Beef noodle soup
| Type | Noodle soup |
|---|---|
| Region or state | East Asia and Southeast Asia |
| Main ingredients | Beef, beef broth, vegetables, Chinese noodles |
| Beef noodle soup | |||||||||||||||||||||||||
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| Traditional Chinese | 牛肉麵 | ||||||||||||||||||||||||
| Simplified Chinese | 牛肉面 | ||||||||||||||||||||||||
| Literal meaning | Beef noodles | ||||||||||||||||||||||||
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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. There are numerous beef noodle soups available in China with a higher variety in the west than the east.
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; it is commonly known as Taiwanese beef noodle soup in English.