How did the U.S. secretly shape Taiwan's signature beef noodle soup? | Origin & Recipe

How come an island without mass wheat cultivation and a tradition of consuming beef favors a bowl of beef noodle soup, listing it as a 'must-try' dish? What did the U.S. do to secretly shape the birth and rise of Taiwan’s signature beef noodle soup? Join me to savor this wonderful dish as we discover the story, origin and recipe behind it. Link to buy the ingredients/sauces/seasonings Sichuan Fermented Bean Paste: https://www.amazon.com/Ming-Teh-prese... Spice bag: https://www.amazon.com/%E6%BB%B7%E8%8... Taiwan Fresh Noodle: https://www.ntfoods.com/gourmet-maste... Taiwan Beef Noodle Soup Recipe For 2 Ingredients Beef shank 600g Taiwan white fresh noodle Ginger 4-5 slices Garlic 6-8 cloves Onion 1/4 Green onion 1 bunch Tomato A few pickle cabbage Spices and Sauces 1 spice bag, or 1-2 star anise, 1/2 tsp cinnamon, 1/2 tsp fennel, 1 tsp peppercorn 3-4 bay leaves 10-15g crystal sugar 1/2 tsp spicy sichuan fermented (Chili) bean paste 2 tsp rice wine 100ml soy sauce Cooking Infuse the ginger with aroma. Brown the beef. Soften the onion. Add garlic, green onion, peppercorn, fermented bean paste, and tomato. Pour in soy sauce and water until it covers the ingredients. Boil, then simmer for ~1.5 hours. Fry the pickled cabbage with chili pepper. Boil the noodles when the broth is almost ready. Use a fork or chopsticks to check the tenderness of the beef. If it easily breaks apart, the dish is ready to serve. 0:00 Intro 0:56 U.S. influence on wheat 2:56 Dish origin 4:12 U.S. influence on beef 6:03 Dish recipe 7:45 Closing *Photos and Videos Credit * Historical images and footage are either in the public domain or have been authorized for sharing by https://memory.culture.tw/ Vector (beef, wheat, flag): https://www.vecteezy.com/