Shi-Ji Beef Noodles' legendary white soup (史記正宗牛肉麵)

To come to Taiwan -- and not try beef noodles at least once -- is a sin. Okay, I might be exaggerating a little. But for die-hard beef noodle ethusiasts, it's true. And these cult fanatics do exist, and in large numbers too, on this endearingly food-obsessed island.

When my foreign friends visit, I'd always suggest a bowl of beef noodle soup. It's the Taiwanese way - a central texture in my memories and upbringing at least. And what better way to kick off this blog than with a visit to one the most famous noodle eateries in Taipei?

Our protagonist today: "Sh-iji Authentic Beef Noodles" (mandarin: 史記正宗牛肉麵) in the Zhongsan area (this is one of my favorite places in Taipei, artistic and luxurious, but also scruffy and unassuming).

shi-ji

This particular noodle shop is a personal favorite of many food writers and gourmands in Taiwan.

Its white soup-based beef noodle practically enjoys a legendary status, attracting foodies and critics far and wide. I knew this was the place to start.

It was Monday, noontime, when we arrived. So it wasn't boisterous as I afraid it would be (flashback to the horror of queuing for Din Tai Fung's dumplings)

In fact, it was the opposite. Calm, relaxing, quiet even! Most customers came in pairs, and were tasting their meal over low-voiced conversations. I really liked that actually.

Not too many choices on the menu. Brevity is brilliance?

We ordered three different types of beef noodles:

1. The "legendary" white soup-based noodles, with a mix of half-sirloin, half-tendon stewed beef (清燉牛肉麵)... I noticed this was what most of the other tables ordered, too. NT$220

2. Their signature dish, "The Imperial Banquet" (滿漢牛肉麵). The Sichuan styled, medium spicy dark soup with a feast of different beef cuts. NT$350

3. A modest braised (red) soup (紅燒牛肉麵) NT$220

This is (3), the braised red soup. The Chef insists on using thin noodles because it serves to absorb more of its soup base.

Same as above, (3) This just goes to show lighting makes a difference.... This picture reflected the reality more.

My favorite! (2) The Imperial Banquet (滿漢牛肉麵). The four types of stewed beef was immensely satisfying. But my favorite was the thinly-sliced rib cuts on the bottom right. Tender, juicy and it instantaneously breaks apart when it touches the palette.

I had really high expectations for this one. The reason we traveled all the way here, (1) the White-soup based beef noodle. The thinly sliced beef is the same as the ones I mentioned above.

The soup, simmered for 36-hours, glistened a milky, pearly white. The taste is rounded, it is simplicity with depth. I've never been a true fan of white soup, but I liked it!

I think Shi-ji is definitely among the list of beef noodle soups I'd recommend to friends. However, whether it will be your favorite would be a completely subjective matter. Though their noodle soup is exquisite and seriously crafted (It's gonna be tough finding beef noodles as good as this in the States or in Europe), and the environment was also clean and bright, I just didn't feel any fireworks. I knew this wouldn't be the best beef noodle soup for me in Taipei. The search continues! *frat brofist pump*

Shi-ji Authentic Beef Noodles (史記正宗牛肉麵) Address: No. 60, Sec. 2, Minsheng E. Rd., Zhongshan Dist (中山區民生東路二段60號) Nearest MRT Station: Xingtian Temple Station (善導寺) Phone: 02-2563-3836 Business hours: 11:30~15:00 / 17:30~21:00

#beefnoodle #史記 #savoury #xintiantemple