A prize-winning Taiwanese chef will spend two weeks in the US this month promoting Taiwanese beef noodle soup, the Government Information Office (GIO) said.
Hou Chun-sheng (侯圳生), winner of last year’s Taipei International Beef Noodle Soup Festival, will serve the dish to international guests in San Francisco and Washington, the GIO said.
Hou said he would take his signature beef noodle dish to Google Inc, the Asia Society of Northern California and the Freer Gallery of Art during his trip, which starts today and ends on Feb. 17.
Beef noodles epitomizes the nation’s inviting and innovative culinary culture, Hou said.
In addition, a banquet will be held at the Twin Oaks estate in Washington, where Taipei Economic and Cultural Representative Office Representative Jason Yuan (袁健生) will host more than 80 guests, the GIO said.
Guests will learn about the history and culture of Taiwanese beef noodle soup, the office added.
“I will share with the guests some of my secret recipes so that everyone will be able to make beef noodle soup at home,” Hou said.
Displaying a list of ingredients for his signature dish at a press conference on Thursday, Hou said he uses fresh fruit and Chinese herb bags to add flavor to the noodles.
Beefsteak tomatoes minimize the greasy taste, while extra star anise, dried orange peel and cinnamon bark give it an exotic flavor, he said.
It usually takes about eight hours to make one batch of beef noodle soup, Hou said.