Beef noodle soup

{{Infobox food

| name = Beef noodle soup

| image = Lanzhou La Mian.jpg

| image_size = 300px

| caption = Lanzhou beef noodles

| country =

| region = East Asia and Southeast Asia

| creator =

| course =

| type = Noodle soup

| served =

| main_ingredient = Beef, beef broth, vegetables, Chinese noodles

| variations =

| calories =

| other =

}}

{{Infobox Chinese

| s={{linktext|牛肉面}}

| t={{linktext|牛肉麵}}

| h=ngiu nguk mien

| p=niúròu miàn

| xej=ﻧِﯿَﻮْ ژِﻮْ ﻣِﯿًﺎ

| zh-dungan=Нюроў мян

| j=ngau4 juk6 min6

| poj=gû-bah mī

| l=Beef noodles

}}

Beef noodle soup is a Chinese noodle soup made of stewed or braised beef, beef broth, vegetables and noodles.

One of the oldest beef noodle soups is the Lanzhou niuroumian (蘭州牛肉麵), or Lanzhou beef noodle soup, which was created by the Hui people of northwest China during the Tang dynasty.Lonely Planet Food, The World's Best Spicy Food, Lonely Planet, 2017Nate Tate, Feeding the Dragon: A Culinary Travelogue Through China with Recipes, Andrews McMeel Publishing, 2011 There are numerous beef noodle soups available in China with a higher variety in the west than the east.{{Citation needed|date=November 2021}}

Another common variety is the red-braised beef noodle soup (紅燒牛肉麵) from Taiwan, which was first created by Sichuanese Kuomintang veterans;{{cite web|script-title=zh:四川」牛肉麵其實源自台灣？一窺牛肉麵的背後故事|url=http://food.ltn.com.tw/article/2347|website=Liberty Times Net|date=9 October 2017|publisher=Liberty Times|access-date=26 September 2018}}{{cite web|last1=焦|first1=桐|script-title=zh:一碗紅燒牛肉麵，喚醒許多人共同的歷史記憶|url=https://gvlf.gvm.com.tw/article_content_12306.html|script-website=zh:遠見華人精英論壇|access-date=26 September 2018}} it is commonly known as Taiwanese beef noodle soup in English.

Other beef noodle soup varieties include pho from Vietnam.

East Asian varieties

File:Taiwanese Beef Noodle Soup.jpg in Taipei, Taiwan]]

=Lanzhou beef noodle soup=

Lanzhou beef noodles are the version most commonly seen in mainland China, and are a Chinese Muslim style of beef noodle, also known as clear-broth or consommé-stewed beef noodle ({{lang|zh-hant|清燉牛肉麵}}). They often use halal (or qingzhen) meat and contain no soy sauce, resulting in a lighter taste that may be flavoured by salt and herbs. Local lore attributes their creation to Ma Baozi, a Hui Chinese man from Lanzhou.{{cite web |title=Recipes of China: Lanzhou Beef Noodle Soup |url=https://www.eastwestbank.com/ReachFurther/News/Article/Clarissa-Beef-Noodles |access-date=2018-12-01 |archive-date=2021-07-29 |archive-url=https://web.archive.org/web/20210729032857/https://www.eastwestbank.com/ReachFurther/News/Article/Clarissa-Beef-Noodles |url-status=dead }} In Lanzhou, capital of Gansu, Lanzhou beef lamian ({{lang|zh-hans|蘭州牛肉拉麵}}) is usually served with clear soup and one hand-pulled lamian noodle per bowl. In halal restaurants, only quality local beef from the Southern Yellow cattle ({{zh|t=黃牛|l=yellow cattle|links=no}}) prepared by the local halal butcher is used for the beef noodle.{{cite web|title=Taiwan Food Culture - Niuruo Mian (Beef Noodle)|url=http://taiwanfoodculture.net/ct.asp?xItem=51594&ctNode=2688&mp=1502|work=taiwanfoodculture.net|publisher=Taiwan Food Culture News|access-date=6 December 2013|url-status=dead|archive-url=https://web.archive.org/web/20131218094347/http://taiwanfoodculture.net/ct.asp?xItem=51594&ctNode=2688&mp=1502|archive-date=18 December 2013}} Chinese radish and specially cooked spicy oil are also indispensable partners to Lanzhou beef noodles. These ingredients are known as "One Clear, Two White, Three Red, Four Green, Five Yellow" ({{zh|s=|p=Yī qīng, èr bái, sān hóng, sì lǜ, wǔ huáng|c=一清、二白、三紅、四綠、五黃}}), referring to clear soup, white radish, red chili oil, green leek and yellow noodles respectively. In overseas Chinese communities in North America, this food can be found in Chinese restaurants. In Mainland China, a large bowl of it is often taken as a whole meal with or without any side dish.

File:Lanzhou Ramen.JPG|Lanzhou beef noodle soup, with clear soup and hand-pulled noodles

File:Lanzhou-style beef noodle soup at Qiaotou (20190610190359).jpg|Lanzhou-style beef noodle soup with chili oil

=Taiwanese beef noodle soup=

Taiwanese beef noodle soup is a noodle soup dish originating from Taiwan. It is sometimes referred to as "Sichuan beef noodle soup" (四川牛肉麵), especially in Taiwan.{{cite news|script-title=zh:台灣講古：翻轉本地口味的"川味"牛肉麵|url=https://www.bbc.com/zhongwen/trad/42741668|work=BBC News|access-date=26 September 2018}}{{cite web|title=台灣獨特的川味牛肉麵發跡六十年後帶動百億商機|url=https://www.taisounds.com/w/TaiSounds/food_18120318033973516|website=Tai Sounds|publisher=TaiSounds|access-date=19 October 2019|archive-date=19 October 2019|archive-url=https://web.archive.org/web/20191019053537/https://www.taisounds.com/w/TaiSounds/food_18120318033973516|url-status=dead}} This usage can create confusion, as Sichuan has its own versions of beef noodle soups{{Cite book|last=Lin|first=Florence|url=https://www.worldcat.org/oclc/12978274|title=Florence Lin's Complete book of Chinese noodles, dumplings and breads|date=1986|others=Peter LaVigna|isbn=0-688-03796-8|edition=|location=New York|pages=43|oclc=12978274}} which may be sold at Sichuanese restaurants under the same name.{{Cite web|date=2017-01-27|title=Sichuan noodles at sixty-one SFBA Sichuan restaurants|url=https://www.hungryonion.org/t/sichuan-noodles-at-sixty-one-sfba-sichuan-restaurants/8120|access-date=2021-07-02|website=Hungry Onion|language=en-US}} The beef is often stewed with the broth and simmered, sometimes for hours. Chefs also let the stock simmer for long periods with bone marrow; some vendors can cook the beef stock for over 24 hours. In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with suan cai (Chinese sauerkraut) on top, green onion and sometimes other vegetables in the soup as well.{{cite web|title=Taipei Beef Noodle Festival: Beef Noodle Tasting|url=http://www.tbnf.com.tw/en/m_know.htm#k3|url-status=dead|archive-url=https://web.archive.org/web/20110517013532/http://www.tbnf.com.tw/en/m_know.htm#k3|archive-date=17 May 2011|access-date=6 December 2013|work=tbnf.com.tw|publisher=Taipei Beef Noodle Festival}}

Southeast Asian varieties

File:Kuaitiao nuea pueay.JPG, Thailand. This is the Thai version of braised beef noodles.]]

In Thailand, kuaitiao nuea pueay is a similar dish of braised beef served with rice noodles.{{Citation needed|date=November 2021}}

In Vietnam, pho is a Vietnamese noodle soup that contains broth, rice noodles called bánh phở, herbs and meat, primarily made with either beef (phở bò) or chicken (phở gà). Bò kho is a beef stew sometimes served with noodles (or bread as an alternative). In the Philippines, beef mami is very popular and can also be combined with pares.{{Citation needed|date=November 2021}}

Yaka mein is a type of beef noodle soup commonly found in Chinese restaurants in New Orleans. It consists of stewed beef, spaghetti noodles, hard-boiled egg and chopped green onions, with Cajun seasoning, chili powder or Old Bay-brand seasoning.{{Citation needed|date=November 2021}}