Product type | Uni-President Enterprises Corporation |
---|---|
Produced by | Taiwan Tobacco and Liquor Corporation |
Country | Taiwan |
Introduced | 1983 |
Imperial Big Meal (Chinese :滿漢大餐; pinyin :Mǎn Hàn Dàcān) are a brand of instant noodle that is marketed in Taiwan by the Uni-President Enterprises Corporation. [1] It is a series of instant noodles with real pieces of beef. [2] This product comes in a variety of flavors. [3]
In 1983, the first bowl of "Imperial Big Meal Beef Noodles" came with a cooking bag. In the 1980s, Uni-President Enterprises Corporation came up with the idea of developing instant noodles with "conditioning bags" attached. Although they are now widely available, in the 1980s this was a very rare idea. This inspiration came from the room-temperature cooking bags developed by the United States Army, which used room-temperature sterilization soft bag technology combined with ready-to-eat bag when heated. [4] The idea was jointly created with the renowned Taiwanese chef Fu Pei-mei, who once said, "Food should not be the exclusive right of the rich." [5] [6]
Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997; thus, there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing.
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.
Cha chaan teng, often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. Cha chaan teng are commonly found in Hong Kong, Macau, and parts of Guangdong. Due to the waves of mass migrations from Hong Kong in the 1980s, they are now established in major Chinese communities in Western countries such as Australia, Canada, the United Kingdom, and the United States. Likened to a greasy spoon cafe or an American diner, cha chaan tengs are known for eclectic and affordable menus, which include dishes from Hong Kong cuisine and Hong Kong-style Western cuisine. They draw comparisons to Western cafés due to their casual settings, as well as menus revolving around coffee and tea.
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.
Cup Noodles is a brand of cup instant ramen developed in 1971 and manufactured by Japanese food company Nissin Foods. Single servings of the product are packaged in foam, plastic, or paper cups and are prepared by adding boiling water.
Zhajiangmian, commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg. In the Western press, it is occasionally dubbed "Beijing bolognaise" due to its superficial similarity and ubiquitous nature.
Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China.
Shin Ramyun is a brand of instant noodle that has been produced by the South Korean food company Nongshim since October 1, 1986. It is now exported to over 100 countries, and is the best-selling instant noodle brand in South Korea.
Science Noodles are a brand of instant noodle that is marketed in Taiwan by the Uni-President Enterprises Corporation. Unlike normal instant noodles, they are usually eaten without cooking the noodles. Instead, the bag is crushed with the ramen noodles inside, and seasoning added using the included spices. In fact, the real popularity of Science Noodles lies in this method of consumption, as it is eaten like a snack food. Because of this, most packaging no longer contains instructions for cooking the noodles.
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash-frying cooked noodles, and this is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States with all instant noodle products.
Lanzhou beef noodle soup or Lanzhou lamian is a variety of beef noodle soup. 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, more commonly 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.
Fu Pei-mei was a Taiwanese waishengren chef. She wrote over 30 cookbooks on Chinese cuisine, and produced and hosted cooking programs on Taiwan Television and Japan's NHK. In 2012, she was posthumously awarded the special award at the 47th Golden Bell Awards ceremony.
TTL Hua Tiao Chicken Noodles are a brand of instant noodle that is marketed in Taiwan by the Taiwan Tobacco and Liquor Corporation in 2013. It is a series of wine-spiked broth instant noodles with real pieces of meat and is available in two packaging forms: bag and bowl. This type of instant noodles became popular in the Taiwanese market in 2015 and was well received. In 2017, sales in Taiwan exceeded 12 million bowls.
Wei Lih Men is a Taiwanese brand of instant noodle that is marketed by the Wei Lih Food Industrial Co., Ltd. in 1973. This dry noodle concoction actually comes with two bowls – one for you to create the soup base and the other for you to stir and toss the noodles after you've drained the noodles. This type of instant noodles became popular in the Taiwanese market in the 1970s soon after its release on the market.