As a noodle lover, the first thing I do when entering a restaurant is to flip through the menu for the noodle section. From Chinese stir-fried and soup noodles to Italian pasta and Japanese ramen, I have a mental list of all the types and flavors I love. When it comes to a classic Taiwanese icon, beef noodle soup is undoubtedly at the top.
Recently, a hot debate has emerged: Should sauerkraut be added to beef noodle soup? Food critic Lee Nai-Hao believes it should be added only at the end, to avoid disrupting the delicate broth crafted by the chef. He also shared his personal way of eating: sip the soup first, then eat the noodles, follow with a bite of beef and raw garlic for layers of flavor&mdashperhaps even a shot of Kaoliang liquor for a more elevated experience.
Royal Heritage Beef Noodle Soup (Photo / Sourced from Royal Heritage Beef Noodle Soup Facebook Page)
There&rsquos more than one flavor of beef noodle soup. The braised version is rich with soy sauce and broad bean paste, while the clear broth variety is lighter and more aromatic. Other versions include spicy, satay, pumpkin, and curry, satisfying a wide range of palates.
General Niu Beef Noodle House (Photo / Sourced from General Niu Beef Noodle House Facebook Page)
Want to try Taiwan&rsquos best-loved braised beef noodle soup? Don&rsquot miss these three standout restaurants from the 2019 blind taste test:
- Royal Heritage (Banqiao, New Taipei): A frequent beef noodle competition winner.
- Taiwan Yipin (Yongkang St., Taipei): Recommended by CNN, famous for its tomato beef noodles.
- General Niu (Neihu, Taipei): Combines Thai flavors with innovative, affordable pricing.
Every bowl of beef noodle soup tells the story of Taiwan&rsquos noodle culture. Which flavor is your favorite?
