“Food is the sky,” Chinese proclaimed. That, in terms of priority, food matters are always at the top. Citizens of Taipei took this to heart. This city is teemed with restaurants. Beef noodles, somehow, has ascended to obsessivity. Every year, there will be a festival where all noodle houses compete for the top prize.
YongKang Beef Noodle (永康牛肉麵), to me, is the king of the SiChuan style beef noodle (å·å‘³ç‰›è‚‰éºµ). This little shop is near my home and was an extension to our kitchen. The noodles come in two styles: clear or sauced. Noodles are cooked to the right texture: soft, slippery, and just a bit chew. The choiced broth is ladled onto them into the bowl, thickly sliced beef put on top, lastly garnish. Each table sports a big bowl of pickled cabbage and I would pile them into the bowl (think pastrami and sauerkraut). The meal usually ends with very satisfying expression on the faces sparkling with beads of sweat. The cost of this heavenly experience? Less than NTD300, or about $10.
On a summer night after the noodle, stroll to the nearby YongKang Street (永康街) and have a bowl of shaved ice, topped with whatever look appealing at the moment. Fruit lovers will have a blast on the selection. And there are plethora of colorful and tasty other choices. You will hear the “ah….” satisfying sigh coming from everyone.