Tshik-á-mī

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TypeNoodle soup
Place of originTaiwan
Region or stateNorthern Taiwan
Main ingredientsEgg noodles, pork bone broth, sliced pork, bean sprouts, garlic chives
tshi̍k-á-mī
A bowl of tshi̍k-á-mī served with sliced pork, garlic chives, and bean sprouts
TypeNoodle soup
Place of originTaiwan
Region or stateNorthern Taiwan
Main ingredientsEgg noodles, pork bone broth, sliced pork, bean sprouts, garlic chives
Similar dishesTàⁿ-á-mī

Tshi̍k-á-mī (Chinese: 摵仔麵; Tâi-lô: tshi̍k-á-mī), sometimes transliterated as chhe̍k-á-mī, is a traditional Taiwanese noodle soup originating from northern Taiwan.[1] The dish derives its name from the characteristic "shaking" (tshi̍k) motion used in cooking the noodles. Though lesser known internationally compared to Taiwanese beef noodle soup or ta-a mi, tshi̍k-á-mī has been recognized by the Michelin Guide for its cultural and culinary value.[2]

The preparation method of tshi̍k-á-mī dates back to traditional noodle-making practices in northern Taiwan. The dish gained its name from the technique of repeatedly shaking a noodle strainer during cooking. Tradition holds that the strainer should be shaken eight times to achieve the proper texture and doneness of the noodles.[3]

While Tàⁿ-á-mī developed in southern Taiwan and was historically sold by itinerant hawkers carrying shoulder poles, tshi̍k-á-mī became a specialty of northern Taiwanese noodle shops, more specifically from the modern day Luzhou District, New Taipei.[4]

Production methods

See also

References

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