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Taiwanese beef noodle soup / From Wikipedia, the free encyclopedia
Beef noodle soup is a noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East and Southeast Asia. The Clear Broth Beef noodle soup (清湯牛肉麵) was allegedly invented by the Hui people during the Tang dynasty and is commonly known as Lanzhou beef noodle soup.[1][2] The Sichuan beef noodle soup, also called Red-braised beef noodle soup (紅燒牛肉麵) was first created by the veterans of Kuomintang, also translated as Chinese Nationalist Party. The veterans (Mainland Chinese) in Gangshan Township, Kaoshiung, Taiwan recreated the beef-noodle soup which originated from Chengdu, Sichuan.[3][4][5][6] [7] The dish became commonly known as Taiwanese beef noodle soup nowadays.
More information Type, Region or state ...
Type | Noodle soup |
---|---|
Region or state | Mainland China, Taiwan, Southeast Asia |
Main ingredients | Beef, beef broth, vegetables, Chinese noodles |
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![四川辣味牛肉麵](http://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Spicy_beef_%26_noodle_soup%2C_Szechuan%2C_Trois_Fois_Plus_de_Piment%2C_Paris_001.jpg/640px-Spicy_beef_%26_noodle_soup%2C_Szechuan%2C_Trois_Fois_Plus_de_Piment%2C_Paris_001.jpg)
Cookbook: Beef noodle soup * Media: Beef noodle soup