 3 to 5 slices at a time, put them on a perforated spoon, and blanch them in boiling water for 3 to 5 seconds until the beef turns light pink, then take them out and eat them while hot. This way, you get the freshest, sweetest taste of the beef, and the texture is slightly smooth with a nice chew — absolutely delicious. Eating 3 to 5 slices together with a bit of the broth in one bite is especially satisfying.

However, after going twice, I’m not sure if I remembered the name wrong or something, but the fat marbling on the beef seemed very different. I guess it’s because the supply of beef differs each time?

But of course, whether you prefer more or less marbling entirely depends on personal taste. I personally prefer more fat XD, but I also have to say that the leaner kind tastes a bit more tender.

Also, this plate is probably called “ribeye snowflake” — its fat layer is even more beautiful, smoother, and richer, and the texture is more buttery and smooth — absolutely amazing.

Also, this is the “ribeye cap” that I ordered on both of the last two visits. If you love beef that’s super soft, tender, and yet has thickness, this is the one. At first glance, it might seem a bit chewy, but it’s surprisingly soft and tender once you bite into it. And because the ratio of fat to meat is quite good, it’s perfect for ordering in the middle of the meal to boost the “wow factor” of your beef feast.

The Q-crunchy Sha Lang tendon was only available on my second visit, but it wowed all four friends that day. On the third visit, it was all snapped up by seasoned diners, and I didn’t get to try it — such a pity. I recommend fans of delicious food pre-order a portion.

Everyone knows that sirloin is a fattier cut. This version, cut into strips with a bit of fat and tendon (very steak-like slices), I thought would be hard to enjoy, but it surprisingly had a crisp bite for a second or two and an incredible melt-in-the-mouth fat texture — it was insanely delicious. It’s also one of the two parts where I tasted the “milky” flavor. Definitely a must-order, and it’s great to enjoy in the “mid-meal boost” for more beef satisfaction.

Then this plate was from my first visit, and I’ve forgotten which part it was...

They also have hand-brewed beef cups similar to those in Tainan, paired with different Tainan-style soy pastes. It’s served the same way — with boiling broth, half-blended, half-soaked.

But honestly, I don’t think it’s a must-order. It’s not that it’s bad, but it’s pretty average, especially since the soy paste is too salty and overpowering, which overshadows the natural sweetness of the beef.

My top recommendation at Xiangniu is the "beef brisket hot pot," BUT this stuff is so popular and in such high demand... it often sells out. If you make a reservation, you might be able to ask the boss to set some aside for you. Of course, you can also order the brisket as an à la carte item or as an add-on.

This beef brisket is the main reason I fell in love with Xiangniu and the primary reason I keep bringing friends here to try it. The key lies in the "milky aroma" mentioned earlier. I used to think the milky aroma in beef was just a "legend," but the brisket at Xiangniu is the first—and only—place where I’ve actually experienced it. That milky note comes from the sweetness of the fat marbling. Most briskets lose their sweetness because the fat and connective tissues are trimmed too cleanly, making them taste dry. But Xiangniu’s brisket has a melt-in-your-mouth texture with a slight chewiness and a hint of gelatinous crispness. Every bite delivers an escalating richness of oil and meaty sweetness, especially with that fluctuating milky aroma—absolutely delicious beyond words.

In contrast, the beef cheek offers a tender and soft texture. Even the edges, which are slightly sinewy or fatty, melt away after just a couple of bites. The gelatinous stickiness in the mouth is even more pronounced, and when cooked with radishes in the "beef cheek hot pot," both the broth and the turnips become even sweeter.

Beef tongue is definitely a favorite among many beef lovers, and I’m no exception. However, I’m not a big fan of eating it "blanched." That said, this plate of boiled beef tongue looks quite appealing.

Since it’s pre-cooked, you only need to dip it in hot water for two or three seconds before eating. The resulting texture—crisp yet tender and juicy—is surprisingly delightful, even though I still prefer grilled beef tongue XD.

Also, this one looks like it came straight from a yakiniku (grilled meat) shop... The fat marbling is excellent, both visually and in taste.

The slices are thin but still have a pleasant slight crispness when eaten. The melt-in-your-mouth quality and sweetness are even more enticing than the boiled version. Don’t overcook it—aim for 5 to 7 seconds for the best flavor. When it’s slightly powdery, it’s especially delicious.

To be honest, I came here for the "beef," and I usually wouldn’t waste time, money, or stomach space on anything else... But the squid balls here are actually pretty good and great for resetting your palate XD.

Besides the beef hot pot and blanched beef, let me introduce a few stir-fried dishes. First up is my favorite: "pan-seared beef liver." It has a bold, savory soy sauce flavor with a sweet, slightly caramelized aroma from pan-frying. It’s pretty much what you’d expect, but even sweeter and oilier. The tenderness and melt-in-your-mouth quality of the liver are fantastic, with a slightly gritty, lingering texture on the tongue. The unique liver flavor gradually intensifies as you chew, becoming richer—though you could also say it gets sweeter XD.

Three-cup oxtail is another dish I always order when I come here. The tender skin, crispy tendons, and sweet meat, paired with the rich flavors of the three-cup sauce, are incredibly enticing. It’s perfect for ordering later in the meal when you’re having drinks—absolutely delicious.

For the three-cup dishes, besides oxtail, there’s also "chicken" for those who don’t eat beef.

Another standout is the curry rice, which is quite different from the norm and has received rave reviews from many friends I’ve brought here—even returning three times and ordering it twice more XD. Its flavor is reminiscent of Japanese curry with a hint of Thai coconut milk, balancing spiciness and sweetness. The beef used is tender yet slightly chewy brisket.

Friends who don’t eat beef can request it be made with chicken instead.

The beef noodles from my first visit didn’t leave much of an impression—I only remember the noodles being tasty—but apparently, like the curry rice, they’re also very popular with lunchtime office workers.

Speaking of business lunches, they also offer set meals like this one—for example, the three-cup chicken is pretty good.

Stir-fried beef with shredded ginger has great seasoning and tender beef, making it perfect for pairing with rice XD.

Stir-fried beef offal—I don’t really remember the taste XD.

This is the beef shank I specifically ordered during my second visit. The seasoning uses the less common "rosemary," but the flavor is a bit overpowering and steals the spotlight XD. In contrast, the green beans and sweet red and yellow peppers on the side were actually better.

During my third visit, my favorite stir-fried beef dish was this plate of "sticky rice pepper beef." Compared to the traditional green pepper version, it’s sweeter and tastier—highly recommended.

The stir-fried beef fried rice doesn’t look very oily, but it tastes okay. That said, I feel it lacks a bit of aroma. Not sure why, but I always prefer my beef fried rice to be a bit oilier and richer XD.

Mushroom lovers can also order a stir-fried mushroom dish to balance the flavors and textures.

The pickled plum tomatoes, with their slight tanginess and lovely plum aroma, are great for cutting through the richness later in the meal—perfect as a small dish for drinkers.

When you come to Xiangniu, remember to save some room for udon noodles at the end. If you’re feeling indulgent, you can order another portion of beef and make beef udon noodles like this (actually, I suggest the restaurant offer this as a business lunch option). The udon is Q-textured and chewy, and the beef broth, having been simmered for a long time, has a slightly salty flavor that becomes the highlight of the dish. Paired with one or two slices of lightly blanched beef, it’s the perfect ending—absolutely amazing.

And every time, I have to end with a "milk ice cream." Of course, there’s also the limited-edition cow’s milk... which is often sold out.

Those who know and love milk will understand how hard it is to get "Lvying" milk... It’s not particularly rich or creamy—it’s just incredibly "smooth," absolutely delicious. If you want to try it, I recommend calling ahead to "reserve" it.

Xiangniu Second Branch:
No. 96, Touqian Road, Xinzhuang District, New Taipei City
Phone: 02-89911818
Business hours: 11:00–14:00, 17:00–02:00.
 

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