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The beef noodle soup of Taiwanese heritage can be compared to that of Japanese ramen. After bubble tea, is beef noodle soup set to become synonymous with Taiwan? After all, it has been nominated by CNN travel as one of the 40 best Taiwanese foods and drinks. As oriental gastronomy emerges, besides support from the immense Chinese community, westerners are gradually embracing the eastern culinary culture, where fried noodles and moo shu noodles have long been popular dishes. Based on this foundation, beef noodle soup highlights the unique attributes of Taiwanese gourmet food - fusing exquisite western cuisine with the traditional culinary techniques of Chinese cooking in a bid to cater to the appeals of color, aroma, and authentic taste of the western market. This is the beef noodle soup's niche in the international market. Duan Chun Zhen's broth is prepared using 23 spices in accordance with the complex recipes originated from Chongqing. Raw fatty beef is pan-fried before an assortment of spices and the famed Pi County soybean paste and Gangshan bean paste to bring out the heavenly aroma. Also, 23 spices and herbs including Sichuan pepper are added to the broth. Ms. Duan Chun Zhen sold homemade sauces and braised dishes on a bicycle at Hsinchu Air Base for more than a decade. As the third generation descendant of the family, founder grew up in a military dependents' village with her grandmother, Mrs. Duan Chun Zhen, and she was exposed to her Sichuan culinary skills since childhood.