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.”


Eva Holland is co-editor of World Hum. She is a former associate editor at Up Here and Up Here Business magazines, and a contributor to Vela. She's based in Canada's Yukon territory.


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

Commenting is not available in this weblog entry.