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臺灣飽典 (台灣飽典)|Taiwanese Food Introduction 台灣美食介紹| This is a website dedicated to Taiwanese cuisine for foreigners who are interested in or visiting Taiwan. Hope this website can serve as a reference when you order dishes in Taiwan.
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Niu Rou Mian (牛肉麵/牛肉面) Beef Noodle Soup
Niu Rou Mian (牛肉麵/牛肉面) Beef Noodle Soup |
Niu rou mian (牛肉麵/牛肉面) (pinyin with tones: niú ròu miàn) is one of the must-try cuisines in Taiwan. There are three main types of niu rou mian: soy-braised (hong shao, 紅燒/红烧), clear-stewed (qing dun, 清燉/清炖), and tomato-flavored (fan qie, 番茄). If it is not mentioned specifically on the menu, usually it means soy-braised beef noodle soup.
History of Niu Rou Mian in Taiwan
In early agricultural society of Taiwan, people did not kill cattle nor eat beef because they were grateful for the hard work of them. Since 1949, when military members and their dependents relocated from the mainland China to Taiwan, they also brought their eating habits and culture to this island. Noodles, which were not the staple food of Taiwan, and beef become Taiwanese common diets. It is said that soy-braised niu rou mian, cooked with Sichuan (四川) doubanjiang (豆瓣醬, soybean paste), originates in the military dependents’ village in Gangshan (岡山) district, Kaohsiung (高雄). Despite some people name it Sichuan niu rou mian, it is full of Taiwanese flavor and stories, an authentic Taiwanese cuisine.
「小時候週末常跟家人一起在台北牛肉麵街吃麵,因為不能吃牛,所以都吃陽春麵、麻醬麵。長大後可以吃牛了,牛肉麵街卻不復在了。」——Mosa 回憶
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