Before the Communist takeover of China forced thousands of people to leave their homeland for an island off shore, the Taiwanese had an aversion to eating beef. The ox was a working animal on Taiwan, worthy of reverence for its essential place in daily life and considered sacred by Buddhists who inhabited the island. But in the 1940s, that began to change, because the influx of Chinese immigrants didn't share the tradition — or aversion. Bowls of fat noodles and tender, braised beef swimming in a savory broth worked their way into the culinary culture, first slung by displaced mainlanders who set up roadside stalls, then by established restaurants. Today, beef noodle soup has achieved the status of a Taiwanese comfort food, rib-stickingly hearty, made by Taiwanese mothers to bring families together around... More >>>
Tse-Ming Wang serves up a taste of Taiwan at Lao Wang Noodle House.