Beef Noodle Soup (Taiwan)
Taiwan's national bowl: beef noodle soup — wheat noodles in a dark, soy-braised beef broth with tender shank, pickled mustard greens and chile oil — Taipei's pride and a festival's namesake.
What it is
Taiwan's national bowl: beef noodle soup — wheat noodles in a dark, soy-braised beef broth with tender shank, pickled mustard greens and chile oil — Taipei's pride and a festival's namesake. Ingredients: beef shank and tendon, soy sauce, doubanjiang, tomatoes, rock sugar, star anise, Sichuan pepper, ginger, noodles, bok choy, pickled greens. Recipe: 1) Braise beef in the spiced soy liquor for hours. 2) Strain and enrich the broth (hongshao style). 3) Cook noodles; assemble with beef slices and greens. 4) Pickles and chile oil over. Serve: in Taipei's noodle institutions, with pride. Flavor: deep, savoury, warming spice. History: the soup was created by mainland veterans' communities after 1949 and became Taiwan's own — Taipei holds an annual beef noodle festival. See also: Oyster Omelette, Lu Rou Fan.
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