How did beef noodles in Taiwan Province Province become popular?

Beef noodles in Taiwan Province Province are popular foods in Taiwan Province Province, which are spread all over the streets of Taiwan Province Province. The main ingredient of beef noodles in Taiwan Province Province is beef, mainly gluten, gluten and beef tendon, as well as imported meat such as New Zealand beef, American boneless steak and Australian beef. Beef noodles in Taiwan Province Province are a special diet invented by veterans who came to Taiwan Province across the ocean because they miss their hometown. "In detail, beef noodles can be said to be a collection of the essence of China cuisine, such as braised Shanghai cuisine, soup made from Cantonese cuisine, and the spicy taste of Sichuan cuisine.

The taste of beef noodles in Taiwan Province Province can be roughly divided into "braised" and "stewed", but it is precisely because of its inspiration that, like other noodles, a good bowl of noodles needs good noodles and soup. Gluten q is smooth, with the taste of elastic teeth and rich wheat flavor; Soup-making requires slow work and careful preparation. Tender beef with few tendons and well-selected seasonings is selected and boiled with slow fire to form a pot of fresh and fragrant broth. After all the preparations are completed, below, fish noodles, beef and soup are served, and a bowl of steaming beef noodles is served! Braised clear soup, take what you need. Braised beef noodles in Taiwan Province Province, focusing on the best Chili oil, is the finishing touch, and the whole bowl of noodles is sublimated because of its spicy and delicious flavor; The key to braised beef noodles is that the delicious beef soup determines the success or failure of the whole bowl of noodles. It comes from three rivers and five lakes, north and south of the river, so there is no fixed formula for the taste, which can be described as "a thousand stores have different tastes." From cheap fast food around 20 yuan to "top noodles" and "super noodles" with a bowl of 1,000 yuan, beef noodle culture has met the needs of different consumers in a changeable manner. Taipei is the hometown of beef noodles in Taiwan Province Province-there are thousands of beef noodle restaurants in Taipei with a population of 2.6 million.

Cut into pieces of moderate size and blanch in boiling water. Stir-fry onion and ginger in a wok, add seasoning to remove fishy smell and enhance flavor, and stew for another two hours, so that beef tastes fragrant, soft but not rotten, and tastes better. Then, it is eaten together with hand-made noodles with somersaults, pickled vegetables with oil and greasy removal or small vegetables, with soft and glutinous fragrance, rich soup head and refreshing side dishes. Original beef soup and beef noodles have a unique flavor of Taiwan Province Province. In Taiwan Province Province, Taipei, which has the reputation of "Beef Noodle Capital", holds a grand "Taipei International Beef Noodle Festival" every year.

In Taiwan Province Province, few people ate beef forty or fifty years ago. In 1950s and 1960s, beef was still an expensive and rare food in Taiwan Province Province. Generally speaking, cows are used for farming in rural areas. In order to thank the cows for their hard work and help, farmers can't bear to eat beef, and even today some people still keep this habit. There are many rice fields in Taiwan Province Province. Most of the cattle at that time were buffaloes. Most of those buffaloes worked hard until they were teenagers. Therefore, their meat is old and astringent, hard and fibrous, and tastes bad. However, buffalo is darker than cattle, so it is often processed into beef products such as beef jerky. In recent years, some people specialize in raising organic edible buffalo, which is said to be no worse than ordinary beef, but the output is small and it is not easy to see in the market. However, under the long-term cultural integration, people in Taiwan Province Province not only accepted beef and beef noodles, but also turned beef noodles into local snacks and made them famous all over the world.

The average family doesn't know much about the cooking methods and the selection of beef parts. At that time, farmers who didn't eat beef didn't have so many taboos for immigrants from other provinces who didn't have land to grow, but immigrants ate more yellow beef. The water retention capacity of beef is better than that of buffalo, and the meat color is brighter and brighter than that of buffalo. Moreover, beef has high meat yield and low fat. Before the early years when imported beef was not open, local yellow cattle were generally used as beef, but only a few yellow cattle were specially raised to eat, and the price was of course high. Beef noodles were a luxury for the poor at that time, and eating a bowl of beef noodles with real meat and soup would be a great enjoyment. Taiwan Province Province didn't sell cheaper American and Australian beef in the market until it opened the door to imported beef. However, if the imported beef is stewed with China beef, it is worse in aroma and taste than the local beef. Only most shops choose Australian beef, and only a few use high-priced local yellow beef in Taiwan Province Province.

In a broad sense, "beef noodles" refers to all kinds of pasta with stewed beef pieces as the main ingredients, and its roots are hard to trace. Generally speaking, Lamian Noodles is a kind of beef which originated in Lanzhou and has a history of 100 years. Beef noodles were crowned with "Sichuan style" braised beef noodles in Taibei. This kind of beef noodles was originally created in Taiwan Province province, not in Sichuan. Sichuan-style braised beef noodles may have evolved from Chengdu snack "small bowl of red soup beef"; Mix a small bowl of beef in red soup to make Sichuan-style braised beef noodles. However, one of the most popular and famous beef noodles in the Chinese world today belongs to Sichuan-style braised beef noodles developed in Taiwan Province Province, especially Taoyuan Street beef noodles in Taipei. There used to be one or twenty Sichuan-style beef noodle kings here, and all the "big kings" lived side by side, which was frightening and became a street scene in Taipei that year. Many Hong Kong tourists travel to Taiwan Province, and the typical program is to stroll here, eat a bowl of beef noodles and take photos as a souvenir. Speaking at the opening ceremony of Taipei International Beef Noodle Festival in 2007, Taipei Mayor Hao Longbin said: "In the streets and lanes of Taipei, beef noodles can be eaten everywhere from five-star hotels to ordinary hotels. It is said that beef noodles are Taipei people's favorite." . Known as "Taiwan Province Beef Noodle" overseas, it has become "California Beef Noodle" in the United States and "Ji Sun Beef Noodle" in Toronto, Canada, which is the favorite of local Sichuan beef noodle diners.

Beef is suitable for stewing, but whether it is stewed beef noodles or braised beef noodles, the selection of materials in different beef noodle shops is very different, and each chef has a variety of beef parts. Some use beef tendon at the lower end of the calf, some use beef brisket near the thigh at the waist pit at the upper end of the calf, some use beef breast, some use beef shoulder or other parts, and of course, some mix different parts. The most common tendon meat is a piece of meat obtained by deboning the front and rear calves of cattle. Meat has less fat, but because there are many connective tissues in the muscle, it is not easy to cook, so it is very suitable for long-term stew.

Secondly, the common beef brisket noodles are flat, easier to stew than beef tendon, and taste good, but greasy. This part of meat is often chosen as beef stew. As for the brisket, it is suitable for large pieces of stewed slices, especially the brisket with golden breast line is the most precious. Jews like to marinate this kind of meat into smoked beef, and sandwiches taste the best. In addition, beef shoulder meat or beef neck meat is expensive and is generally used by expensive restaurants to make shabu-shabu or steak. It's rare in the market, so you must make a reservation first. Recently, some creative beef noodles prefer to use thin ribs or sirloin. There are also some old masters who like to mix beef brisket with beef tendon or other leg parts to get different tastes. Of course, no matter how many beef noodles with beef tendon and beef offal, and beef offal noodles cooked with beef intestines, beef leaves and beef offal are also old recipes.

Eating beef noodles in Taiwan Province Province is very particular. Beef noodle lovers think that eating beef noodles should be "wild" and there is no unnecessary service. Eating beef noodles with a sense of noise and sweat is the "king". Gourmet also said that apart from noise and sweat, what customers saw after entering the door was a large pot of soup, which added a touch of nostalgia to beef noodles. If this is heard by intellectuals, they will feel a little depressed and nostalgic.

In addition to the knowledge of eating beef noodles, the practice of beef noodles is also very particular, called one green, two white, three yellow, four green and five red. Among them, the broth boiled for five days is "clear", the white meat pot is "two white", the Qiao Mai noodles are "three yellow", the coriander and garlic are "four green" and the pepper is "five red", which can be regarded as a bowl of delicious beef noodles in Taiwan Province Province.

1 carrot, 2 tomatoes, 1 onion, 2 cloves of garlic, 4 slices of ginger, 1 beef stew bun, 1 beef noodle soup bun, 5 tablespoons of shacha sauce, half a cup of soy sauce, and 2 kg of beef.

Tip: If you don't like spicy food, please reduce the amount of bean paste and Chili sauce.