**Beef Noodles**
Spicy beef noodles are a source of pride for Taiwanese people and are considered a local culinary icon. This dish perfectly combines tender beef, flavorful broth, refreshing greens, and soft noodles, resulting in an unforgettable taste, especially ideal for chilly winter days.
Spicy Beef Noodles, a Taiwanese Favorite
The origins of this noodle dish lie in the migration of people from mainland China to Taiwan in the 1940s. They brought with them the recipe for beef noodles, characterized by ingredients such as Sichuan pepper and chili sauce.
Today, beef noodles have evolved into various delightful variations and are often accompanied by side dishes like seaweed and braised tofu. Taipei even hosts an annual beef noodle festival, where chefs and restaurants compete to be crowned the best, attracting countless food enthusiasts.
**Oyster Noodles**
Oyster noodles, also known as oyster vermicelli, is a delicate blend of thin misua noodles and the sweet, creamy taste of fresh oysters. The highlight of this dish is its rich broth, seasoned with an abundance of spices.
Oyster Noodles, a Delicate Blend of Flavors
Chefs typically choose red misua noodles, cooking them in a broth containing minced garlic, tuna fins, fresh ginger, rice wine, and oyster sauce. To add a creamy texture to the broth, a touch of cornstarch is added, enhancing the allure of this dish.
Oyster noodles are best enjoyed hot, usually accompanied by blanched oysters and braised pork intestines. To elevate the flavor, the dish is seasoned with black rice vinegar, soy sauce, and chili sauce, and finally, garnished with finely chopped scallions and fresh cilantro, creating a unique and memorable culinary experience.
**Danzi Noodles**
Danzi noodles, also known as pole noodles, are a street food favorite with a strong culinary signature. The main ingredients include fresh noodles and a fragrant broth made from shrimp and minced pork, resulting in an irresistible taste. Each restaurant has its own unique twist, from spices to ingredient proportions, attracting diners and offering a distinct dining experience.
Danzi Noodles, a Street Food Favorite
This noodle dish originated with a fisherman from the southern part of the island in 1895. He sold these noodles while carrying them on a pole, hence the name “pole noodles.” What sets danzi noodles apart is their moderate portion size, perfect for those seeking a light yet flavorful meal.
**Eel Noodles**
Eel noodles are a renowned specialty of Tainan, combining fried eel, flat noodles, and soft-boiled eggs, all mixed with a distinctive brown sauce. As a long-standing street food in Taiwan, eel noodles have captured the hearts of countless diners.
Eel Noodles, a Tainan Specialty
The eels in this dish are marinated with black rice vinegar and soy sauce, resulting in a robust and fragrant flavor. When savored, the noodles offer a delightful blend of sweet and sour notes from the ingredients. The broth is simmered with wood ear mushrooms, further enhancing the dish’s unique character.
In Taiwan, eel noodles are sold in night markets, local eateries, and upscale restaurants, catering to a diverse range of palates. This dish is not just a meal but also embodies the cultural experience of Taiwanese cuisine.
