Beef noodle soup probably doesn’t need any introduction. I believe it was the Taiwanese who made it famous, but it is made in different ways: hong shao, ‘red braised’ with a soy saucey color, and also qing dun, which is a clear broth (no soy sauce) with a lighter taste. I’ve also had beef noodle soup where the stock has been cooked with tomatoes, too!
My mom sent me this recipe as the best beef noodle soup recipe she has tried, and I made some small adjustments to it. I’m not really sure if one would consider this Sichuan or Taiwanese, because I think beef noodle soup was made famous by the Taiwanese, but there are Sichuanese components in it, like the fermented soybean paste….We are going to Taiwan at the end of the month, and I am so excited to try all the different ways that beef noodle soup is made!
Edit: So according to this site, they think that the origins of niu rou mian started with Chinese soldiers who fled to Taiwan in 1949. They made a beef soup with the spicy bean paste (that definitely originates from the Sichuan province) and soy sauce, and served it with noodles. So, I think I can confidently call this Taiwanese Beef Noodle Soup. Yay!