[Tainan][Anping] Ah Min Beef Soup (Anping Branch) | Classic Tainan Food | First City Branch of an Old-School Favorite

Restaurant Info

Address: No. 236, Yuping Rd, Anping District, Tainan City

Phone: 06-295-5175

Hours: 11:00 AM - 8:00 PM

Closed: Sundays (Any temporary closures will be posted on the door)

Great news for fans of the classic beef soup from Xigang, Tainan – you can now get it right in the city!

This Anping branch is run by the young owner, who's part of the third generation of the family and the nephew of the owner at the original Ah Min in Xigang. The Anping spot is pretty small, just a little place.

Compared to the original shop, the menu here is missing the stir-fried dishes and braised sides (lu wei), but the space is still comfortable with air conditioning, and importantly, they're open into the evening.

[Menu]

[Braised Pork Rice(Rou Zao Fan)]

The savory braised pork here is like mini Dongpo pork, using small pieces of pork belly with the skin on.

You get a good hit of soy sauce fragrance and that rich, slightly sticky texture from the collagen.

[Beef Soup (Niu Rou Tang)]

This is a clear soup made with beef bones and daikon radish. The broth has a smooth, fresh, and delicious base, carried by the natural sweetness from the daikon and a light touch of ginger. Overall, it's well-balanced, savory, and really tasty.

The fresh beef is sliced fairly thick.

The beef has a good chew but isn't tough, and they give you a generous amount.

[Thickened Beef Soup (Niu Rou Geng)]

The base for the beef geng (a thickened soup) is a rich broth made from simmering beef, so you can really taste the beef flavor. If you look closely, you can see tiny bits of meat that have almost dissolved into the soup.

This beef geng leans sweet, but it's the kind of sweetness built up from the blend of beef and the freshness of bamboo shoots in the soup.

There's plenty of beef in the geng, and it's marinated, so it has its own flavor. It's great to eat a few bites of the silky, tender beef first, and then mixing in some white rice instantly turns it into a delicious geng fan (thickened soup over rice).

[Beef Tendon (Niu Rou Jin)]

You can get this either "dry" (blanched and served with sauce) or in the clear soup.

The tendon is cooked just right – the meat hasn't fallen apart, and the tendon has that perfect springy-yet-tender elasticity. It tastes great dipped in a little sweet soy paste or some chili soy sauce to liven it up.

[Beef Tendon (Clear Soup Version)]

Besides the tendon itself, this version also includes some tender meat from near the bone.

Now, whenever you get that craving, you don't have to trek out to Xigang – you can enjoy this classic taste right here in the city.