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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":433,"serveWith":441,"variations":443,"ingredients":453,"instructions":547,"pronunciation":576,"substitutions":577,"slug":594,"title":595,"shortTitle":596,"nativeName":597,"countrySlug":598,"region":599,"baseServings":478,"prepMinutes":600,"cookMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":607,"images":608,"keywords":618,"publishedAt":625,"updatedAt":625,"authorSlug":626,"summary":627,"localeSlug":594,"alternates":628},[394,397,400,403,406,409],{"answer":395,"question":396},"Boneless beef shank is the standard choice, because the connective tissue running through it dissolves into gelatin and gives the broth real body. Brisket or chuck also work. Avoid lean quick-cooking cuts like sirloin or rump, which turn dry and stringy long before the broth is finished.","What cut of beef should I use for beef noodle soup?",{"answer":398,"question":399},"Doubanjiang is a salty fermented paste of broad beans and chiles, most famously from Pixian in Sichuan, and it supplies both the red-brown colour and the savoury backbone of this braise. Leaving it out entirely gives you a different soup — a plain soy braise — so if you have none, substitute gochujang plus a little miso rather than skipping it.","What is doubanjiang and can I leave it out?",{"answer":401,"question":402},"Two usual causes. Either the beef was not blanched and rinsed before braising, so proteins and blood clouded the liquid, or the pot was boiling hard instead of barely simmering, which emulsifies the fat into the broth. Chilling the finished braise overnight and lifting off the solid fat layer fixes most of the greasiness.","Why is my broth cloudy and greasy?",{"answer":404,"question":405},"Yes. Brown the aromatics and bloom the paste as written, then pressure cook the beef and liquid for about 35 minutes at high pressure and let the pressure drop naturally. The broth will be slightly less concentrated than a three-hour simmer, so reduce it uncovered for ten minutes afterwards and taste for salt.","Can I make this in a pressure cooker?",{"answer":407,"question":408},"Suan cai — mustard greens pickled in brine until sour and salty, sold in vacuum packs in Chinese grocers. They are chopped and scattered over the finished bowl to cut the richness of the braise. Squeezed-dry sauerkraut is a reasonable stand-in if you cannot find them.","What are the sour green shreds on top?",{"answer":410,"question":411},"The broth is genuinely better made a day ahead, since the spices settle and the fat can be lifted off cold. Keep the beef submerged in its braising liquid in the fridge, then reheat the whole thing gently and cook the noodles fresh just before serving.","Can I make the broth ahead of time?",[413,414,415,416,417,418],"Blanch the beef first in boiling water for two minutes and rinse it — the grey scum that comes off is what would otherwise cloud your broth for three hours.","Doubanjiang brands vary enormously in salt. Start with less soy sauce than you think, and season the broth properly only at the end, once it has reduced.","Keep the braise at a lazy simmer with bubbles breaking one at a time. A rolling boil emulsifies the fat and makes the broth greasy instead of clean.","Shank is worth seeking out over stewing steak: the internal seams of connective tissue are exactly what give the finished broth its lip-sticking body.","Cook noodles to order in plain water and drain them well. Noodles left sitting in broth turn soft and thicken it with starch within minutes.","The braise is better on day two. Chill it overnight, lift the solid fat cap off the top, and reheat — the flavour is rounder and the broth is cleaner.","🍜","Niu rou mian is a bowl of hand-cut wheat noodles under a dark, glossy broth that has had beef shank collapsing in it for the better part of an afternoon. The braise is built on doubanjiang, the fermented broad bean and chile paste from Sichuan, thinned with soy sauce, rice wine and whole spices until it tastes savoury, faintly sweet and warmly spiced rather than sharply hot. What lifts it out of heaviness is the garnish: a tangle of sour pickled mustard greens, raw scallion and coriander stirred in at the table so every few mouthfuls come back bright. It is the dish Taiwanese people argue about most, and the one they eat when they want to be fed properly.","Beef noodle soup is the national dish of a country that historically did not eat much beef. Hokkien farming families on the island worked oxen in the fields, and eating the animal that pulled your plough carried a real moral weight — plenty of older Taiwanese still will not touch it. The braised, chile-bean-paste version most people mean by niu rou mian is generally traced to the years after 1949, when Nationalist soldiers and their families settled into the juancun, the military dependants' villages clustered around bases in the south. Cooks among them, many with Sichuanese roots, brought doubanjiang and the red-braising habit with them; beef was available cheaply through military supply channels in a way it had never been in the local economy. The dish that came out of those alley kitchens spread nationwide within a generation.\n\nTaiwan now splits the bowl into two camps. Hongshao, red-braised, is the dark, spiced, chile-paste style described here. Qingdun is its opposite: a clear, pale broth seasoned with little more than ginger, scallion and rice wine, where the point is the sweetness of the beef itself and any chile arrives as a spoonful on the side. Regulars have a settled opinion about which one a shop should be judged on, and shops that try to do both are quietly suspected of doing neither well. Taipei runs an annual beef noodle festival where the queues outside the winners become news, and the \"best bowl in Taiwan\" question has never once been settled.\n\nThe cut is where a home cook wins or loses. Shank is standard because the seams of connective tissue inside it melt into gelatin and give the broth body no stock cube can fake, and most shops add a length of tendon that turns translucent and sticky after long cooking. Everything else — the mustard greens, the raw scallion, the splash of chile oil — exists to cut through what three hours of braising creates.","The braise keeps 4 days refrigerated and freezes well for 3 months — freeze the beef in its broth so it does not dry out. Never store cooked noodles in the soup; they bloat and go slippery overnight. Reheat the braise gently to a simmer, boil fresh noodles while it warms, and assemble at the last moment. If freezing, leave out the mustard greens and herbs and add them fresh when you serve.",[424,425,426,427],"Blooms the doubanjiang in oil before any liquid goes in, which is what turns the broth deep red-brown instead of muddy.","Braises the beef whole in large chunks, then cuts it after — so the meat stays juicy rather than shredding into the soup.","Cooks the noodles in a separate pot of water, keeping the broth clear of starch and the noodles from swelling into paste.","Tells you honestly what pickled mustard greens do and what to use when the Asian grocery run is not happening.",[429,430,431,432],"Heavy stockpot or Dutch oven, 5 litres or larger","Second pot for boiling noodles","Fine skimmer or ladle","Spice bag or muslin square (optional)",{"fat":434,"carbs":435,"fiber":436,"sugar":437,"sodium":438,"protein":439,"calories":440,"estimated":8},21,78,5,8,2100,52,720,[442],"Cold marinated cucumber, a plate of soy-braised tofu and dried bean curd from the deli case, and unsweetened barley or oolong tea.",[444,447,450],{"name":445,"description":446},"Qingdun niu rou mian","The clear-broth camp: no doubanjiang, no dark soy, just beef simmered with ginger, scallion, rice wine and a little salt. Pale, delicate, and defended just as fiercely as the red-braised version.",{"name":448,"description":449},"Half beef, half tendon","Order it this way at a shop and you get a bowl split between meltingly soft meat and translucent tendon — the connoisseur's combination.",{"name":451,"description":452},"Niu rou tang mian with extra chile oil","A spoonful of hong you chile oil stirred in at the table, plus a raw garlic clove eaten alongside — the northern-village way to eat it.",[454,460,464,468,472,477,482,485,488,492,497,500,503,507,510,513,516,520,523,526,530,534,536,538,543],{"qty":455,"ref":456,"name":457,"unit":458,"group":459},1,"beef-shank","boneless beef shank, in 5 cm chunks","kg","For the braise",{"qty":461,"name":462,"unit":463,"group":459,"optional":8},300,"beef tendon, in 5 cm lengths","g",{"qty":465,"name":466,"unit":467,"group":459},2,"neutral oil","tbsp",{"qty":469,"ref":470,"name":471,"unit":463,"group":459},40,"ginger","fresh ginger, sliced into thick coins",{"qty":473,"ref":474,"name":475,"unit":476,"group":459},6,"garlic","garlic, lightly crushed","clove",{"qty":478,"ref":479,"name":480,"unit":481,"group":459},4,"scallions","scallions, cut into 5 cm lengths","piece",{"qty":455,"ref":483,"name":484,"unit":481,"group":459},"onion","onion, cut into thick wedges",{"qty":465,"ref":486,"name":487,"unit":481,"group":459},"tomato","ripe tomatoes, quartered",{"qty":489,"ref":490,"name":491,"unit":467,"group":459},3,"doubanjiang","doubanjiang (chile bean paste)",{"qty":493,"ref":494,"name":495,"unit":496,"group":459},100,"soy-sauce","light soy sauce","ml",{"qty":455,"name":498,"note":499,"unit":467,"group":459},"dark soy sauce","for colour — the broth should read mahogany, not black",{"qty":501,"name":502,"unit":496,"group":459},120,"Shaoxing or Taiwanese rice wine",{"qty":504,"ref":505,"name":506,"unit":463,"group":459},20,"brown-sugar","rock sugar, or brown sugar",{"qty":489,"ref":508,"name":509,"unit":481,"group":459},"star-anise","star anise",{"qty":455,"ref":511,"name":512,"unit":481,"group":459},"cinnamon","cinnamon stick",{"qty":465,"ref":514,"name":515,"unit":481,"group":459},"bay-leaf","bay leaves",{"qty":455,"ref":517,"name":518,"unit":519,"group":459},"sichuan-pepper","Sichuan peppercorns","tsp",{"qty":489,"ref":521,"name":522,"unit":481,"group":459,"optional":8},"chili-flakes","dried red chiles, or 1 tsp chile flakes",{"qty":465,"name":524,"unit":525,"group":459},"water, or unsalted beef stock","l",{"qty":527,"name":528,"unit":463,"group":529},500,"fresh thick wheat noodles","To serve",{"qty":531,"ref":532,"name":533,"unit":463,"group":529},200,"bok-choy","baby bok choy, halved lengthways",{"qty":493,"name":535,"unit":463,"group":529},"suan cai (pickled mustard greens), chopped and squeezed dry",{"qty":465,"ref":479,"name":537,"unit":481,"group":529},"scallions, thinly sliced",{"qty":539,"ref":540,"name":541,"unit":542,"group":529},0.5,"cilantro","coriander leaves","cup",{"qty":544,"name":545,"unit":546,"group":529},null,"chile oil and white pepper","to taste",[548,552,555,559,562,567,570,573],{"tip":549,"text":550,"title":551,"timerSeconds":501},"Rinse with warm water, not cold, so the fat on the meat does not seize into a waxy film.","Put {qty:beef-shank} of shank and the tendon into a pot, cover with cold water and bring to a boil. Boil hard for 2 minutes — grey foam will rise and collect at the edges — then drain and rinse every piece under warm running water until the surfaces look clean and pale.","Blanch the beef",{"text":553,"title":554},"Wipe the pot dry, heat the oil over medium heat and add the ginger, garlic, scallion lengths and onion wedges. Fry for 4–5 minutes until the onion edges are browning and the kitchen smells sweet and toasted rather than raw.","Fry the aromatics",{"text":556,"title":557,"timerSeconds":558},"Push the aromatics aside, add the doubanjiang to the bare patch of pot and stir it in the oil for about 60 seconds. It is ready when the oil around it turns bright rust-red and the smell shifts from sharply fermented to deep and savoury — do not let it scorch or the broth turns bitter.","Bloom the bean paste",60,{"text":560,"title":561},"Pour in the rice wine and let it bubble for a minute, scraping the base of the pot clean. Add the tomatoes, both soy sauces, the sugar, star anise, cinnamon, bay leaves, Sichuan peppercorns and dried chiles, then return the beef and tendon and pour over the water until everything is just submerged.","Deglaze and build the broth",{"tip":563,"text":564,"title":565,"timerSeconds":566},"Check at 2 hours. Shank varies; you want yielding, not disintegrating, because the meat still has to be sliced.","Bring to a boil, skim off any foam, then drop the heat until bubbles rise one or two at a time. Cover with the lid slightly ajar and cook for 2½ to 3 hours, until a chopstick slides into a chunk of shank with no resistance and the tendon has turned translucent and sticky.","Braise low and slow",9000,{"text":568,"title":569},"Lift out the beef and tendon and set aside. Strain the broth into a clean pan, pressing the solids gently, and discard the spices and vegetables. Taste it: it should be strongly savoury and lightly sweet. If it tastes thin, boil uncovered for 10–15 minutes to concentrate; if it is too salty, add water.","Finish the broth",{"text":571,"title":572,"timerSeconds":558},"Bring a large pot of unsalted water to a rolling boil. Blanch the bok choy for 60 seconds and lift it out, then cook the noodles according to the packet until just chewy in the centre. Drain them well and divide straight between four deep bowls.","Cook the noodles and greens",{"text":574,"title":575},"Slice the beef across the grain into thick pieces and cut the tendon into bite lengths. Pile them onto the noodles with the bok choy, ladle over the hot broth until it comes almost to the rim, then top with the pickled mustard greens, sliced scallion and coriander. Pass chile oil and white pepper at the table.","Assemble the bowls","nyoh row myen",[578,582,586,590],{"note":579,"swap":580,"original":581},"Not the same fermented depth, and a little sweeter, so cut back on the sugar. Doubanjiang keeps for a year in the fridge and is worth buying once.","2 tbsp gochujang plus 1 tsp miso","Doubanjiang (Pixian chile bean paste)",{"note":583,"swap":584,"original":585},"You need something sour, salty and crunchy at the top of the bowl. Sauerkraut is the closest supermarket answer; rinse it if it is very sharp.","Finely chopped sauerkraut, squeezed dry, or Japanese takana","Suan cai (pickled mustard greens)",{"note":587,"swap":588,"original":589},"Tendon adds the sticky, gelatinous mouthfeel Taiwanese shops are judged on, but the soup works without it. Oxtail delivers similar body with more fat.","An extra 200 g of shank, or a piece of oxtail","Beef tendon",{"note":591,"swap":592,"original":593},"Avoid egg noodles and ramen — the alkaline or eggy flavour fights the braise. You want a plain, chewy wheat noodle.","Dried Chinese wheat noodles or thick udon","Fresh thick wheat noodles","taiwanese-beef-noodle-soup","Niu Rou Mian (Taiwanese Braised Beef Noodle Soup)","Niu Rou Mian","牛肉麵","taiwan","Taipei",25,195,"medium",[604],"soup",[606],"dairy-free",[456,490,494,508],[609,612,614,616],{"alt":610,"src":611},"Deep bowl of Taiwanese beef noodle soup with braised shank, wheat noodles, bok choy and pickled mustard greens in dark red broth","\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Ftaiwanese-beef-noodle-soup\u002Fhero-4x3.jpg",[619,620,621,622,490,623,624],"beef noodle soup","niu rou mian","taiwanese","braised beef","noodle soup","taipei","2026-08-21","dishroute-kitchen","Taiwan's unofficial national bowl: beef shank and tendon braised for three hours with chile bean paste, soy sauce and star anise, ladled over wheat noodles with sour mustard greens.",{"en":629},"\u002Frecipe\u002Ftaiwanese-beef-noodle-soup",{"items":631,"total":890,"page":455,"limit":915,"hasMore":916},[632,666,700,732,763,791,801,829,857,883],{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":598,"region":637,"baseServings":478,"prepMinutes":638,"cookMinutes":639,"difficulty":602,"course":640,"diet":642,"mainIngredients":643,"images":648,"keywords":658,"publishedAt":625,"updatedAt":625,"authorSlug":626},"danzai-noodles","Danzai Mian (Tainan Peddler's Noodles)","Danzai Mian","擔仔麵","Tainan",30,80,[641],"main",[606],[644,645,646,647],"shrimp","ground-pork","egg-noodles","dried-shrimp",[649,652,654,656],{"alt":650,"src":651},"Small bowl of Tainan danzai noodles with dark minced pork, a whole shrimp, bean sprouts and coriander in shrimp broth","\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-1x1.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fdanzai-noodles\u002Fhero-4x3.jpg",[659,660,661,662,663,664,665],"danzai mian","taiwanese noodles","tainan","shrimp broth","minced pork noodles","xiaochi","street food",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"romanized":671,"countrySlug":598,"region":672,"baseServings":673,"prepMinutes":469,"cookMinutes":674,"restMinutes":558,"difficulty":602,"course":675,"diet":677,"mainIngredients":680,"images":684,"keywords":694,"publishedAt":625,"updatedAt":625,"authorSlug":626},"taiwanese-pineapple-cake","Feng Li Su (Taiwanese Pineapple Shortcake)","Feng Li Su","鳳梨酥","feng li su","Taichung and the southern pineapple belt",16,75,[676],"dessert",[678,679],"vegetarian","nut-free",[681,682,683],"pineapple","butter","flour",[685,688,690,692],{"alt":686,"src":687},"Square Taiwanese pineapple cakes on a plate, one broken open to show the dense amber pineapple jam inside the crumbly pastry","\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Ftaiwanese-pineapple-cake\u002Fhero-4x3.jpg",[671,695,696,697,698,699,598],"pineapple cake","taiwanese pastry","pineapple shortcake","gift box sweets","teahouse snack",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"romanized":705,"countrySlug":598,"region":706,"baseServings":478,"prepMinutes":707,"cookMinutes":708,"restMinutes":709,"difficulty":602,"course":710,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":625,"updatedAt":625,"authorSlug":626},"gua-bao","Gua Bao (Taiwanese Steamed Pork Belly Bun)","Gua Bao","割包","gua bao","Island-wide, strongest in Taipei night markets",45,105,90,[711],"street-food",[],[714,683,715,494],"pork-belly","peanuts",[717,720,722,724],{"alt":718,"src":719},"Two folded Taiwanese gua bao buns filled with glossy braised pork belly, pickled mustard greens, crushed peanuts and coriander","\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-1x1.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fgua-bao\u002Fhero-4x3.jpg",[705,727,728,729,730,731,598],"taiwanese street food","pork belly bun","tiger bites pig","steamed bun","night market",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":598,"region":737,"baseServings":478,"prepMinutes":600,"cookMinutes":738,"restMinutes":739,"difficulty":602,"course":740,"diet":741,"mainIngredients":742,"images":746,"keywords":756,"publishedAt":625,"updatedAt":625,"authorSlug":626},"hakka-stir-fry","Kejia Xiao Chao (Hakka Stir-Fry with Dried Squid)","Kejia Xiao Chao","客家小炒","Hsinchu and Miaoli",15,240,[641],[606],[714,743,744,745],"squid","tofu","celery",[747,750,752,754],{"alt":748,"src":749},"Hakka stir-fry of dried squid strips, crisp pork belly, pressed tofu and celery in a dark soy glaze","\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-1x1.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fhakka-stir-fry\u002Fhero-4x3.jpg",[757,758,759,621,760,761,762],"kejia xiao chao","hakka stir-fry","dried squid","pork belly","pressed tofu","hakka cuisine",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":598,"region":599,"baseServings":478,"prepMinutes":600,"cookMinutes":768,"difficulty":769,"course":770,"diet":771,"mainIngredients":772,"images":775,"keywords":785,"publishedAt":625,"updatedAt":625,"authorSlug":626},"lu-rou-fan","Lu Rou Fan (Taiwanese Braised Pork Rice)","Lu Rou Fan","滷肉飯",95,"easy",[641],[606],[714,494,773,774],"five-spice","short-grain-rice",[776,779,781,783],{"alt":777,"src":778},"Small bowl of Taiwanese lu rou fan, glossy diced braised pork belly over white rice with a halved soy-braised egg","\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-1x1.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Flu-rou-fan\u002Fhero-4x3.jpg",[786,787,621,760,788,789,790],"lu rou fan","braised pork rice","soy braise","rice bowl","minced 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