Taiwan Street Food - BEST BEEF NOODLES + 5 Must Eat Foods in Taipei!!

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm on the island of Taiwan, obsessed with

food

, love to eat, this is paradise, so today I'm taking you on an ultimate Taiwanese

food

tour that we're going on. to eat five of the

best

dishes that you don't want, you actually can't stop eating them when you come to Taipei, so it will be the

best

day of Taiwanese, some of the most delicious, some of the best, some of the The meals most iconic and tastiest Taiwanese you can ever eat, you won't want to miss any of this video and it's all available for you right now.

We're actually just a couple blocks away from Taipei Main Station, which is one of the busiest areas in all of Taipei and you walk into this back alley and the name of this place is Leo Sandong Beef Noodles. I can already smell the aroma of the first dish we are going to eat, it is probably one of the most famous of all Taiwanese.

foods

and this will be number one on the list to eat it. I'm talking about the number one Taiwanese

beef

noodles

. This is an amazing place in an alley. It's packed right now at lunch time.

This place is well known. It is a Heritage restaurant. is a legendary place to eat

beef

noodles

, this is what everyone is here because the guy at the big pool just told us about his special beef noodles and it is the only restaurant that serves these homemade noodles that are the thickness of a toothpick and then He was also explaining about the broth where it's bones that are boiled in that broth for 24 hours to release all the flavors so it's a bone broth and he said floating that yellow oil on top with more yellow oil , safe meat is better.

The flavor guy is truly the king of beef noodles and he is so knowledgeable that he just explained to us some of the secrets of beef noodles and said that he only uses Taiwanese beef for the texture, for the flavor that he known. Cortes, said he found us the perfect piece of meat that looks like a brisket type cut, as he said, it has a perfect proportion of fat and meat and when they assemble them, they boil the noodles, add a little broth and the slices of cut meat They continue and add. some broth as a braising sauce, it seems to contain more beef broth with bone marrow, it is really one of Taiwan's national dishes, something that people love and this is an education about it and what an absolute hero of the meat. noodles wow it looks volcanic this metal pot that's full of bones the guy is about to change the broth also they're just pure bones that's what's been boiling for 24 hours to create that rich broth there are strategic slices in the bone to that all the flavors unleashed oh that's awesome the bone just breaks apart like cardboard it's been boiling for so long that amount of flavor that's what makes the broth the new bones go into the broth and then a shower of bone marrow that technique punctures the pieces of meat with a toothpick and if it sticks completely then you know it's perfectly tender but just like touching it it's an experience wow it was amazing yes the time has finally come and what an education on beef noodles Taiwanese before eating them, but there are two different versions, one is braised beef and then another is just that beef experience that is just boiled in bone broth.

They are both extremely popular and one thing is that they serve it with chopped green onions, but then the uncle said that he wanted me to try that broth first without vegetables. onions just to test the purity of the broth that b tastes the first bite to begin this journey that is so meaty, so pure, also boiling you can taste all the flavor that has just been released from the bones, the marrow has been filtered to do so. rich and oily let's move on to that other broth real quick before we move on to all the deliciousness and the noodles that's so good too oh man one of the things that I love about the food and that I love about this place and my uncle is how particular it is. most of all eh, he has a way, he has a method and I respect him a lot, he is really a meat noodle hero, oh, those noodles are excellent, they are chewy, doughy and thick, they are interesting, they are really tasty and I think they are Perfect with the beef noodles because they are thick enough to absorb some of that broth while still remaining chewy at the gym.

One of the condiments on the table that many people use are these pickled and preserved vegetables, people add spoonfuls of this to their noodles. and then they have a bunch of seasonings, including garlic, and you peel this yourself so it's nice and clean in its wrapper. Pickled orange is also very good. Preserves the flavor. A little bit of salt. A little bit of that complexity. the fermentation is fine, go back to the other bowl here and this is the different type of meat, more of that brisket that has been raised and that has been cooked without the spices.

I'll add some of the greens back into this foreigner, the cinnamon in it, wow. Do you take a bite of the noodles, bite the garlic, mix it all in your mouth. Get all the power of that garlic to clean your mouth. Increases aromatics. Oh, I love raw garlic. Okay, it's so good, so what it says in the instructions. You're actually not supposed to add this to your noodles, but you're supposed to literally take a bean that you eat and two or three times one two three and then you get the meat, you chew another three times one and then you follow up with broth. all of that is mixing your mouth at the same time, you have that explosion of umami from the fermented bean, a little bit of chili there mainly to give it flavor, with mixes with that meat, mixes with that broth, all together in your mouth like a harmony that does not can. make a bad choice between the two, I mean maybe you should try both the bridge and the fresco, but I really love that fresco because it focuses more on the purity of the meat and then I also have some of the side dishes, this is a little tofu I'll introduce you, you have a variety of tofu, some of the seaweed, different side dishes that you can eat along with your beef noodles, something like between budget, maybe palate cleansing and other.

The very spicy side is their pickled cabbage, oh that's really good, it's not salty, just a little sour and very crunchy, it's very refreshing, oh, one of the best beef noodle experiences you can have. I mean, it's like a small shop, but you really feel the energy and action and friendliness here from foreign beef noodles, we have tried an amazing and delicious dish of Taiwanese beef noodles, which is one of the most popular Taiwanese dishes and known all over the world, but right here in Taiwan, for Taiwanese, there is another dish that might even be more popular, I would say it is Taiwan's number one comfort food and we will eat it next.

I'm talking about a dish called Lu Profan which is braised pork belly in an amazing sauce over rice with a bunch of different side dishes. We are in one of the best places in all of Taipei, this place is called. I'm so excited, this is going to be so good, some serious Taiwanese food, all bubbling pots of braised pork belly, that's the star of the show. Because? they are all here the aromas they smell so good you smell the starry you smell the cinnamon the cloves the bay leaves there all those different herbs and spices that are used in the kitchen it is just hot, thick and thick this luro fan dish also has a unique story of how it developed and why it's so common in Taiwanese food, but let's order first, see how they do it and we'll talk more about it while we eat and everything is already cooked, everything is ready to eat, everything is ready. stewed in its own juice for hours, maybe even overnight, so it goes very quickly, they just put it on top of the rice.

We have a table right here in front in the middle of all the action and again, the main thing you have to come here for is the fun appeal, but we also have some beautiful sides, you have to have some of the hot soups, a with bitter melon, another with mushrooms and then we also have a fish, we have a fish head with milk and then some of the common vegetables. like cabbage bamboo shoots, but let's start with that star of the show, oh you didn't even look at that egg, it's sweating, look at the meaty bits covering that rice, you could tell how tender, how sticky and they will melt in your mouth.

I've never been so excited to eat something really fun in my entire life that completely dissolves in my mouth, it's so smooth it's actually like melted butter, oh man, and the flavor of the stew spices up the star onions, the cinnamon that contains is not overwhelming, but yes. It's very comforting, but I think it's that texture and as I mentioned before, one of the best things about local fun is Taiwan and the Taiwanese have always been so innovative and creative and used every part of an animal that they cook and eat. and Ludo fun is a great example of a dish that takes just a little bit of meat and simmers it with spices until it literally melts into this sauce that can then be served over rice and flavor an entire plate of rice with just a spoonful, oh it's incredibly tasty and just the dripping of the lard and the juices from the pork reaches the bottom of your bowl, my favorite companion, not even the little pieces of pork, but the dripping of the sauce, melted pork fat and oil at the bottom of the eye that covers each grain of rice that is so tasty that one of the classic sides is bamboo shoots and it seems that there are also some pickled or preserved vegetables. bamboo shoot texture, this one has a little bit of greens that give it a salty and sour taste, plus they have some soups here, this one is pork ribs, oh there's even some clams here and then bitter melon, let me try that. broth especially oh wow, I love bitter melon, some of the flavor that it has absorbed has just been released into that broth, it's clean, it's clear and then you have that bitter finish.

Another side here that is famous is the milk. The fish-headed milkfish is a fish that can be found practically in this region of the world in the Philippines, in Taiwan, milk fish, it is a delicious fish. I'm not entirely sure how it's cooked, but it looks oily, like it's stewed, and you have to be careful too. the spines of the milkfish, yes, you always have to be careful with the feathery spines of the milkfish, but I love milk, it has a very lean and somewhat milky texture when you eat it and then that sauce is very light. in fact, you can really taste the taste of the milk, it's really good, okay, let's crack into this egg, you can actually see it in that pot, it's united within that same park, you can feel what kind of mail has been Once that egg has returned, its textures have totally changed.

Wow, I think I might have to bite off the whole egg. Oh yes, it has so much flavor and the yolk inside remains so crumbly and rich, and with every bite you have to keep eating that rice. It's so addictive it's really like. taking the simple and humble bowl of rice and just giving it enough flavor to overdose on melted pork sauce, next soup we have ribs plus shiitake mushrooms, wow, that shiitake mushroom overwhelms your mouth, that's so good, especially if you love them the mushrooms and we have the stewed cabbage. The cabbage has a simple taste, but again, yes, it's so juicy and oily that it melts in your mouth and then we have another fish here, some tilapia, which again looks like it's been steamed.

A simple preparation, without many seasonings or spices, but that is really its appeal. It's very simple. like steamed but with a little oily sauce the last thing we have is British tofu and another classic of Taiwanese cuisine look at that texture it is foreign hardened soy milk and shaky it is so milky, fluffy and soft this whole combination one of the best Taiwanese lunches and I mean just the amount of people here every day during the afternoon is just the reason why it's one of the best places and one of the best dishes of Taiwanese food so we've had two

foods

that I have three more to go abroad.

The next dish is one of my favorites and I also think it is one of the most popular and beloved savory savory snacks you can eat and number three, the Taiwanese Mandarin Scallion Pancake, is a song and this is one of the best dolls to eat it we are here we will see the process it smells so good and they just took the chive pancake to the next level so the chive pancake process starts with a batter loaded with chives they make all the batter by hand in house before coming here, they wrap it into individual portions when they get to the stall, then they have a press, they press it into a small round flatbread shape, almost like a roti, and then they continue with the hot griddle and just cook it over low heat slow until it's gooey on the inside but it gets very crispy and golden on the outside, it just flies across that hot griddle, clinking and clanging, one of the things that makes it so good is, I mean. the whole process, but when you really like it, you put it together with those paddles, the double paddle system to break it down and get the textures from there.

You have a couple of options: you can get the standard version or you can get it with an egg. eitheryou can get the deluxe version fully loaded, let's get one of each, let's try that signature, the regular one first, oh, keep that texture, oh, it's so hot and fresh, in fact, we should take it all out, the texture is almost like a roti, oh, and they put a little bit of chili sauce in here and a little bit of that soy sauce batter mix, all wrapped up in a perfect handheld pancake, slightly oily, crispy and doughy, oh, that's spicy, um, no, it's so tasty. oh man, that's the perfect dough, sticky, flaky and crispy all at the same time with the richness of the egg in the center, the saltiness of the soy sauce paste and a little bit of chili there, that's so good, this is something you have to do.

Try it in Taiwan, it's also quite thick, it's filling. I mean, this is a snack, especially if you get the fully loaded one, which is a light meal, no, it's a fully loaded one, it might be a dangerous move to take it out completely. paper bag because it's so loaded we don't want to lose anything, but I think they actually designed it pretty well in the sense that everything is kind of stuck together, oh there's corn in there too, everything's kind of stuck together, wait for this open the revelation, oh. look at that, oh, it's steaming and very hot, even though it's a literal omelet, there's ham, there's bacon, there's cheese, individual cheese, just melted, more honey

must

ard and this soy sauce batter, all wrapped up in the same pancake of chives, I'm not really sure if I think that's the best.

The way is to go for a taco-style foreign pancake that warms me to my stomach with happiness and flavor. This particular stall is called shongji for its chive pancakes, it was featured in the Michelin guide as one of the best quality and it really lives up to it. The name is really exceptional and they are so friendly. We will continue with this tour of the five best Taiwanese foods. We have two more left. Oh, it's here and I love the name of this store. It's called House of the Boys' Unique Stink. They're here to eat none other than the legendary Taiwanese stinky tofu.

It's a big part of Taiwanese culture, so you'll find it everywhere. I mean, it's one of the national food pastimes when it comes to Taiwan, but this place here really specializes. in high quality stinky tofu and they have a lot of unique dishes and you'll see all these posters around the walls dedicated to stinky tofu the health benefits the greatness you can't leave Taiwan without trying it wow so the first one we get is raw stinky tofu Oh, that will be the option with all the flavor. I think there are several different ways to ferment tofu.

This is vegetarian based, so it's a fermented vegetable brine that turns the firm head into tofu. Oh you can see it turned into a Kind of almost cheesy gooeyness oh wow yeah that definitely has an aroma wow that's ruining it creamy blue cheese whoa with this aftertaste oh that's some professional level stinky tofu right there oh man that's it so complex wow the next version are like little fried bricks of stinky tofu, maybe a little bit of sauce unlike other thinkitofu versions I've tried so far, this one is the densest, so creamy, so thick and filling, um, It's okay, it's much less intense and it's fluffier. one just melts in your mouth crunchy on the outside the raw one is definitely a pro level stinky tofu eater this one is much softer really good hmm fried it's amazing and has that kind of cottage cheese texture By far this is the creamiest version of bright tofu I've ever had and finally we have one more dish to try, but first try it with a little piece of pickled cabbage.

Oh, it's a little sweet, that cleanses the palate. Wow, this is a stinky tofu paste that has been fermented for two years and is usually almost like a sauce. You can eat it with rice. You can eat it as a side dish, but fermented for two years. Wow, that's nothing like anything I'd put in my mouth. I definitely feel some breakdown in that flavor, you can feel like fumes coming out of your mouth and going up your nose a little bit and then on top of that it has this bitterness that is so incredibly complex that it's unique, oh man wow that's absolutely. a taste I will never forget three different versions of Shinji tofu, they are all totally different in taste and like complexity, but definitely try stinky tofu, it's something with live bacteria, it's a big part of Taiwanese culture, so completes the stinky Taiwanese food. the tofu is the fourth line out the door waiting to order and we came here to eat another Taiwanese food that you can't leave Taiwan without eating let me see if I can pronounce the name of this restaurant, this is a very popular place and in fact , it is an advantage.

Because we're doing the five main dishes, we're doing two main dishes and two things that are extremely popular and I think everyone who comes here gets both the meatballs and a lot of different things from Breeze, from pork to beef. beef. From organs to eggs, potatoes, seaweed and tofu, everything is in this pile and the Taiwanese name for it is luway. One of the main attractions is all the Taiwanese braised pork carts, eggs and tofu skin, and he literally has motor hands, she just doesn't. -stop chopping, oh that's crazy, she just cuts it, puts it on a plate and adds some juice to some sauces and some oils, oh man, that looks so good and she's incredibly fast, it smells like some oils and some sauces.

We'll start with this since the meatballs are still on the way, everything in this dish and he had recommended that they all be like special green onions on top, there are tripe in here, this will just do for whatever you get and I'm very happy that there is beef and pork here too, this is one of the most attractive dishes of all time. There's so much going on, it's just messy and yet it's organized all at once, oh, that's so good, hmm, all the dumplings, oh, cheers. the fresh, hot dumplings that are so good, oh those are some of the best Taiwanese Breeze flavors I've ever had, I think you taste the sesame oil on top and the soy sauce, the star anise, the touch of cinnamon in the back of your throat, but it's not overwhelming, that's so good, everything is getting ready to put a new batch of dumplings, he drops them into a whole tray of fresh dumplings, they go into the water boiling, they will boil for about five minutes and come out piping hot. and straight to the orders to your table to your mallet for the meatballs, let's prepare some chili oil, oh yeah, maybe a little vinegar, a little soy sauce.

Fresh, hot Taiwanese dumplings dipped in that chili oil, oh wallet, there are some things in life that are as satisfying as a dumpling that just explodes with meat juices in your mouth and at first you think the wrapper is a little thick , but it's so soft and so delicate and so silky and it goes down so easily all over the dumpling. delicious, then we have pickled and chilli cucumbers, great crushed cucumber, really crunchy, really refreshing, the chilli oil, so good, what a combination. I have to eat one more dumpling while they are piping hot and fresh before I get back to the magic pork.

Parts one more What we should do is take half a bite, just see what's inside, but it's minced pork so thick and juicy inside, with a little bit of green onions or scallions in there and then that's a good ratio of meat to fat. giving them one of their juicy stewed dishes is tofu and that is something that I also really like. Oh, there are bamboo shoots here too. This is Bean Curd skin. Oh, I love the texture. The layers are really soft. everything is just infused with all those braising spices and sauce and soy sauce from here.

Auntie also recommended the bamboo shoots so we should dice them and the amazing thing is I think everything is served cold it's almost like a salad the way I serve this braised dish we have those very hot and steaming dumplings and They have all the really magical stewed dishes, we still have more. I think there's not just pork here, there's beef on the plate, it looks like it's perfect for dipping. in the chili oil it is so tender and its texture is as if a mushroom has broken down and the fat has completely turned into the meat.

Oh my goodness, I don't know Uzi with a really nice texture. I think we've tried most of them. Of the selection, they are all really good, they all have the same braised taste and everything is just tender. What a satisfying way to conclude this ultimate tour of Taiwanese

street

food. I also want to say a big thank you to my friend Tina from Taipei Eats. for helping me organize this whole tour and organize all this. I also want to thank you very much for watching this video. Remember to like it if you enjoyed it. Leave a comment below.

I would love to hear from you. and if you are not subscribed yet, make sure to subscribe now for many more food and travel videos and stay tuned and keep watching this full series from Taiwan where we eat, there will be more food videos that you won't see. I want to get lost, so thanks again for watching and I'll see you in the next video. Good evening from Taipei. See you in the next video.