Another gem I discovered just minutes away from my Chinese class. Located on the second floor of the Nanmen Market, this place always has a 8-10 person deep line in front of it. A very good sign, since there are about 12 other food stalls on the same floor. The knife-shaving man holds a healthy amount of dough in one hand and shaves off bits of it for the chef to drop into her bubbling wok of yumminess. Today, I opted for the 番茄煮牛肉麵 (tomato-stewed beef noodles), whereas my classmate, Cynthia, chose the 紅燒牛肉麵 (classic braised beef noodles). For 110 NT ($3.65 USD), you get a steaming bowl of fragrant beef broth kissed by garlic and chili paste and just a tiny dollop of lard for extra beefy flavor paired with fresh greens, tender chunks of beef with the perfect amount of tendon and al dente knife-shaved noodles. The tomato-stewed beef noodles had a beaten egg mixture stirred in at the last minute and more greens piled on top. And to keep me coming back, the chef always calls me “little sister.” Oh, how easily pleased I am.
