I grew up eating this soup and steamed pork buns with my dad. So everytime i eat this soup it reminds me of dad and my childhood. Rip dad your memory is alive and strong to this day.
Know how you feel about missing a parent. I lost my Dad five years back, and I still think of him every single day, in some way. Glad that you grew up with a good father, as I did too.
There’s something about your videos that I love and keeps me watching better than others. I think it’s how simple and straight to the point it is, and how soothing your voice is lol. My new fav channel!
Absolutely blown away with your channel and your directions/teaching skills are very calming and easy to understand. I am a huge fan of Taiwanese and Chinese comfort food and picked your hong shao niu rou mian recipe online. I made it once before and took me all day to make, but was the best I have had. Going to try your recipe tomorrow and hope it’s even better. Much love and respect to you and thank you for the wonderful kind spirit and sharing your recipes.
Mandy should have over a Million subscribers she is the best cook on TH-cam for this kind of food. She always explains everything we need to know and why some things will not work I have been watching her from the beginning she is a Beautiful Lady and a great cook ‼️
Awesome video ❤ I really love how your explanation is friendly, informative and demystifying Asian cuisine for me. I’m jewish and love my broths…but I’m starting to become aware of the heal powers of Chinese broths…thank you ❤
uh except she sucks at cooking. trust me she is just leaning on her accent and harsh asian looks to convince you she knows what she is doing. SHE DOES NOT.
This was my introduction to you, and it definitely made a lasting impression. This is a wonderful recipe, and it’s a great introduction to your teaching style - it’s detailed, logical, and practical. I made a delicious pot of soup and everyone was happy on a cold winter night. I make this particular recipe often in the winter months, and it makes me grateful I found your channel every time. Thank you for being a tireless teacher.
I love your recipes and my family always complements my cooking when I use your suggestions! I have many Chinese cookbooks and have lived in Los Angeles, so I am familiar with authentic, good, Chinese cooking. You are a very, very good teacher. Thank you for posting these recipes! I hope that one day an even larger audience gets to enjoy your clear, enthusiastic teaching!
I just want to say that I started watching your videos only a month ago I’m hooked. I absolutely luv the recipes and I luv your spirit! You are the prettiest, tiny dynamo of a chef! Keep them coming my friend, your passion for food is addicting to watch! I’m part Italian and part Czech but a foodie for all palates, especially Asian!
I made this for dinner tonight, it was amazing. I didn’t have the chilli paste so I used what I had in the fridge. This will definitely make it on the rotation list so yummmmmmmmm and flavourful
My wife's at work, I'm hungry and in a bad mood. But I have the ingredients to make this. I will make extra for my wife and kids. Thanks Mandy. Very nice.
I made this and this was delicious. I did this in the Instant Pot for 35 mins with a natural release. Tastes like the noodles I have at my favorite Taiwanese noodle restaurant!
FYI this recipe is incredible even without a pressure cooker. Just cooked for 3+ hours in a big pot and it turned out amazing. I'm sure the pressure cooker is even better but it's still well worth it without one
I love your enthusiasm, the precision with which you use English, your presentation, and of course the knowledge you share on your channel. 諷刺的是我長期住在台灣的時候吃東西太方便，就沒有自己常下廚做菜的需要和動機。但是搬離開之後太懷念台灣家常菜的風味就看著妳的視頻學了不少東西！感謝妳分享的一切寶貴知識 XD
Young lady, You are both the cutest cooking gal on TH-cam, plus the most informative. I am 70+ and have learned more recipes and techniques in the past few months from watching YOU than I can ever remember! You are the Julia Child of the Orient! Thank you for your wonderful show.
I cooked this using slow cooker and I must say the beef soup taste really good. I used beef brisket for this recipe which is a mistake as there was alot of oil after the soup is done which I had to skimmed off. Your version of beef soup has a better beefy taste compared to another youtuber's version, both using slow cooker. I cooked it for overnight in slow cooker for approximately 8-9 hours. Followed your ingredients list and the steps to cook exactly.
@@jtbtabimono thanks for responding, I'm almost done making it, I didn't want to use alchohol/wine... was hoping I can omit it completely, I continued cooking (skipping that step) so now I am up to the part where you have to cook down the water in the pot..will keep you updated.
@@amranow8783 Usually when you cook, the alcohol evaporates so you won't be consuming it unless you have other reasons that prevents you from using it. The closest alternative I can think of is tiny amount of vinegar mixed with sugar, but no substitute for the real thing. Hope all went well.
I really enjoy your show! Lately I've been tossing caution to the wind and breaking out my traditional "go to always" meals. Really good soup is something that is becoming more difficult to find in supermarkets and restaurants alike. So I'm especially attentive to how you do it and the whole process that makes it more than just plain old soup. Thanks much!
Made this in the instant pot over the weekend. The recipe I saw before just threw everything into the pot, but I think it's important to stir fry the ingredients in the wok first. Great video!
Hello! I had ordered the ingredients for this dish months ago. I lived in Taiwan for four years. By your description, my mouth is watering! I will make this delicious dish this weekend. I love all of your videos. Thank you, and please keep making more! Odie from Kentucky.
Thanks Mandy! You can really see how that meat develops over 4 hours. Amazing! You won't get that texture with a pressure cooker. 4 hours is worth it 😁
Best Beef Noodle Soup in Taiwan, the alley just before the corner of Heping and Fuxing rds. This recipe looks amazing, but great Beef Noodle is born out of ingredients constantly being added to the same pot and never really stops being cooked, just fresh noodles being sliced into the pot to cook before serving. Yummmmm
I am looking forward to making this tonight. I am glad I found your channel. I have been wanting to change my diet to include mainly soups, you are a welcome in my kitchen. Thank you
I am so grateful for your videos. In particular, this noodle and beef video. I spent four years in Taiwan, and I have wanted this exact dish for many years. Thank you!! Will be cooking this very soon.
Earlier I was craving for Japanese ramen, but I cannot find any beef broth base ramen since I do not eat pork. Then I found your and opted to cook this instead. I ran to the Hong Kong store here in Grand Prairie TX. Luckily they have all the ingredients, I even had the grocer attendant to watch some parts of this video to tell their equivalent brand that is available. Thank you for sharing this video, I am so happy to say I loved the taste of the noodle soup.
Cooked today The depth of flavour in the broth was superb I used shin beef there was little or no scum in the first pre boil The beef just melted in the mouth Thank you for another fantastic recipe
I am so happy to have found this recipe! I made this two days ago, and it was AMAZING. I used beef chuck and tried the slow cooker option. Even though it was on Low for 8 hours, i did find the meat dry and stringy. I don't know why that happened. The flavors were terrific and I will make this again!
I tried this recipe for dinner today, I must say this is the best beef noodle I have in my life, my wife hug me and say thanks for cooking delicious beef noodle 😭, now I am a successful husband 😢, thanks, keep more video in 😌
This is my next adventure in cooking. I'll be cooking this Taiwanese beef noodle recipe Wednesday with my sister and brother-in-law. Thank you for your great recipes.
Thank you so much for this recipe, i have followed your instruction step by step. So delicious, well done, i will follow your recipes for sure. All the family were so happy with the food thanks to you
I cooked this for my family last week. It's great!!👍👍 It's really delicious and very flavourful. The kids wanted me to cook it again this weekend. Thank you so much for sharing this recipe ❤️
Very nice video, I may have to try this- I used to eat this often in Taipei 1990-1993 while studying at the MTC. Great Memories, Taiwan keeps changing -our last trip August 2018 took us to the cold springs in Ilan, as well as Kenting, Hualien and Keelung -and finished in Taipei. I travel just to eat -I think that is a good reason!
after waiting over 4 hrs, I finally got the chance to eat. I followed the recipe almost to a T. I said "almost" bcoz I skipped the dried pepper :p and I dont have the spice in a jar whatever that is. I have an idea how it would have tasted with the dried pepper, but I'm wondering how the soup would have tasted if I had the other spice in a jar. over all, I say this is a VERY YUMMY, VERY FILLING soup! I had one serving over lunch and I'm bringing another serving to work tonight. the first time I ate, I simply followed what you did. the one am bringing to work will have blanched baby carrots, napa cabbage and soft boiled eggs (on top of the beef). I will confess I'm kinda scared of spice but a side of sriracha, hoisin sauce and sesame oil won't hurt. after I get off work tonight, I will check your recipe on garlic chili oil. oh yes, I'm planning to do your shrimp balls recipe this weekend. wish me luck :)
Thank you!! I've been wanting to try this after seeing a food traveller on TH-cam. This is easier than I thought. I'll be making this for my family soon.
I have tried beef noodle soup here and there, and so far I like the one from Din Tai Fung. I will definitely try out this recipe. You make it so easy. Thank you!
I like to cook mine in oven (I use a Dutch oven), easier to control temperature, and even heating around the pot. Also I top it with some preserved mustard greens (酸菜), chopped green onions and cilantro. And usually I use beef short ribs. I know it's not a traditional cut for beef noodle soup, (brisket, tendon, or shank are more traditional) but I find short ribs has good fat and marbling, and super tender..
Thank you! You explain your recipes very well and go at a very good and easy pace for beginners but at the same time keep it interesting for the cooks that are experienced too! So I always enjoy watching your videos and you make me feel as if I too can achieve these recipes at some point 😂🤷🏻♀️🤗
You talk about food with so much passion, it's beautiful!! Love yourc hannel, found it today and I'm watching one video after the other!!, Keep up with the amazing work!!
I’ve been wanting to make this for quite some time, and today I’ve finally got around to it! Now just have to wait 4 hours for it to simmer.... It smells so mouthwatering, my house smells fantastic. Can’t wait to try it 🤤
Now i know why i love this in the restaurant! All ingredients i love come together in this recipe! Amazing tutorial and I can’t wait to try it! Thank you so much! ❤❤❤
Taiwanese beef noodle soup is based on Sichuan beef noodle soup, which was introduced to Taiwan by Sichuanese KMT soldiers. This is why doubanjiang and other Sichuanese ingredients can be found in the soup which are considered unusual in Taiwanese cookery. The Sichuanese and Taiwanese beef noodle soups are almost identical except the Sichuan dish is spicer and more aromatic. However, the Lanzhou beef noodle soup which the Sichuan one derived from is quite different. Sichuan province had influence from Hui Chinese due to large internal migration from other parts of China after the province was depopulated. The Hui made many of their noodle soups out of beef instead of pork due to their Islamic religion whereas in Taiwan it was considered taboo to eat beef as cattle were working animals. This gradually changed when mainland refugees fled to Taiwan in 1949 but many refused to eat beef even into the 1980s.
international.thenewslens.com/article/63903 as a reference on Taiwanese Fusion Cuisine, gives a bit more detail to what you are saying and references beef noodle soup.
That is awesome information. My husband is native Taiwanese from the southern part of the island. Taiwan has the best Chinese food in the world because they got the benefit of the best from every region when the KMT evacuees moved there.
texasdawn123 Please don't use the term “native Taiwanese” unless your husband is actually a Taiwanese Aboriginal. They eat a very different Austronesian diet from the Han majority. Literally nobody refers to the dominant white American population of the United States as “Native American” because it's inaccurate and erases the existence of indigenous people before colonisation. No, beef was a taboo because cattle were considered beasts of as well as a stronger adherence to Buddhism in southern Chinese provinces. Islam is one of the driving factors behind beef consumption in China. Not every region of China is represented in Taiwan properly, let alone the “best”. The Taiwanese are averse to spicy food so the Sichuanese is terrible, and Anhui cuisine can not be properly recreated outside of it's home province as it is one of the most regionalised of Chinese cuisines. I've been to Taiwan many times and the food is just "meh". Hong Kong arguably has the best Chinese food in the world, far better than Taiwan despite being a fraction of its size. Hong Kong encouraged a highly professional food industry and is an international city unlike anywhere in Taiwan.
@@TheHeraldOfChange I don't appreciate the tone of that article, it was clearly written by a tourism board trying to make Taiwanese food stand out. A lot of parts are inaccurate or tend to underplay the diversity of other cuisines. Taiwanese food does not stand out among Chinese cuisines for being a "melting pot" because so many other Chinese cuisines have also undergone massive changes from foreign exchange. Much of Northwestern China has Islamic influence. Shanghai was once the richest city in the entirety of Asia and has foreign influences from all over. Hong Kong was under British control and produced most of the Chinese baked goods we know today. Northern China is influenced by northern steppe peoples hence the large consumption of yoghurt over there when compared to the rest of China. Henan even has a Persian Jewish influence left on it's food. The Hainanese who left for Southeast Asia brought Hainanese chicken rice back to the island of their ancestors. The particularity of texture in food is not unique to the Taiwanese. It can be found across all Chinese cuisines and in many other parts of world such as in Italian. The Japanese also have their own word for it. While the Taiwanese Aboriginals arrived before the Han Chinese did, they did not arrive on the island 30,000-40,000 years ago. The people from that time period are generally accepted to be a Australo-Melanesian group or Negrito people that went extinct due to the Austronesian arrival about 5,500 years ago. All modern Southeast Asian people have ancestry from Australoids with higher amounts in Polynesians. Taiwanese chefs themselves have lamented how difficult it is to make Taiwanese food "stand out" as Chinese food itself is already mind-bogglingly diverse. Taiwanese food is much newer in comparison and has largely remained home-cooked food with no higher end cuisine served banquet style like in Northern or Eastern China. Dishes foreigners tend to recognise as "Taiwanese" - beef noodle soup, gua bao, oyster omelettes, xiao long bao, and stinky tofu aren't even Taiwanese at all. This is why the Taiwanese cling so hard to bubble tea as a source of national pride since no other original dishes of their cuisine have gained notable popularity outside of Taiwan. With cases like Taiwanese-American chef Eddie Huang they have even tried to claim something like the gua bao as Taiwan's own invention.
I probably watched this video about half a dozen times before I finally got the courage to make it myself. Took about 5 hours of braising before I got to the tenderness I wanted but boy, was it worth it! 10/10 would totally make again! Thank you so much for this awesome recipe!
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
You have amazing attention to detail. Many average cooks will stay average because they skip steps or use inferior grades of ingredients. My friends ask me why my cooking is so much better than theirs for the same recipe and I ask them if they skip steps most say they do, and I say "Well then, there's your answer."
OK I’ve been watching your channel for about six months now and all the things that you cook are awesome but this meal here looks so good we are definitely going to try and so thank you so much for sharing it. God bless you and have a wonderful day
I grew up eating this soup and steamed pork buns with my dad. So everytime i eat this soup it reminds me of dad and my childhood. Rip dad your memory is alive and strong to this day.
Know how you feel about missing a parent. I lost my Dad five years back, and I still think of him every single day, in some way. Glad that you grew up with a good father, as I did too.
Aww😔
Looks great thank you for sharing this wonderful receipt.Also I would like to find out how to get buy your work thank you
There’s something about your videos that I love and keeps me watching better than others. I think it’s how simple and straight to the point it is, and how soothing your voice is lol. My new fav channel!
Absolutely blown away with your channel and your directions/teaching skills are very calming and easy to understand. I am a huge fan of Taiwanese and Chinese comfort food and picked your hong shao niu rou mian recipe online. I made it once before and took me all day to make, but was the best I have had. Going to try your recipe tomorrow and hope it’s even better. Much love and respect to you and thank you for the wonderful kind spirit and sharing your recipes.
Love your clear explanations. And no baloney background music distractions.
Mandy should have over a Million subscribers she is the best cook on TH-cam for this kind of food. She always explains everything we need to know and why some things will not work I have been watching her from the beginning she is a Beautiful Lady and a great cook ‼️
Well well
Awesome video ❤ I really love how your explanation is friendly, informative and demystifying Asian cuisine for me. I’m jewish and love my broths…but I’m starting to become aware of the heal powers of Chinese broths…thank you ❤
I'm glad I found this recipe. I used to get this in New York City's Chinatown. I love all Chinese soups.
uh except she sucks at cooking. trust me she is just leaning on her accent and harsh asian looks to convince you she knows what she is doing. SHE DOES NOT.
This was my introduction to you, and it definitely made a lasting impression. This is a wonderful recipe, and it’s a great introduction to your teaching style - it’s detailed, logical, and practical. I made a delicious pot of soup and everyone was happy on a cold winter night. I make this particular recipe often in the winter months, and it makes me grateful I found your channel every time. Thank you for being a tireless teacher.
I love your recipes and my family always complements my cooking when I use your suggestions! I have many Chinese cookbooks and have lived in Los Angeles, so I am familiar with authentic, good, Chinese cooking. You are a very, very good teacher. Thank you for posting these recipes! I hope that one day an even larger audience gets to enjoy your clear, enthusiastic teaching!
Thank you for trying my recipes. It is very nice of you to share the results with me=)
I just made this recipe yesterday, my boyfriend & I both loved it ! Thank you for this awesome recipe !
You really don't get the exposure you deserve! Awesome recipes!!!
@@rishirishiroopnarine5067 shut up loser
@@rishirishiroopnarine5067 What a piece of dog $#*!
Rishirishi Roopnarine you have no life lmao
I agree sis!!!! I agree!!!!!
I agree~
After I found this recipe, I don't go out for this dish anymore, this recipe is as good as the restaurant! Thank you so much!
I just want to say that I started watching your videos only a month ago I’m hooked. I absolutely luv the recipes and I luv your spirit! You are the prettiest, tiny dynamo of a chef! Keep them coming my friend, your passion for food is addicting to watch! I’m part Italian and part Czech but a foodie for all palates, especially Asian!
I made this for dinner tonight, it was amazing. I didn’t have the chilli paste so I used what I had in the fridge.
This will definitely make it on the rotation list so yummmmmmmmm and flavourful
My boyfriend is from hongkong and he cant cook, so it's always fun to see his face when I make something he likes 😊 I know this will be really yummy
This is the best Taiwanese Beef Noodle Soup recipe on TH-cam!!!
My wife's at work, I'm hungry and in a bad mood. But I have the ingredients to make this. I will make extra for my wife and kids. Thanks Mandy. Very nice.
I love watching you. You break down how Chinese flavors are constructed. I've been trying my hand at Chinese cooking. Thank you.
Wow.. I think you must be the best Chinese food cook I've come across in years. You should be on mainstream TV.
I just made this recipe 😋 and it was a hit with the family ! They were impressed
I made this and this was delicious. I did this in the Instant Pot for 35 mins with a natural release. Tastes like the noodles I have at my favorite Taiwanese noodle restaurant!
you provide very good explanations and cooking tips for non-Asian people and I appreciated that. Keep going!.
FYI this recipe is incredible even without a pressure cooker. Just cooked for 3+ hours in a big pot and it turned out amazing. I'm sure the pressure cooker is even better but it's still well worth it without one
We know.. They just showed it without pressure cooker..
I love your enthusiasm, the precision with which you use English, your presentation, and of course the knowledge you share on your channel. 諷刺的是我長期住在台灣的時候吃東西太方便，就沒有自己常下廚做菜的需要和動機。但是搬離開之後太懷念台灣家常菜的風味就看著妳的視頻學了不少東西！感謝妳分享的一切寶貴知識 XD
Best Asian cooking channel. Thanks, Melodie from Canada!
Young lady, You are both the cutest cooking gal on TH-cam, plus the most informative. I am 70+ and have learned more recipes and techniques in the past few months from watching YOU than I can ever remember! You are the Julia Child of the Orient! Thank you for your wonderful show.
I love your recipes, and you are, without question, one of the most likable TH-camrs I’ve ever watched.
The good stuff won't come out within the first 10 minutes of boiling. Hmmmm, that actually makes sense now that I think back years of my cooking.
You are one of the very best cooks on internet! Thank you😁
I cooked this using slow cooker and I must say the beef soup taste really good. I used beef brisket for this recipe which is a mistake as there was alot of oil after the soup is done which I had to skimmed off.
Your version of beef soup has a better beefy taste compared to another youtuber's version, both using slow cooker. I cooked it for overnight in slow cooker for approximately 8-9 hours. Followed your ingredients list and the steps to cook exactly.
I've just tried this recipe..the taste was so delicious...added this to my favourite recipe..thank you for sharing it..😘
i am so glad i found you, and your little tips that often not shared👍
The food and her style of teaching the recipes are seriously the greatest..and it only took a couple minutes to get a big crush on her🤷♂️
I could eat that everyday for dinner. It looks delicious!
@@Dark_Universe
evening meal and dinner? where i'm from those are the same thing
I made this last night. It was great. You're right, the sauce was bursting with flavor. And the baby bok choy was A Perfect Touch
Did you use the wine? Wanted to know if I can substitute the wine for something else?
@@amranow8783 I know, ingredients can sometime be difficult to source. You can substitute it with dry sherry.
@@jtbtabimono thanks for responding, I'm almost done making it, I didn't want to use alchohol/wine... was hoping I can omit it completely, I continued cooking (skipping that step) so now I am up to the part where you have to cook down the water in the pot..will keep you updated.
@@amranow8783 Usually when you cook, the alcohol evaporates so you won't be consuming it unless you have other reasons that prevents you from using it. The closest alternative I can think of is tiny amount of vinegar mixed with sugar, but no substitute for the real thing. Hope all went well.
I really enjoy your show! Lately I've been tossing caution to the wind and breaking out my traditional "go to always" meals. Really good soup is something that is becoming more difficult to find in supermarkets and restaurants alike. So I'm especially attentive to how you do it and the whole process that makes it more than just plain old soup. Thanks much!
Mandy, I love your channel. You explain everything & there is no music!!!
Made this in the instant pot over the weekend. The recipe I saw before just threw everything into the pot, but I think it's important to stir fry the ingredients in the wok first. Great video!
Hello! I had ordered the ingredients for this dish months ago. I lived in Taiwan for four years. By your description, my mouth is watering! I will make this delicious dish this weekend. I love all of your videos. Thank you, and please keep making more! Odie from Kentucky.
Thank you so much for the recipe. Im pregnant and im craving for this, good thing i found your video.
Thanks Mandy! You can really see how that meat develops over 4 hours. Amazing! You won't get that texture with a pressure cooker. 4 hours is worth it 😁
Best Beef Noodle Soup in Taiwan, the alley just before the corner of Heping and Fuxing rds. This recipe looks amazing, but great Beef Noodle is born out of ingredients constantly being added to the same pot and never really stops being cooked, just fresh noodles being sliced into the pot to cook before serving. Yummmmm
I am looking forward to making this tonight. I am glad I found your channel. I have been wanting to change my diet to include mainly soups, you are a welcome in my kitchen. Thank you
I am so grateful for your videos. In particular, this noodle and beef video. I spent four years in Taiwan, and I have wanted this exact dish for many years. Thank you!! Will be cooking this very soon.
Earlier I was craving for Japanese ramen, but I cannot find any beef broth base ramen since I do not eat pork. Then I found your and opted to cook this instead. I ran to the Hong Kong store here in Grand Prairie TX. Luckily they have all the ingredients, I even had the grocer attendant to watch some parts of this video to tell their equivalent brand that is available.
Thank you for sharing this video, I am so happy to say I loved the taste of the noodle soup.
😍Looks amazing😍 Gonna try it out next Friday!
Cooked today The depth of flavour in the broth was superb I used shin beef there was little or no scum in the first pre boil The beef just melted in the mouth Thank you for another fantastic recipe
I made the soup and I'm so excited. I can make Chinese food now!!! which makes me miss China, my home for a few years, a tiny bit less. Thank you :)
I am so happy to have found this recipe! I made this two days ago, and it was AMAZING. I used beef chuck and tried the slow cooker option. Even though it was on Low for 8 hours, i did find the meat dry and stringy. I don't know why that happened. The flavors were terrific and I will make this again!
I tried this recipe for dinner today, I must say this is the best beef noodle I have in my life, my wife hug me and say thanks for cooking delicious beef noodle 😭, now I am a successful husband 😢, thanks, keep more video in 😌
lol
My slow cooked braised beef I prepared last night is now ready... Will cook the noodles in a bit. Tnx for sharing the recipe... 😋
very clear instruction and i like the no background music. just great cooking 👍
I just love how well explained your videos are :)
This is my next adventure in cooking. I'll be cooking this Taiwanese beef noodle recipe Wednesday with my sister and brother-in-law. Thank you for your great recipes.
Hi Lee. Was it as expected?
You’re so eloquent and so clear explanation.👏👏👏
Made this for dinner last night and had to substitute a few things buuuut it ‘twas DELICIOUS! *chef’s kiss*
Thank you so much for this recipe, i have followed your instruction step by step. So delicious, well done, i will follow your recipes for sure. All the family were so happy with the food thanks to you
I made this and it is the absolute most incredible thing I've ever eaten.
I cooked this for my family last week. It's great!!👍👍 It's really delicious and very flavourful. The kids wanted me to cook it again this weekend. Thank you so much for sharing this recipe ❤️
Thanks!
You are so pleasant to watch! Thanks for being such a beautiful human being!
Girl you sure know how to make a man hungry for food. My taste buds bow to your recipe. Thanks a lot for the recipe.
Oooohh man ! Why do I watch this at 1 AM ? Im starving, but I dont have anything to eat. That is delicious. You are a master chef.
Very nice video, I may have to try this- I used to eat this often in Taipei 1990-1993 while studying at the MTC. Great Memories, Taiwan keeps changing -our last trip August 2018 took us to the cold springs in Ilan, as well as Kenting, Hualien and Keelung -and finished in Taipei. I travel just to eat -I think that is a good reason!
This is my favorite noodle soup back home in the Philippines, now I am able to try and cook it, thank you for your recipe.
this soup is currently cooking while my basic beef broth is in the slow cooker. you are right, it smells soooo good! I cant wait to eat.
after waiting over 4 hrs, I finally got the chance to eat. I followed the recipe almost to a T. I said "almost" bcoz I skipped the dried pepper :p and I dont have the spice in a jar whatever that is. I have an idea how it would have tasted with the dried pepper, but I'm wondering how the soup would have tasted if I had the other spice in a jar.
over all, I say this is a VERY YUMMY, VERY FILLING soup! I had one serving over lunch and I'm bringing another serving to work tonight. the first time I ate, I simply followed what you did. the one am bringing to work will have blanched baby carrots, napa cabbage and soft boiled eggs (on top of the beef). I will confess I'm kinda scared of spice but a side of sriracha, hoisin sauce and sesame oil won't hurt.
after I get off work tonight, I will check your recipe on garlic chili oil.
oh yes, I'm planning to do your shrimp balls recipe this weekend. wish me luck :)
I made this recipe 3 times already and it is amazing! thank you for sharing!
Thank you!! I've been wanting to try this after seeing a food traveller on TH-cam. This is easier than I thought. I'll be making this for my family soon.
I have tried beef noodle soup here and there, and so far I like the one from Din Tai Fung. I will definitely try out this recipe. You make it so easy. Thank you!
I like to cook mine in oven (I use a Dutch oven), easier to control temperature, and even heating around the pot. Also I top it with some preserved mustard greens (酸菜), chopped green onions and cilantro. And usually I use beef short ribs. I know it's not a traditional cut for beef noodle soup, (brisket, tendon, or shank are more traditional) but I find short ribs has good fat and marbling, and super tender..
I use tendon and shank for mine. I love the richness the tendon gives and the lovely gelatinous slices in my soup.
Thank you! You explain your recipes very well and go at a very good and easy pace for beginners but at the same time keep it interesting for the cooks that are experienced too! So I always enjoy watching your videos and you make me feel as if I too can achieve these recipes at some point 😂🤷🏻♀️🤗
I like the way you cook explaining every thing so clearly . Thank you.
Thank you so much for this recipe! :) I cooked this soup for my Chinese parents-in-law and they loved it!
You need more subscribers! This was such a great recipe, and so easy to follow.
I work 4yrs in Taiwan.. I miss their foods it's delicious.. Im miss Taiwan.. Shabu shabu, steak, and that euro mein/ beef noodles
Your instructions are so clear. Thanks for this recipe, I'll definitely try it.
I love how thorough she is, very clear instructions. Can't wait to try to make this.
Thank you!😋💙
Perfectly executed. Thank you for making the process so easy to follow. I'm making it this weekend for my beautiful family! Keep up the good work!!
You talk about food with so much passion, it's beautiful!! Love yourc hannel, found it today and I'm watching one video after the other!!, Keep up with the amazing work!!
This is my favorite soup to make now, the flavors are increadable !!
I’ve been wanting to make this for quite some time, and today I’ve finally got around to it! Now just have to wait 4 hours for it to simmer.... It smells so mouthwatering, my house smells fantastic. Can’t wait to try it 🤤
Awesome video and recipe; very thorough and helpful! This looks so delicious!
Thank you from the Philippines! I will try this tomorrow
great presentation, your english is perfect , your voice is very nice to listen to, you should have a tv show
I am going to be buying more spices this week! What a great inspiration.
Now i know why i love this in the restaurant! All ingredients i love come together in this recipe! Amazing tutorial and I can’t wait to try it! Thank you so much! ❤❤❤
It is always such a joy to watch your videos. May all good things be yours, in health.
Ditto😘👍☺️🙌💗
My husband loves noodle soup. I am excited to try this recipe. Thanks for th video!!!
Great video! Love the details in your videos and the written version. Thanks!
Your instructions makes it so easy to understand. Thank you for your sharing!
Taiwanese beef noodle soup is based on Sichuan beef noodle soup, which was introduced to Taiwan by Sichuanese KMT soldiers. This is why doubanjiang and other Sichuanese ingredients can be found in the soup which are considered unusual in Taiwanese cookery. The Sichuanese and Taiwanese beef noodle soups are almost identical except the Sichuan dish is spicer and more aromatic. However, the Lanzhou beef noodle soup which the Sichuan one derived from is quite different. Sichuan province had influence from Hui Chinese due to large internal migration from other parts of China after the province was depopulated. The Hui made many of their noodle soups out of beef instead of pork due to their Islamic religion whereas in Taiwan it was considered taboo to eat beef as cattle were working animals. This gradually changed when mainland refugees fled to Taiwan in 1949 but many refused to eat beef even into the 1980s.
international.thenewslens.com/article/63903 as a reference on Taiwanese Fusion Cuisine, gives a bit more detail to what you are saying and references beef noodle soup.
That is awesome information. My husband is native Taiwanese from the southern part of the island. Taiwan has the best Chinese food in the world because they got the benefit of the best from every region when the KMT evacuees moved there.
Eating beef is not really taboo so much as there are no real grazing lands in Taiwan.
texasdawn123 Please don't use the term “native Taiwanese” unless your husband is actually a Taiwanese Aboriginal. They eat a very different Austronesian diet from the Han majority. Literally nobody refers to the dominant white American population of the United States as “Native American” because it's inaccurate and erases the existence of indigenous people before colonisation.
No, beef was a taboo because cattle were considered beasts of as well as a stronger adherence to Buddhism in southern Chinese provinces. Islam is one of the driving factors behind beef consumption in China.
Not every region of China is represented in Taiwan properly, let alone the “best”. The Taiwanese are averse to spicy food so the Sichuanese is terrible, and Anhui cuisine can not be properly recreated outside of it's home province as it is one of the most regionalised of Chinese cuisines. I've been to Taiwan many times and the food is just "meh". Hong Kong arguably has the best Chinese food in the world, far better than Taiwan despite being a fraction of its size. Hong Kong encouraged a highly professional food industry and is an international city unlike anywhere in Taiwan.
@@TheHeraldOfChange I don't appreciate the tone of that article, it was clearly written by a tourism board trying to make Taiwanese food stand out. A lot of parts are inaccurate or tend to underplay the diversity of other cuisines.
Taiwanese food does not stand out among Chinese cuisines for being a "melting pot" because so many other Chinese cuisines have also undergone massive changes from foreign exchange. Much of Northwestern China has Islamic influence. Shanghai was once the richest city in the entirety of Asia and has foreign influences from all over. Hong Kong was under British control and produced most of the Chinese baked goods we know today. Northern China is influenced by northern steppe peoples hence the large consumption of yoghurt over there when compared to the rest of China. Henan even has a Persian Jewish influence left on it's food. The Hainanese who left for Southeast Asia brought Hainanese chicken rice back to the island of their ancestors.
The particularity of texture in food is not unique to the Taiwanese. It can be found across all Chinese cuisines and in many other parts of world such as in Italian. The Japanese also have their own word for it.
While the Taiwanese Aboriginals arrived before the Han Chinese did, they did not arrive on the island 30,000-40,000 years ago. The people from that time period are generally accepted to be a Australo-Melanesian group or Negrito people that went extinct due to the Austronesian arrival about 5,500 years ago. All modern Southeast Asian people have ancestry from Australoids with higher amounts in Polynesians.
Taiwanese chefs themselves have lamented how difficult it is to make Taiwanese food "stand out" as Chinese food itself is already mind-bogglingly diverse. Taiwanese food is much newer in comparison and has largely remained home-cooked food with no higher end cuisine served banquet style like in Northern or Eastern China. Dishes foreigners tend to recognise as "Taiwanese" - beef noodle soup, gua bao, oyster omelettes, xiao long bao, and stinky tofu aren't even Taiwanese at all. This is why the Taiwanese cling so hard to bubble tea as a source of national pride since no other original dishes of their cuisine have gained notable popularity outside of Taiwan. With cases like Taiwanese-American chef Eddie Huang they have even tried to claim something like the gua bao as Taiwan's own invention.
I probably watched this video about half a dozen times before I finally got the courage to make it myself. Took about 5 hours of braising before I got to the tenderness I wanted but boy, was it worth it! 10/10 would totally make again! Thank you so much for this awesome recipe!
Every thing you cook looks Delicious I can't wait to cook them myself... thank you!
I’m really enjoying ALL of your videos!😋
I've been searching for this recipe for a long time and I'm just so happy to find here in your channel. Thank you for sharing it. ♡♡♡
You explain your recipes so well . Thank you 😊
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
You have amazing attention to detail. Many average cooks will stay average because they skip steps or use inferior grades of ingredients. My friends ask me why my cooking is so much better than theirs for the same recipe and I ask them if they skip steps most say they do, and I say "Well then, there's your answer."
OK I’ve been watching your channel for about six months now and all the things that you cook are awesome but this meal here looks so good we are definitely going to try and so thank you so much for sharing it. God bless you and have a wonderful day
Thank you so much for the Korean subtitles. I enjoyed watching it.