Liu Shandong Beef Noodles

Review

Liu Shandong is tucked into a lane off Kaifeng Street Section 1, just south of Taipei Main Station. According to reports, the family started selling noodles in 1949 and settled on Kaifeng Street in 1971, so the business is more than seventy years old. It was among the beef noodle shops on Taipei's first Michelin Bib Gourmand list in 2018; sources differ on whether it stayed on later lists, so check before you go.

There are only two broths: braised and clear. The clear broth looks light but tastes rich, with a sweet finish; the braised one is more fragrant and seasoned, suited to those who like bold flavors. The noodles are as thick as udon and pleasantly chewy, and the beef comes in big, tender chunks. Portions are generous, a little much for small eaters. A report lists both bowls at NT$170, while a recent diner mentioned paying NT$240, so sources disagree on price; check on site.

Most diners praise the tender beef, the clean, not-greasy broth, and the quick service, and many find the owner and staff friendly. Downsides include a cramped room, frequent table sharing with strangers, a hurried mood that does not invite lingering, and prices some feel are not cheap for a small shop.

Google lists hours of 8 a.m. to 6 p.m., closed Sundays, though older information said 8 p.m., so follow the latest notice. On weekdays around 11:30 a.m. there are often a dozen or more people waiting, about twenty minutes. There is an air-conditioned seating room, and diners report cash only, paid when the food arrives. Parking nearby is awkward; it is about a ten-minute walk from Taipei Main Station or Beimen Station.

It suits anyone after old-school, mainlander-style beef noodles and thick, chewy noodles. On a first visit, pick by taste: clear broth to taste the stock itself, braised for something richer. Add the table chili sauce sparingly, and two people can start with one bowl to gauge the portion before ordering more.