The beef noodles at Lin Dong Fong are served in a clear broth. The broth is made with some Chinese herbs, which are beneficial to your health, but the essence of the herbs is not overwhelming. The rich beef broth is delicious, and it’s essential to add a little beef lard to the soup to make it even more flavorful. The preference is to order the noodles with beef and tendon, both of which are perfection here. The beef used is the shank, tender as can be, with traces of tendon in the meat. The tendon is springy yet soft. Both beef and tendon just melt in your mouth. This is not a restaurant but a vendor with seating, and don’t judge by the looks of the shabby shack; the goods speak for themselves.