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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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Guo Shao Yi Mian (鍋燒意麵/锅烧意面) Nabeyaki Egg Noodle Soup / Pot Burn Noodle Soup
Guo shao yi mian (鍋燒意麵/锅烧意面) (pinyin with tones: guō shāo yì miàn), nabeyaki egg noodle soup or pot burn noodle soup, is a kind of noodle soup which is popular in Tainan (台南). Some people believe that guo shao yi mian is modified from Japanese nabeyaki udon soup (鍋燒烏龍麵, hotpot udon soup), but the noodles are different and have made a huge difference. The eggs replace the water when making noodles, so yi mian (意麵, egg noodles) look yellow and have a special flavor. Besides, 意麵 are fried to be preserved, so they soften quickly when they are soaked in hot water, just like pao mian (泡麵, instant noodles).
What’s In Guo Shao Yi Mian (鍋燒意麵)?
The essence of guo shao yi mian is the soup, which contains bonito flakes, dried shrimps, dried fish, chicken bones, and most important shacha sauce (沙茶醬). The ingredients in guo shao yi mian are clams, shrimps, an egg, some shredded pork, and vegetables. Guo shao yi mian is also a common choice of breakfast in Tainan and Kaohsiung (高雄). You may find it in breakfast shops or diners.
「鍋燒意麵在南部可是必點的早餐選項!」 ——Mosa 說
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