Speaking of Taiwan, in addition to braised rice with three cups of chicken and pineapple crispsOyster sauceWait, it ’s beef noodles. Master Hong, a household name among Taiwanese compatriots, actually opened a shop in Irvine, but it was mixed. Some people are happy with the soup head of table-top beef noodles, and others are shaking their heads. I heard that his family changed a new chef at the beginning of this year, and his reputation has improved. Come and check out with Claire of the team this time, this Ma Ying-jeou has also awarded award-winning beef noodles.
I thought that the old restaurant that made "Champion Beef Noodles" would be serious, but Master Hong at the door was very cute~
The interior decoration is very particular. Bamboo is used as wall decoration, rustic wooden tables and chairs, and lanterns and hanging lamps.
[Champion Beef Noodle】
So far away, of course, a bowl of champion beef noodles. Master Hong does n’t measure much, and the tableware is not very gorgeous, so you can pay more attention to the food itself.
The author who loves to drink soup first scoops up a large spoon, and the concentrated alcohol is in place. You can taste the multi-layered spice in one sip, giving the soup a rich flavor.
The next step is to try the beef. There are two types of beef in a bowl of noodles. Large pieces of beef tendon hearts and thin beef ribs are cooked badly. ; Beef rib meat seems to be slightly smoked, with a slight char-grilled taste. The two blend into the soup and complement each other.
Of course, beef noodles are indispensable. This bowl of champion noodles comes with wide noodles, similar to Henan's stewed noodles. From a food point of view, this noodle is very vigorous, and it will feel like the texture of friends in the north.
【Half-gluten and half-meat beef noodles】
In addition to the champion noodles, let's talk about another signature feature, half-gluten and half-meat beef noodles, which is beef tendon and beef.
The soup base is the same as the champion noodle, and the large beef tendon meat is the same, except that the beef rib meat is replaced with beef tendon. Soft but not too soft, but also tasteful.
This bowl of noodles is fine noodles. The fine noodles of Master Hong, but also different from the yellow fine noodles of ordinary tabletop braised beef noodles, are even more different than the fine noodles of Lanzhou ramen in the impression. This thin noodle will be a little thicker, and it will taste stronger. The important point is that some time has passed since the first noodle was tasted. The taste of the bowl of noodles has not been affected, and it has not become ravioli. The quality of the noodles is not bad. There are four choices for Master Hong to order noodles. In addition to wide noodles, you can also choose rice noodles or winter noodles.
【"Noodle sweeping" artifact-sauerkraut and secret chili sauce】
It is said that Taiwanese people eat beef noodles with sauerkraut. Different from Sichuan Sauerkraut, which is more spicy and red, this dish is a bit sour and sweet, it just feels very fresh and not too sour or too red.
Chili sauce tastes special. For the Flemish writer, there is no spicy feeling at all. But it is really fragrant, and it seems to add some flavor of bean curd, so it has a special salty fragrance.
In addition to noodles, Master Hong actually has many snack options.
【Huazhiwan】
The owner said that their fish ball soup soup base uses "lard onion" (the pig skin is boiled into a stock soup, the top layer of fat is extracted and the red onion is slightly fried), so it does not need MSG. The taste of the soup is still relatively light, but it is not tasteless.
【Sakura Shrimp Fried Rice】
This fried rice was first seen in LA. The so-called sakura shrimp is actually only a kind of small shrimp that is produced on the east coast of Taiwan. It is named after the color like cherry blossom. This fried rice is not fragrant, and the umami taste of the shrimp has raised the level of ordinary fried rice, but because of the shrimp, the fried rice is slightly salty.
【Fried ribs】
We also ordered fried pork ribs, but it felt quite good. But the spirit of eating is delicious, so we still cut a small piece to taste. The pork ribs are of good quality, slightly sweet, crispy on the outside and tender on the inside, which is the taste of Taiwan in the impression.
Summary: Reminder, Master Hong is more expensive than other Chinese noodle restaurants. Although Master Hong's main dishes are simple beef noodles, fried rice, and Taiwanese snacks, they all highlight simple but casual cooking. Their kitchen is semi-open, and interested customers can also go and watch the noodles. The owner also mentioned that part of the tips received will be given to the chef as a thank you.
Master Hong Beef Noodles
Chef Hung Taiwanese Beef Noodle
Address: 2710 Alton Pkwy, Ste 117, Irvine, CA 92606
Website:chefhunggnoodle.com
