Beijing soup spot lives up to its name

The special roasted pork fillet soy soup is the king here: A bowl of golden noodles swimming in a steaming hot, fragrant pork broth, topped with pork, bamboo shoots, spinach, seaweed and the twin eyes of a halved soft-boiled egg. This is why you go to Invincible Ramen: for a ramen that can't be beat.

The pork fillet was falling apart in the soup, perfectly tender, juicy and fatty. The spinach and bamboo shoots added just the right amount of vegetable goodness and color. The egg was deliciously gooey and salty. The noodles were not too soft and bloated, and were slurped up easily.

But any ramen enthusiast knows its all about the broth. Oh, the broth! Nowhere have I sipped on such a divine soup stock. Think, savory, almost creamy in consistency, with such a dazzling meaty flavor that I could drink it in a mug for breakfast, lunch and dinner.

This same broth can be found in the less meaty special vegetable soup and the basic noodle soy soup (they both come with a few slivers of the roasted pork). A bowl of this stuff alone is worth the trip to Sanyuanqiao on a blustery Beijing night, but we branched out with a few extras.

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