Its meat is braised in soy sauce, and served in a spicy dark red soup. Two excellent places to try this variety are Yungkang Beef Noodles and Lao Chang Beef Noodles, located side by side at 17 and 19 Chinshan South Road, Section 2, Lane 31. These principles apply to all styles of beef noodle soup. For the Szuchuan-style, marbled sirloin complete with tendon is cut in chunks and boiled with sliced beans, ginger, garlic, and chili peppers. Nowadays many people, especially younger generations, cannot eat much chili pepper, so various degrees of hotness have been adopted.
Some chefs even substitute tomatoes for chili peppers for their similar reddish color.
The addition of tomato adds a slight acidity and sweetness, which further stimulates the appetite. Northern-style Red peppers, sliced green onions, and pickled cabbage are served on the side to assure just the right blend of flavors. The northern Chinese-style beef noodle soup is made with clear broth. Chinese northerners, especially Moslems, are skilled at raising cattle and really know beef. The beef they choose is much less likely to have too strong of a taste.