Founded in 1958 by Zhang Shun after his discharge from the military, he started the business in Taiwan both to support his family and to soothe his homesickness. He combined traditional skills with innovative methods to invent Taiwanese-style tomato beef noodles. For 60 years, the business has insisted on using freshly brewed beef bone broth, handmade noodles, and slow-cooking for 24 hours to extract the nutrients from beef bones and marrow, fully blending with the rich vitamin C and lycopene from tomatoes. This results in a unique, rich, and layered soup. Selected imported beef shank is cut into large pieces with alternating layers of meat and tendon, providing a tender, chewy texture that melts in the mouth. Handmade noodles made from natural wheat flour and eggs absorb the broth, offering a smooth and firm texture. The first-generation founder's invention of tomato beef noodles remains a popular item today. Combining Sichuan hometown flavors with Taiwanese style, the menu includes tomato, spicy, mala, and clear broth noodles, as well as various homemade side dishes like kimchi. Popular classics include steamed pork ribs and steamed intestines.