Tainan’s A-Cai Beef Soup Opens New Brand in Kaohsiung – Enjoy All Parts of the Cow!

Text and Photos /Kaohsiung Food Map
(Photography: A-Xiong / Writing: Sabrina)

Mei Zi says: Whether it’s warm or cold outside, when you’re craving meat, feeling under the weather, or just want to nourish your body, the traditional Tainan-style hot pot beef soup made with fresh beef is truly nostalgic. Tainan’s long-established Anping eatery, A-Cai Beef Soup, has launched its new direct-operated brand “Niu Shuang Hot Pot Beef” in Kaohsiung, offering foodies the most authentic Tainan flavors. In addition to consistently fresh beef, diners at Niu Shuang can also enjoy a wide variety of all parts of the cow, which, after being bathed in the sweet and clear broth, transform into a medley of delicious and fragrant textures—truly savoring the thousand tastes of beef!

Super Fresh Daily-Slaughtered Beef – Complete Selection of Cuts for Maximum Satisfaction

Richly Brewed Beef Bone Broth – Intensely Flavorful and Irresistibly Refreshing

When it comes to beef soup, one can’t help but think of heading straight to Tainan for a bowl of freshly hot-potted fresh beef to satisfy their cravings. Now, Tainan’s well-known A-Cai Beef Soup from Anping has expanded its presence in Kaohsiung under the new brand “Niu Shuang Hot Pot Beef,” bringing diners the most authentic Tainan flavors. Aside from consistently fresh and high-quality beef, guests at Niu Shuang can also enjoy an impressively complete selection of various parts of the cow. After being bathed in the sweet broth, these cuts turn into a range of rich and aromatic textures, allowing you to explore the many delicious sides of beef.

[Clear and Sweet Broth Base]

Unlike broths that solely use vegetables as a base, Niu Shuang’s clear-looking broth actually holds a secret. It is simmered for a long time with beef bones, minced beef, beef fat, beef tendons, along with onions and ginger. After straining out the solids, the broth remains crystal-clear and bright. Finally, vegetables are added to enhance the sweetness. The result is a rich, savory, and mellow flavor that makes you want to drink another bowl even before dipping any meat.

[Hot Pot Beef]

All meat platters are freshly sliced upon ordering for just NT$200, which is considered quite affordable in the hot pot beef market. The daily-slaughtered fresh beef is cut to order, maintaining its glossy, tender texture and vibrant red color.

When eating hot pot beef, it’s best not to leave it in the broth for too long to avoid toughness. Simply lift the beef slice and swish it up and down in the broth about seven or eight times—that’s the perfect level of doneness. At this point, the beef slice retains its tender pink color and soft texture. The clear broth plays the perfect supporting role, subtly highlighting the sweet taste of the beef without overpowering it.

[Hot Pot Beef Tongue]

Beef tongue, known for its unique flavor and texture, is a delicacy loved by food connoisseurs. The platter of fresh beef tongue is pre-processed, so it only needs to be blanched in the broth before eating. It has a slight crispness and chewiness without being tough.

[Hot Pot Beef Heart]

With a firm yet refreshing texture, beef heart is the top choice for those looking to try organ meats. It offers the sweetness of meat along with a pleasantly chewy bite. Just a five-second blanch is enough before enjoying—its warming and nourishing qualities are delightful.

[Hot Pot Beef Liver]

Similarly recommended to be blanched for just five seconds, the fresh beef liver is finely textured, smooth, tender, and not at all fishy. It’s another favorite among many food enthusiasts.

[Hot Pot Beef Tripe (Omasum)]

Known as beef tripe, this refers to the omasum, one of the cow’s four stomach chambers. Only daily-slaughtered beef tripe offers that satisfyingly crunchy and chewy texture. Once blanched until it curls, it’s ready to enjoy.

[Hot Pot Beef Stomach (Honeycomb Tripe)]

Beef stomach here actually refers to the honeycomb tripe, which is thicker and smoother than other types and better at absorbing broth. After a quick blanch, you can enjoy its uniquely chewy yet smooth texture.

[Niu Shuang’s Special: Hot Pot Beef Tendon]

Niu Shuang specially selects beef tendons from within the muscle. Not only are they notably thick and hearty, but they also come with some attached meat. These richly collagenous tendons are pre-cooked, then simply heated in the broth to become silky, bouncy, and slightly chewy—with a strong beef fat aroma. They offer another great option for those who don’t eat offal.

[Niu Shuang Stir-Fried Dishes]

Aside from the hot pot meat platters, Niu Shuang also offers a few simple stir-fried dishes.

% Beef Stir-Fry with Garlic – Very aromatic and flavorful. The garlic isn’t too greasy and still retains a refreshing crunch, complementing the sweet and savory taste of the beef, creating a well-balanced mix on the palate.

% Stir-Fried Beef with Onion – The beef and onion are stir-fried just right, with the onion still fresh and slightly sweet and crisp. Together with the natural umami and sweetness of the beef, they create a harmonious blend of flavors on the taste buds.

[Store Environment]

The interior of the shop is designed in a simple style, with particular emphasis on lighting and the color tones of wood and brick. The atmosphere is cozy and warm, and the best way to enjoy it is with freshly slaughtered premium beef served hot off the block — the goal is clear and simple.

The beef is as tender as can be, sourced directly from trusted suppliers.

Beef Hot Pot
Address: No. 206, San Duo 2nd Road, Lingya District, Kaohsiung City
Phone: 07-7162461
Business Hours: 5:00 PM – 12:00 AM (until 1:00 AM on holidays)
Private Rooms: None
Credit Cards: Not Accepted
Closed: Thursdays
Service Charge: None
Seats: 8 tables, 36 people
Average Spending: NT$400
Wi-Fi: Not Available

Kaohsiung Food Map
Author Introduction: Kaohsiung Food Map is run by Ah Xiong and Xiao Gao, who share local southern Taiwanese cuisine and cultural flavors, along with occasional travel spot features. They sample signature dishes from all over and capture beautiful scenery to share Taiwan’s food culture and unique hospitality with everyone.
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