Beef Noodle Taipei
“Taipei dark-broth beef noodle soup — slow-braised beef shank + bone, doubanjiang spice paste, sweet soy. The post-war 'Sichuan-Taipei' fusion dish that became Taiwan's national bowl.”
Where it comes from
Mainland-Sichuan immigrants in 1950s Taipei's Yongkang Street adapted Sichuan beef noodle with the addition of Taiwan-style sweet soy; the dish became a national symbol.
On the plate
Dark glossy broth carrying spice paste depth; tender beef shank and chewy wheat noodles; mustard greens on top for tang.
How it works
Long braising of beef bones extracts collagen for body; doubanjiang and sweet soy provide spice + sweet balance; the broth-to-noodle ratio is famously generous.
Variations
Tomato version (番茄牛肉麵) adds chopped tomatoes for acid. Half-tendon-half-shank cut is the classic order.
On the Palate
Ingredients
Serves 4
How it's made
4 steps · Show ↓60 min active · 180 min waiting
How it's made
4 steps · Show ↓- 15 min
Blanch 1 kg beef shank + 500 g beef bones 5 min; rinse.
- 25 min
Sauté 6 sliced ginger + 1 onion + 6 garlic + 3 tbsp Pixian doubanjiang + 1 tbsp Sichuan peppercorn in oil 5 min.
- 3150 min
Add beef + 60 ml dark soy + 30 ml sweet soy + 3 L water + 2 star anise + 1 cinnamon + 60 g rock sugar + 30 ml Shaoxing; simmer 2.5 hr.
- 410 min
Boil 400 g hand-pulled wheat noodles 3 min; place in bowls; ladle broth + beef + pickled mustard greens + chopped scallion on top.
