In fact widely considered Taiwan’s national dish, this comforting bowl (top) features slow-braised beef — usually shank or tendon — simmered in a fragrant soy-based broth with star anise, ginger, and chili. Served with chewy wheat noodles and pickled mustard greens, it’s hearty, soulful, and available everywhere, from humble stalls to high-end eateries.
Read more in my post 5 of Taiwanese Cuisine´s Iconic Greatest Hits.
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