Beef Noodle Soup — Taiwanese Style (Niu Rou Mian / 牛肉面)
Taiwan — developed by Sichuan military mainland immigrants in the 1950s
Taiwan's national noodle dish: red-braised beef shank and tendon in a rich, spiced broth over thick wheat noodles. The Taiwanese version is distinct from mainland Chinese beef noodle soups — it uses doubanjiang, tomatoes, soy sauce, Shaoxing wine, and a specific 'red braise' spice set. Beef shank slow-braises until yielding; tendon becomes gelatinous. The broth becomes the accumulated flavour of many batches.