What is the history and origin of Taiwan's beef noodle soup?

Unfortunately I haven't found a rigorous food history that has been undertaken on Taiwan's beef noodle soup, but the consensus is that it was brought over from the mainland, very likely from Sichuan where there are similar 紅燒 hongshao methods of cooking beef noodle soup. read more

Unfortunately I haven't found a rigorous food history that has been undertaken on Taiwan's beef noodle soup, but the consensus is that it was brought over from the mainland, very likely from Sichuan where there are similar 紅燒 hongshao methods of cooking beef noodle soup. read more

Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. Beef noodle soup was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. read more

According to accounts, Taiwan’s own “Sichuan-flavored” beef noodle soup was first cooked up by a military family living in Kaohsiung’s Gangshan area. Nostalgic for the tastes of their hometown cooking, they used Gangshan’s famous spicy bean paste to make a small bowl of soy sauce-braised beef and served it with noodles. read more