This restaurant a stone's throw from a train station is famous for its beef hot pot. Meat from Tainan cattle slaughtered that day is hand-sliced or cut into strips, before being blanched in a rich broth made with beef bone, brisket and vegetables. With its juicy fat and gelatinous sinews, the brisket is a carnivore's dream. Be sure to book a table and pre-order your beef; opt for the big portion for maximum marbling.