Type | Noodle soup |
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Region or state | East Asia and Southeast Asia |
Main ingredients | Beef, beef broth, vegetables, Chinese noodles |
Beef noodle soup | |||||||||||||||||||||||||
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Traditional Chinese | 牛肉麵 | ||||||||||||||||||||||||
Simplified Chinese | 牛肉面 | ||||||||||||||||||||||||
Literal meaning | Beef noodles | ||||||||||||||||||||||||
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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.
One of the oldest beef noodle soups is the Lanzhou lamian (蘭州拉麵) or Lanzhou beef noodle soup which was created by the Hui people of northwest China during the Tang dynasty. [1] [2] There are numerous beef noodle soups available in China with a higher variety in the west than the east.[ citation needed ]
Another common variety is the red-braised beef noodle soup (紅燒牛肉麵) from Taiwan,which was first created by Sichuanese Kuomintang veterans; [3] [4] it is commonly known as Taiwanese beef noodle soup in English.
The Lanzhou beef noodles is the version most commonly seen in mainland China, and 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 flavoured by salt and herbs. Local lore attributes its creation with a Hui Chinese man from Lanzhou named Ma Baozi. [5] In Lanzhou, capital of Gansu, Lanzhou Beef Lamian (蘭州牛肉拉麵) 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 (Chinese:黃牛; lit.'yellow cattle') prepared by the local halal butcher is used for the beef noodle. [6] Chinese radish and the specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles. These ingredients are known as "One Clear, Two White, Three Red, Four Green, Five Yellow" (Chinese :一清、二白、三紅、四綠、五黃; pinyin :Yī qīng, èr bái, sān hóng, sì lǜ, wǔ huáng), referring to clear soup, white radish, red chili oil, green leek and yellow noodles respectively. 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.
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. [7] [8] Although this usage can create confusion as Sichuan has its own versions of beef noodle soups [9] which may be sold at Sichuanese restaurants under the same name. [10] 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. [11]
In Thailand, kuaitiao nuea pueay is a similar dish of braised beef served with rice noodles.[ citation needed ]
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.[ citation needed ]
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.[ citation needed ]
Chinese Islamic cuisine consists of variations of regionally popular foods that are typical of Han Chinese cuisine, in particular to make them halal. Dishes borrow ingredients from Middle Eastern, Turkic, Iranian and South Asian cuisines, notably mutton and spices. Much like other northern Chinese cuisines, Chinese Islamic cuisine uses wheat noodles as the staple, rather than rice. Chinese Islamic dishes include clear-broth beef noodle soup and chuanr.
Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Phở or Pho is a Vietnamese soup dish consisting of broth, rice noodles, herbs, and meat, sometimes chicken. Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish, and is said to be influenced by Cantonese and French cultures.
Pares, also known as beef pares, is a term for a serving of Filipino braised beef stew with garlic fried rice, and a bowl of clear soup. It is a popular food particularly associated with specialty roadside diner-style establishments known as paresan. In recent years, it had also become a common dish served in small eateries called carinderias that serve economical meals for locals.
Tripe soup or tripe stew is a soup or stew made with tripe. It is widely considered to be a hangover remedy.
Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrusy flavor profile.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.
Korean Chinese cuisine, also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.
Lamian is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The word bakso may refer to a single meatball or the complete dish of meatball soup. Mie bakso refers to bakso served with yellow noodles and rice vermicelli, while bakso kuah refers to bakso soup served without noodles.
Luosifen is a Chinese noodle soup and specialty of Liuzhou, Guangxi. The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. It usually does not contain snail meat, but it is instead served with pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green vegetables, peanuts, and chili oil added to the soup. Many often recognize this noodle dish as something stinky. This dish is full of umami and attracts many not just in China but also outside of China to visit just for this dish. Diners can also add chili, green onions, white vinegar, and green peppers to suit their taste.
Lanzhou beef noodles or Lanzhou lamian is a type of beef noodle soup from Lanzhou, China. This dish has an extensive history, and the recipe differs by region due to cultural factors, availability of ingredients, and local innovations.
Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.
Hui mian is a Henan-style noodle soup. The ingredients used in the dish vary across different cities and restaurants. Typically, hui mian is made with lamb bones and a range of Chinese herbs, such as lycium chinense and star anise. However, kelp, tofu, coriander, quail eggs, chili oil, sugar, garlic, and minced peppers are also common ingredients.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Taiwanese beef noodle soup is a beef noodle soup dish that originated in Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" 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 on top, green onion and sometimes other vegetables in the soup as well.
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