Tainan beef soup

What it is

A clear, savoury beef broth poured over thin slices of raw local beef, leaving them pink in the middle and tender. At Hsi Lo Tien the broth is simmered from beef bones, brisket, fat and onion. It comes with ginger and a soy paste for dipping.

Where it comes from

A beef-soup enthusiast quoted by Roads & Kingdoms traces the dish to the Japanese colonial era and suggests Tainan's first beef soup was served at a hotel. How it moved to street shops and became breakfast is unclear. Tainan sits close to Shanhua, home to Taiwan's largest cattle slaughterhouse, which is why shops can serve beef killed that day.

How it is made

Freshly slaughtered beef reaches shops in the small hours, around 4 a.m. at some. Cooks slice it thin, lay it in a bowl and pour over boiling broth so the meat is only half cooked.

How to eat it

Locals eat it for breakfast, and the earlier you go, the fresher the meat. Dip the slices in ginger and soy paste, or add a splash of rice wine or the house chilli sauce.

In Tainan

According to Roads & Kingdoms, Tainan is the only place in Taiwan where beef soup is a breakfast dish.