The stock is made with beef bones, beef cartilage, sirloin and imported rump of beef. The cartilage adds body to the soup while the rump meat makes it sweeter. Spring onion, celery, coriander, soya sauce and other ingredients are also added.
而湯頭則採用牛骨、脆牛筋、牛腩及進口牛腿肉，脆牛筋是要增加湯的稠度，牛腿則增加甜度，再加入蔥、芹菜、香菜、醬油等熬燉。