The Taipei International Beef Noodles Festival kicked off last Friday with fierce competition among twenty teams of participants, fighting to win the best beef noodle

Pre-boiled beef bones are added in a pot full with onion and vegetables which are stewed together for eight hours.

The bowl of beef noodles has big chunks of beef shank and muscles.

For the taste of the healthy broth, the dish called "The One" won the champion

Top winner in the clear-broth category is the dish, which has a broth made from beef bone and rice wine from Puli Township of Nantou.

In the creative category, the champion chef uses flower and fruit in the ingredients.

The noodle is made from carrot and flour and seasoned in Japanese-flavored sauce and osmanthus flower juice.

According to judges, the trend of beef noodles in recent years is towards a healthy and light flavor, unlike the common heavy and salty taste.

The Japanese-styled nigiri is made from beef noodles.

This is a creative dish that grabs visitors' attention.

Another eye-catching dish is beef spaghetti that serves with chocolate, which is to challenge people's visual and taste bud experience.