Provenance.
Provenance Technique Library

Taiwan — post-1949 mainland Chinese immigrant cooking Techniques

1 technique from Taiwan — post-1949 mainland Chinese immigrant cooking cuisine

Home/ Cuisines/ Taiwan — post-1949 mainland Chinese immigrant cooking/Browse
Clear filters
1 result
Taiwan — post-1949 mainland Chinese immigrant cooking
Taiwanese Beef Noodle Soup (Hong Shao Niu Rou Mian) — Braised Beef Broth
Taiwan — post-1949 mainland Chinese immigrant cooking
Taiwan's national dish — hong shao niu rou mian — is a deeply braised beef noodle soup that has evolved since mainland Chinese soldiers and their families brought the dish to Taiwan in 1949. Beef shank and tendon braised in soy, doubanjiang, five spice, and rice wine for hours. The broth is rich and brick-red. Served with wide wheat noodles and pickled mustard greens (suan cai).
Chinese — Taiwanese — Noodle Tradition foundational →