皇后区的 台湾 快乐牛肉面

choi

Ligaya Mishan, 从新竹到纽约，台湾 '快乐牛肉面' 飘香美国. 纽约时报, Feb 2, 2018
https://cn.nytimes.com/style/201 ... odle-review-queens/

, which is translated from

Ligaya Mishan, Love in a Bowl of Beef Noodle Soup; A chef ferried his very best recipes from Taiwan to Queens. New York Times, Jan 31, 2018 (in her column "Hungry City" in the weekly Food section).

Note:
(a) "The menu is best when it focuses on forthright comfort food, like lu rou fan 滷/魯 肉飯, pork leg broken down into caramelly hunks, long simmered with rock sugar and Shaoxing wine, and heaped over rice so the flavors trickle down."
(b) "Hunks of salt-and-pepper chicken 鹽酥雞 are colloquially known as popcorn chicken in Taiwan, the name justified by airy, bubbled coats of fried potato starch."

In fact, popcorn chicken is the ENGLISH name of the dish. In Taiwan, there is no Mandarin equivalent of such.

(c) "For a recent arrival from Taiwan at my table, missing home, there was only one dish that mattered: four spirits soup 四神湯, a cloudy broth steeped with four curative herbs * * * It's [the soup is] finished with pale curves of pig intestine and a splash of wine."

四神湯
https://zh.wikipedia.org/wiki/四神湯
(is neither 四物湯 nor 四君子湯, which are Chinese medicine, not food, and do not have pig innards)