User:Jaditol/Beef noodle soup

Beef Noodle Soup has been published to live!!!

Beef Noodle Soup is a noodle soup made of stewed or braised beef, beef broth, vegetables, and noodles. It exists in various forms throughout East and Southeast Asia, with the most famous variations being Lanzhou beef noodle soup (兰州拉面) and Red-braised beef noodle soup (紅燒牛肉麵). This dish has an extensive history, and the recipe differs by region due to cultural factors, availability of ingredients, and local innovations.

Lanzhou beef noodle soup
One of the oldest beef noodle soups is the Lanzhou hand-pulled noodle or Lanzhou lamian (兰州拉面) in Mandarin, which was originated by the Hui people of northwest China during the Tang dynasty. Though the originated time of Lanzhou hand-pulled noodle is debatable, the recipe is named after the major city in Gansu Province, Lanzhou City, which stretches to the Yellow River and was a stop on the ancient Silk Road. The Hui Muslim population or Hui People invented the beed soup noodle because of the Muslim diet and the ease of preparing the ingredients. There are numerous beef noodle soups available in China with a higher variety in the west than the east.

The Lanzhou beef noodle soup is a Chinese Muslim style of beef noodle, also known as clear-broth or consommé-stewed beef noodle (清燉牛肉麵). It often uses halal (or qingzhen) meat and contains no soy sauce, resulting in a lighter taste that may be flavored by salt and herbs. Local lore attributes its creation with a Hui Chinese man from Lanzhou named Ma Baozi (马宝子). In Lanzhou, capital of Gansu, Lanzhou Beef Lamian (兰州牛肉拉面) is usually served with clear soup and one hand-pulled lamian noodle per bowl. In halal restaurants, only quality local beef from the Southern Yellow cattle prepared by the local halal butcher is used for the beef noodle. Chinese radish and the specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles. To identify the ingredients and the dish, the local government news company suggests accessing by the following five steps: "One Clear, Two White, Three Red, Four Green, Five Yellow". First, the beef soup should look clear; Second, the radish slides should be crystal white; Thirdly, the color of the chili oil should be bright red; Fourth, the green cilantro leaves and garlic shoots should be jade, and, lastly, the noodle should be smooth and bright yellow. In overseas Chinese communities in North America, this food can be found in Chinese restaurants. In Mainland China, a large bowl of it is often taken as a whole meal with or without any side dish.

Different Lanzhou hand-pulled noodle styles
The traditional Lanzhou beef soup noodle has eight types of noodles styles: Thinnest (毛细), Thinner (细面), Thin (三细), Thick (二细), Thicker (粗面)， Prism (韭叶), Wide (宽面), and Wider (大宽). Thinnest or hair thin is "a round noodle about two-thirds of the thickness of a spaghetti", and the thinner style and thin style are just about the size of spaghetti with minimal difference. The thick and thicker style is round noodles that are sized thicker than thin. Prism, wide, and wider are flat thin noodles that provide a different texture. Additionally, a more novel type of noodle is the style named Qiaomaileng (荞麦棱), in which the noodle is highlighted by its angular shape. To provide an example, take a look at the 1919 Lanzhou Beef Noodle restaurant for more information about the noodle styles.

Many restaurants across the globe include but are not limited to these seven types of noodle styles. This is because of the evolution of noodle making and the combination of the local culture. According to omnivore's cookbook, the Lanzhou hand-pull noodles should be even in its width and thickness, and the ingredients should also be prepared in certain dimensions. In mainland China, most of the restaurants that specialized in their Lanzhou beef noodle soup provide customers to watch how the noodles are made, similar to the food production line layout of DingTaiFeng. The hand-made noodle dough is normally made the day before being used. However, the hand-made noodles are freshly pulled into shapes on the day the noodle is being cooked. The noodle pulling process is quick and can take up to several minutes, including repetitively rolling, pulling, and spinning. Right after the noodle is in shape, the noodle is boiling until fully cooked.

Taiwanese beef noodle soup
Red-braised beef noodle soup (紅燒牛肉麵) from Taiwan, or Taiwanese beef noodle soup. Around 1949, local farmers had close relationship with animals, and eating beef became a huge transition in their eating diet. The early version of the beef broth was cooked with spices to lighten the taste of beef, including star anise, Chinese cinnamon, and chili bean sause. This recipe uses soy bean instead of fava bean to marinate the beef which locks the flavor and combines the local eating culture to the dish.

Taiwanese beef noodle soup is a noodle soup dish originating from Taiwan. It is sometimes referred to as "Sichuan Beef Noodle Soup" (四川牛肉麵), especially 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.

There are many flavors of Taiwanese beef noodle soup, including red-braised beef noodle soup, steamed beef noodle soup, and spice chili oil beef soup. The broth used for all types of flavors are the same and the size of beef are cut in similar sizes. And as the local people get wealthier, they started to invent new recipes that better match their taste and living standards. This is the reason why the evolution of beef noodle is different even across the broader of Taiwan. The beef soup noodle recipe brought the local people the taste of spices which later became a popular seasoning in the evolution of so-called Taiwanese food.

Other Southeast Asian Varieties
In Thailand, Kuaitiao ruea is a similar dish of braised beef served with rice noodles.

In Vietnam, Bò Kho is a beef stew sometimes served with noodles (or bread as an alternative). Pho is also a Vietnamese noodle soup that contains broth, rice noodles called bánh phở, herbs and meat, primarily made with either beef (phở bò) or chicken (phở gà). In Philippines, Beef Mami is very popular and can also be combined with Pares. Yaka mein is a type of beef noodle soup commonly found in Chinese restaurants in New Orleans. It consists of stewed beef, spaghetti noodles, hard-boiled egg and chopped green onions, with Cajun seasoning, chili powder or Old Bay-brand seasoning.