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Taiwanese beef noodle

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Taiwanese beef noodle soup has become a symbol of Taiwan's food and every year the city of Taipei holds an annual Beef Noodle Festival, where various chefs and restaurants compete to see who the best beef noodle in Taiwan is. It is made of stewed beef, beef broth, vegetables and noodles. It exists in various forms throughout East Asia and Southeast Asia and it was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. This food may be served in a small portion as a soup or in a large bowl, often taken as a whole meal with or without any side dish. In Taiwan, vendors that sell beef noodle may also have optional, often cold side dishes, such as braised dried tofu, seaweed, or pork intestine.

Beef noodles is often served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes other vegetables in the soup as well. If one orders “beef soup noodles” in a restaurant in Taiwan they might be given a very inexpensive bowl of noodles in only beef broth but no beef. If one orders a "beef-soup", they could be given a more expensive bowl of beef broth with chunks of beef in it but without noodles. When soy sauce is added, the soup is called red roasted or braised beef noodles; this version is more popular with being used as a flavor for instant noodle. In this version, the stew meat is sometimes stir fried with hot sauce before being simmered as soup. Chefs also let the stock simmer for long periods of time with bone marrow; there are several variations with the broth, such as spicy, tomato, garlic, and herbal medicine.

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