Taiwanese Beef Noodle Soup
Taiwan's national dish: chunks of beef shank braised for two hours until meltingly tender in a rich, spicy, red-braised broth of doubanjiang, Shaoxing wine, soy sauce, tomato, daikon, star anise, cinnamon, fennel and Sichuan peppercorns. It's served over chewy wheat noodles with baby bok choy, scallions and sweet-sour pickled mustard greens.
At a glance
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