Taiwan

Beef noodle soup, it sounds so simple. Chunks of beef, some noodles, and soup all in a bowl together, but there is so much more to it - especially if it's Taiwan beef noodle soup.

The noodle dish originated from the Chinese mainland, but over the course of years and adaptation to local preferences, the island has claimed it for its own.

The reverence for beef noodle soup is so great that there is a festival dedicated to it each year, during which various chefs battle it out to see whose noodles rate the best.

And it is such an icon that beware the man who dares to belittle or even criticize. A blogger's negative post on a restaurant that served beef noodle soup was pulled and he was fined a hefty sum for his offense.

Traditional beef noodle soup is made with stewed beef that is slowly simmered in soy sauce, with additional spices and ingredients added. It is really more a broth rather than a stew, and once the meat is tender, it is removed. The remaining broth is strained and reheated and ladled over cooked noodles. Finally, the tender beef is sliced and added on top.

Some variations include adding pickled vegetables or suancai and green Chinese cabbage or bok choy. But probably the most popular version in Taiwan is the broth made with tomatoes, which gives the resulting bowl its characteristic red hue.

Originally, the ingredients were cheaper and readily accessible, but as the quality of life improved, high-end versions have come out of the woodwork. Add Wagyu beef and truffles? The bowl will cost anywhere from $75 to $100. However, the beef noodle soup is still widely considered in Taiwan as a satisfying simple meal that will cost just only about NT$50 to about NT$100 ($1.65 to $3.30).

The most famous area to enjoy beef noodle soup is Taipei's Yongkang Street, where a collection of specialty restaurants congregate. One of the most famous is the Yong Kang Beef Noodle Soup established in 1963. In Beijing, a decent place to enjoy reasonably authentic beef noodle soup is the chain restaurant, Dachengjia.