Taiwanese beef noodle soup (Chinese: 臺灣牛肉麵) is a beef noodle soup dish originated in Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" (Chinese: 四川牛肉麵) in Taiwan. Although this usage can create confusion as Sichuan has its own versions of beef noodle soups which may be sold at Sichuanese restaurants under the same name. The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with suan cai (Chinese sauerkraut) on top, green onion and sometimes other vegetables in the soup as
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| - 뉴러우몐 (ko)
- Taiwanese beef noodle soup (en)
- 台灣牛肉麵 (zh)
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| - ( 이 문서는 타이완식 쇠고기 국수에 관한 것입니다. 란저우식 쇠고기 국수에 대해서는 란저우 뉴러우몐 문서를, 다른 지역의 쇠고기 국수에 대해서는 쇠고기 국수 문서를 참고하십시오.) 뉴러우몐(중국어 정체자: 牛肉麵, 병음: niúròu miàn, 한자음: 우육면) 또는 타이완 뉴러우몐(중국어 정체자: 臺灣牛肉麵, 병음: Táiwān niúròu miàn, 한자음: 대만 우육면)은 타이완의 쇠고기 국수이다. 타이완의 국민 음식 가운데 하나로 여겨진다. (ko)
- 台灣牛肉麵是一道臺灣常見的麵食，屬於牛肉麵的一大流派。戰後中華民國政府遷台後，渡海來台的外省老兵融合家鄉風味與臺灣在地元素，製成臺灣牛肉麵。 如果說拉麵是日本國民料理，牛肉麵則可以說是台灣美食的重要代表，不論是豆瓣麻辣的紅燒滋味，或是甘美清甜的清燉湯頭，各有不同愛好者，台灣的牛肉麵百家爭鳴。簡單的美食背後，其實是台灣飲食文化不簡單的歷史。 (zh)
- Taiwanese beef noodle soup (Chinese: 臺灣牛肉麵) is a beef noodle soup dish originated in Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" (Chinese: 四川牛肉麵) in Taiwan. Although this usage can create confusion as Sichuan has its own versions of beef noodle soups which may be sold at Sichuanese restaurants under the same name. The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with suan cai (Chinese sauerkraut) on top, green onion and sometimes other vegetables in the soup as (en)
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| - Taiwanese beef noodle soup (臺灣牛肉麵) (en)
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| - Taiwanese beef noodle soup (en)
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| - Sichuan Beef Noodle Soup, California Beef Noodle Soup, Red Braised Beef Noodle, Roast Beef Brisket Noodle (en)
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| - Taiwanese Beef Noodle Soup in Taipei, Taiwan (en)
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| - Kuomintang veterans in Kaohsiung (en)
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| - Beef, soy sauce, vegetables, Chinese noodles (en)
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| - Taiwanese beef noodle soup (Chinese: 臺灣牛肉麵) is a beef noodle soup dish originated in Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" (Chinese: 四川牛肉麵) in Taiwan. Although this usage can create confusion as Sichuan has its own versions of beef noodle soups which may be sold at Sichuanese restaurants under the same name. The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with suan cai (Chinese sauerkraut) on top, green onion and sometimes other vegetables in the soup as well. The dish was created in Taiwan by Kuomintang veterans from Sichuan province who fled from mainland China to Kaohsiung, Taiwan, and served the dish in military dependents' villages. The Taiwanese traditionally had an aversion to the consumption of beef even into the mid-1970s because cattle were valuable beasts of burden, so originally the dish was only eaten by waishengren. However, the dish became more accepted over time and is now one of the most famous dishes in Taiwanese cuisine. It is believed that the popularity of this noodle soup broke the beef-eating taboo and also paved the way to Taiwan's acceptance of American foods that utilized beef (such as hamburgers). The Taiwanese Beef Noodle Soup is significantly less spicy than Sichuan flavors, and there are several variations with the soy-based broth, such as tomato, garlic and herbal medicine. The tomato variation (番茄牛肉麵) is popular in Taiwan and features chunks of tomatoes in a rich red-coloured tomato broth with or without soy sauce. The herbal medicine variation is usually served without suancai as a topping (as its acidic properties are believed to exhibit medicinal properties) and may be accompanied by a chili paste made from beef lard. Taiwanese beef noodle soups are sometimes served as fast food in both Taiwan and mainland China. In China, Mr. Lee is the largest chain, featuring the dish "California Beef Noodle Soup". In Taiwan, Mercuries Beef Noodle (sān shāng qiǎo fú, see zh:三商巧福) is the largest beef noodle fast food franchise, owned by a subsidiary of Mercuries & Associates Holdings (zh:三商企業). It is sometimes considered a national dish in Taiwan, and every year Taipei holds an annual Beef Noodle Festival, where various chefs and restaurants compete for the title of the "best beef noodles in Taiwan". Due to influences from the influx of immigrants from mainland China in the early 1900s, the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan. (en)
- ( 이 문서는 타이완식 쇠고기 국수에 관한 것입니다. 란저우식 쇠고기 국수에 대해서는 란저우 뉴러우몐 문서를, 다른 지역의 쇠고기 국수에 대해서는 쇠고기 국수 문서를 참고하십시오.) 뉴러우몐(중국어 정체자: 牛肉麵, 병음: niúròu miàn, 한자음: 우육면) 또는 타이완 뉴러우몐(중국어 정체자: 臺灣牛肉麵, 병음: Táiwān niúròu miàn, 한자음: 대만 우육면)은 타이완의 쇠고기 국수이다. 타이완의 국민 음식 가운데 하나로 여겨진다. (ko)
- 台灣牛肉麵是一道臺灣常見的麵食，屬於牛肉麵的一大流派。戰後中華民國政府遷台後，渡海來台的外省老兵融合家鄉風味與臺灣在地元素，製成臺灣牛肉麵。 如果說拉麵是日本國民料理，牛肉麵則可以說是台灣美食的重要代表，不論是豆瓣麻辣的紅燒滋味，或是甘美清甜的清燉湯頭，各有不同愛好者，台灣的牛肉麵百家爭鳴。簡單的美食背後，其實是台灣飲食文化不簡單的歷史。 (zh)
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| - Sichuan Beef Noodle Soup, California Beef Noodle Soup, Red Braised Beef Noodle, Roast Beef Brisket Noodle (en)
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| - Beef,soy sauce,vegetables,Chinese noodles
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