How did the U.S. secretly shape Taiwan's signature beef noodle soup? | Origin & Recipe

How come an island without mass wheat cultivation and a tradition of consuming beef favors a bowl of beef noodle soup, listing it as a 'must-try' dish? What did the U.S. do to secretly shape the birth and rise of Taiwan’s signature beef noodle soup? Join me to savor this wonderful dish as we discover the story, origin and recipe behind it.

Link to buy the ingredients/sauces/seasonings
Sichuan Fermented Bean Paste: https://www.amazon.com/Ming-Teh-prese...
Spice bag: https://www.amazon.com/%E6%BB%B7%E8%8...
Taiwan Fresh Noodle: https://www.ntfoods.com/gourmet-maste...

Taiwan Beef Noodle Soup Recipe For 2
Ingredients
- Beef shank 600g
- Taiwan white fresh noodle
- Ginger 4-5 slices
- Garlic 6-8 cloves
- Onion 1/4
- Green onion 1 bunch
- Tomato
- A few pickle cabbage

Spices and Sauces
- 1 spice bag, or 1-2 star anise, 1/2 tsp cinnamon, 1/2 tsp fennel, 1 tsp peppercorn
- 3-4 bay leaves
- 10-15g crystal sugar
- 1/2 tsp spicy sichuan fermented (Chili) bean paste
- 2 tsp rice wine
- 100ml soy sauce

Cooking
- Infuse the ginger with aroma.
- Brown the beef.
- Soften the onion.
- Add garlic, green onion, peppercorn, fermented bean paste, and tomato.
- Pour in soy sauce and water until it covers the ingredients.
- Boil, then simmer for ~1.5 hours.
- Fry the pickled cabbage with chili pepper.
- Boil the noodles when the broth is almost ready.
- Use a fork or chopsticks to check the tenderness of the beef. If it easily breaks apart, the dish is ready to serve.

0:00 Intro
0:56 U.S. influence on wheat
2:56 Dish origin
4:12 U.S. influence on beef
6:03 Dish recipe
7:45 Closing

*Photos and Videos Credit *
Historical images and footage are either in the public domain or have been authorized for sharing by
https://memory.culture.tw/
Vector (beef, wheat, flag): https://www.vecteezy.com/