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[[File:Spicy_beef_&_noodle_soup,_Szechuan,_Trois_Fois_Plus_de_Piment,_Paris_001.jpg|link=https://en.wikipedia.org/wiki/File:Spicy_beef_&_noodle_soup,_Szechuan,_Trois_Fois_Plus_de_Piment,_Paris_001.jpg|alt=四川辣味牛肉麵|thumb|311x311px|Spicy Beef Noodle Soup, Szechuan

Cookbook: Beef noodle soup *  Media: Beef noodle soup]] 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. 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. The dish became commonly known as Taiwanese beef noodle soup nowadays.

Variations in Different Countries
In Mainland China, a large bowl of it is often taken as a whole meal with or without any side dish. Beef noodles are often served as fast food in mainland China, with Mr. Lee being the largest chain.

In Taiwan, beef noodle vendors often serve side dishes (小菜), such as braised dried tofu, seaweed, braised pork intestine, pickled cabbage. Beef noodles are also often served with suan cai (Chinese sauerkraut), green onion, cilantro as toppings and vegetables in the soup such as bok choy as well. In Taiwan, it is considered a national dish. Since 2005, Taipei holds an annual Beef Noodle Festival, where it invited food critic around the world and various chefs and restaurants to compete for the title of the "best beef noodles in Taiwan."

Due to influences from the influx of immigrants from mainland China in the early 1900s, the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan. One of the most famous Taiwanese beef noodles soup: Lao Shandong Homemade Noodles was on the Michelin Guide Taipei 2018 Bib Gourmand Selection.

In overseas Chinese communities, for instance, North America, Beef Noodles Soup can be found in Chinese and Taiwanese restaurants.

Types of Beef Noodles Soup
In Chinese, "牛肉麵" means "beef noodles". Mainland Chinese restaurants contain either beef shank or beef slices in the beef noodles.

In Hong Kong "" means "beef brisket noodles", containing only brisket and sometimes served with wontons.

In Taiwan, "牛肉麵" typically consists of either brisket or shank, but many restaurants also have tendon or a more expensive option with both meat and tendon and with tripe;, usually denotes a bowl containing all three.

"牛肉湯麵" or "beef soup noodles" is served in Taiwan, Mainland China, and Hong Kong restaurants. It is usually cheaper with a bowl of noodles in beef broth soup.

"牛肉湯" or "beef-soup", which consists of beef broth with chunks of beef in it but without noodles. In Tainan, beef soup (牛肉湯) denotes a distinct and local specialty, where sliced beef is blanched in hot soup and accompanied by shredded ginger.

Two common beef noodles broth
There are two common variations of beef noodle which differ in the way the broth is prepared: Braised beef noodle soup and clear broth beef noodle soup.

Clear broth beef noodles
The Chinese Muslim style of beef noodle is also known as clear-broth (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 flavoured by salt and herbs. Local lore attributes its creation with a Hui Chinese man from Lanzhou named Ma Baozi. In Lanzhou, Gansu, Lanzhou Beef Lamian (蘭州拉麵) 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.

Together with hand-pulled noodle, clear soup and herbs, they are called "Yi Qing Er Bai San Huang Si Lv". "Yi Qing" means something clear, which is the soup. "Er Bai" means something white, which is Chinese radish. "San Huang" means something yellow, which is the hand-pulled noodle. "Si Lv" means something green, which is the herb.

Braised beef noodles
When soy sauce is added, the soup is called red roasted or red-braised beef noodles (牛肉麵). Braised beef noodle soup was invented in Taiwan. It is also referred to as "Sichuan Beef Noodle Soup" (四川牛肉麵). The beef is often stewed with the broth and simmered 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. The dish can also be found overseas as is the case in American Sichuanese restaurants.

The dish was introduced to Taiwan by Kuomintang (Chinese Nationalist Government ) from Sichuan province's veterans who relocated to Kaohsiung, Taiwan and served in military dependents' villages (which had a distinct cuisine from the rest of Taiwan). The Taiwanese traditionally had an aversion to the consumption of beef even into the mid-1970s because cattle were valuable beasts of burden so originally the dish was only eaten by the mainland Chinese. However, the dish became more accepted over time and is now one of Taiwan’s most popular foods. It is believed that the popularity of this noodle soup broke the beef-eating taboo and also paved the way to Taiwan later embracing American foods such as hamburgers.

The Taiwanese variation is significantly less spicy than its Sichuanese predecessor and there are several variations with the soy-based broth, such as tomato, garlic and herbal medicine. The tomato variation (番茄牛肉麵) is popular in Taiwan and features chunks of tomatoes in a rich tomato broth with or without soy sauce. The herbal medicine variation is usually served without suancai as a topping (as its acidic properties are believed to exhibit medicinal properties) and may be accompanied by a chili paste made from beef lard.

Other varieties of beef noodles
In Thailand, Thai Beef noodle soup serves in both dry and soup version. It is very common to see this dish in street market, so vendor adapted to cook it in a few minutes. It uses bánh phở which is a type of rice noodles and flank steak as the main ingredients. Chopped roasted peanuts is also the special seasoning commonly seen in Thai cuisine. It is used as the topping in the dry beef noodles.

Kuaitiao nuea pueay is a similar dish like beef noodle soup, on top of the beef broth and rice noodles, sliced green beans, small pieces of salted turnip, ground peanut are the main ingredients in this dish as well. It is known as the Thai version of the Chinese "braised beef noodles."

In Vietnam, Bò Kho is a beef stew sometimes served with noodles (or bread as an alternative), that is similar to Taiwanese braised beef noodles. 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.

In New Orleans. Yaka mein is a type of beef noodle soup commonly found in Chinese restaurants. It consists of stewed beef, spaghetti noodles, hard-boiled egg and chopped green onions, with Cajun seasoning, chili powder or Old Bay-brand seasoning.

Popular Instant Beef Noodles
Man Han Feast Spicy Hot Pot Beef from Taiwan was known for its rich beef broth, curly noodle also big pieces of meat in it.

Kang Shī Fù Braised Beef Instant Noodle is the very first instant beef noodle. It became very popular in China because there wasn't any similar taste of instant noodles back then. It contains small portion of dry beef mince and a tasty sauce pack.