I searched for a good beef soup shop in Tainan before visiting. I found many people recommending Six Thousand Beef Soup (六千牛肉湯), which is said to be the best beef soup shop in Tainan. So, I decided to visit for breakfast.
I heard there are often many people waiting in line early in the morning. When I visited around 7:30 a.m., there were already a lot of people. I waited for about an hour. But I was lucky—after five people behind me, they stopped allowing more customers to wait. Although their business hours are from 5 a.m. to 11 a.m., it’s better to get there early to have breakfast without fail.
Not only is “for here” available, but they also offer “to go.” However, everyone has to follow the same line at first.
Their specialty is beef soup. Tainan has an abattoir, so they can get fresh beef and serve the meat rare. Beef soup typically contains rare beef, and it’s a standard breakfast for Tainanese people.
The staff led me to a counter seat in front of the kitchen, where I had a great view of the cooking process. Since they prepare food for both “for here” and “to go” orders in order, my beef soup took a little longer to be served. But I didn’t mind the wait because I could watch the cooking.
The cooking method is simple. She just puts raw meat into boiling soup. For “to go” orders, she put raw meat into a plastic bag and pour the boiling soup into it without batting an eye. It looks very hot though!
They don’t serve any drinks (no alcohol either). They offer several types of beef soups: bone marrow soup (骨髄湯), beef soup (牛肉湯), beef liver soup (牛肝湯), beef heart soup (牛心湯), and beef rib soup (牛腩湯), as well as rice (白飯). That’s all. A large serving of soup costs 200 TWD.
I chose beef soup. Many people ordered it, and it was served with a lot of rare meat in a soy sauce-based broth. Although the beef looked medium-rare in the photo, it was still rare when it was served, but the meat was cooked by the time I took the picture. If you want your beef to remain rare, you should eat it as soon as it’s served.
Shredded ginger and sauce are available on a shelf for customers to take as much as they want. I used a lot of ginger.
The beef soup was lightly seasoned, making it a great breakfast. The meat was soft and tasty, with no unpleasant smell—it was very fresh.
At first, I ate the beef without anything, then with ginger, and then dipped it in sauce. I liked the beef with ginger the most; the sauce was too sweet for my taste, so I didn’t need it.
The amount of soup was rather small, and I could have had a second helping. Many local men ordered it with rice.
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Name Six Thousands Beef Soup (六千牛肉湯)
Open Breakfast
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