Beef Noodles in Taiwan, With a Persian Twist

Travel Blog  •  Eva Holland  •  09.03.09 | 9:57 AM ET

Photo by unicellular via Flickr (Creative Commons)

I love a good tale of food cultures colliding—and this mouthwatering blog post from The Atlantic, about a Persian immigrant serving up his own brand of beef noodles in Taipei, certainly qualifies.

Here’s Davod Bagherzedh, the owner-chef of Laowai Yi Pin Niu Rou Mian (Translation: The Foreigner’s Bowl of Beef Noodles), on the key to his recipe:

“If I cooked them the traditional way, I could never compete with Taipei’s other stands, but if I make it with all Persian spices, I’d also have no business. So I import a spice from Iran called bahorat, a 12-spice mixture, and I add that to a blend of Chinese ingredients. It’s different, and people seem to love it.”

Tags: Food, Global Village, Asia, Taiwan, Middle East, Iran, Shrinking Planet

Eva Holland is the senior editor of World Hum. Her writing has also appeared in the National Post, the Montreal Gazette, the Ottawa Citizen and WestJet's Up! Magazine, among other publications. She's based in Ottawa, Canada.


No comments for Beef Noodles in Taiwan, With a Persian Twist.

Commenting is not available in this weblog entry.