Authentic Taiwanese beef noodles

#Duan Chunzhen Shop B01, Basement, TOWERR 535, 535 Jaffe Road, Causeway Bay, Hong Kong #Duan Chunzhen Beef Noodles #Taiwan Dragon The decoration is simple yet has a certain flavor, and it looks a bit like the decoration style of some famous beef noodle or xiaolongbao restaurants in Taipei. By beef noodle standards, the price of Sanbao Noodle ($94) is quite expensive, especially compared to Taiwan's "Duan Chunzhen" which only costs NT$200 (about HK$55). The braised soup base is prepared using the secret recipe of the Taiwan headquarters, and the process is complicated. They insist on not using ready-made barreled beef fat, but instead use fresh beef to stir-fry and extract the oil, then add spices, Sichuan Pixian's famous bean paste, Taiwan Gangshan bean paste, and fermented rice wine to stir-fry, then add 23 kinds of Chinese medicinal herbs and spices such as Sichuan peppercorns, Sichuan peppercorns, ginger, onions, garlic, etc., and slowly stir-fry over low heat for 8 hours to complete the sauce, which is then used to stew the braised beef. At the same time, beef bones are boiled for several hours to make beef bone broth. Mixing the braised beef sauce with the beef bone broth creates the braised beef noodle soup base that "Duan Chunzhen Beef Noodles" is proud of. For each type of noodles, you can choose handmade thick noodles or thin noodles. The former is very tough, and the noodles are rolled into uneven thickness and hand-cut into different sizes so that they can absorb more soup and have a good texture and chewy texture. The latter is smooth and soft, with pores all over the noodles, which can absorb the essence of the soup more effectively, making it most suitable as dry noodles. If used as soup noodles, they may become softer and more moldy. The three treasures of Taiwanese beef noodles always refer to beef shank, beef tripe and beef tendon. The beef tendon with the best muscle ratio is selected, and the ointment soft fascia is in a pattern. After the surface of the whole beef strips is blanched until fragrant, it is stewed together with 23-spice braised sauce for several hours and then cut into thick strips before serving. The beef remains in its original shape, soft but not mushy; it is chewy and meaty, and the sauce is fully flavored. #foodie