Professor Lu Yao-tung of the history department at Taiwan University notes that the main types of beef noodle soup include the strong-flavored Sichuan style, and Shandong style with its clear beef broth.
台大歷史系教授逯耀東表示，牛肉麵有口味濃厚的川味系統，有清燉原味的北方系統，其中在清燉方面，又以回人的手藝為個中翹楚。