Muffins recipes

National dish of Taiwan

flag of Taiwan

  • Independence: 25. 12. 1947
  • Capital: Taipei
  • Official language: Standard Chinese
  • Population: 23 340 136
  • Area: 36 193 km2
  • International code: TW
  • Currency: New Taiwan dollar (TWD)
map of Taiwan

Beef noodle soup


  • 3-4 pounds beef shanks with bone still in (or beef short ribs)
  • 5 garlic cloves, smashed
  • 1 inch knob fresh ginger, peeled and sliced
  • 1 bunch scallions, cut in 2 inch slices
  • 1 plum tomato, quartered
  • 1 teaspoon Chinese five spice powder
  • 1/4 cup packed brown sugar
  • 4 - 5 whole star anise pods
  • 2 Thai chilis, split lengthwise (optional)
  • 2 tablespoons chili bean sauce
  • 1/2 cup Chinese (Shaoxing) rice wine
  • 1 cup good-quality soy sauce
  • 1 (14.5 ounce) can chicken stock
  • 10 cups water, or enough to cover beef

To serve:

  • 1 pound baby bok choy or broccoli rabe
  • 1 pound Chinese egg noodles or wheat noodles
  • Chopped fresh cilantro, if desired
Beef noodle soup is national food (dish) of Taiwan


For the soup, in a large stockpot, cover the beef shanks with water and bring to a boil. Immediately drain the water and set the beef aside.(This step helps remove impurities to make a more pure soup.) Clean out the stockpot (or have another ready). Add the par-boiled beef, garlic cloves, ginger, scallions, tomato, five spice powder, brown sugar, star anise, chilis, chili bean sauce, rice wine, soy sauce, chicken stock, and water to the pot. Bring the mixture to a boil, reduce heat, and simmer for approximately 2 hours, or until the beef is fork tender. Turn off the heat and shift the lid to allow steam to escape. Let meat stand in the cooking liquid for another hour. Remove the beef to a cutting board. Pour the stock through a cheesecloth-lined sieve into another pot. Discard the vegetable solids. Slice the beef and return to the stock. (At this point, it's best to refrigerate soup overnight, or up to three days. The flavors will improve while resting and the fat will be easier to remove.) Skim the fat from the surface, and return the soup to a boil. To serve, bring a large pot of water to a boil. Add the bok choy and blanch until bright green and tender, about 2 minutes. Remove the bok choy with a spider and set aside. Bring the water back to a boil. Add the noodles and cook according to package directions. Strain. Divide noodles and bok choy among bowls. Ladle the beef and hot broth into the bowls. Garnish with chopped cilantro and serve warm.


Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. Stewed beef noodle soup was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. The red braised beef noodle soup was invented by the veterans in Kaoshiung, Taiwan who fled from mainland China during the Chinese civil war. In the West, this food may be served in a small portion as a soup. In China, a large bowl of it is 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.

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