EAT & TRINK | Pfalz Riesling and Taiwanese Beef Noodle Soup

By

Joyce Lin

•

•

Volume 05, Then & Now •
, ,
Photo credit Joyce Lin

If you ask a person from Taiwan to choose the 10 dishes that best represent his or her cuisine, Taiwanese Beef Noodle Soup is inevitably on the list. More than a beloved national dish, the soup has become something of an obsession — like pizza to New Yorkers.  Taiwanese Beef Noodle Soup was created by soldiers who retreated with the Nationalist government from mainland China to Taiwan in the 1950s. For political reasons, they were banned from returning to their hometowns. Missing both family and familiar cuisine, the soldiers used local ingredients to create a dish that evoked the flavors…

Membership Required

You must be a member to access this content.

View Membership Levels

Already a member? Log in here
Avatar photo

Born and raised in Taiwan, now based in NYC, Joyce Lin is a sommelier, writer, educator, and wine consultant, holding both CMS and WSET 3 certifications. Joyce’s interests in food and wine led her to create 酒意思Sip with Joyce, an omnichannel platform providing wine pairing ideas with daily meals, specializing in Asian cuisines. Joyce believes that through food and wine, people of diverse backgrounds can be unified and share the joy of life with each other.

Similar Posts

Eat + TRINK | Wurstsalat as Mood Board
·

Eat + TRINK | Wurstsalat as Mood Board

ByEmily Campeau

I felt lonely on the Internet the day I started researching the origins of Wurstsalat.  I looked in far-flung corners of the web for sausage scholars who might have dedicated time to writing about the rules and methods of this intriguing dish. When I hit a wall, I did what any well-trained millennial would do and typed #wurstsalat into Instagram’s search bar.  The things I saw there were either appetite-inducing or frightening, sometimes both at once. Lying in the cascade of pictures amidst German cowboys, balsamic glaze swirls, wedding celebrations, crinkle-cut fries, and loads of curly parsley was a possible answer: Wurstsalat is…...

Membership Required

You must be a member to access this content.

View Membership Levels

Already a member? Log in here
Silvaner’s Moment is Now
· · ·

Silvaner’s Moment is Now

ByChristoph Raffelt

Silvaner. It’s complicated. Ask about its nature or character, and like as not you’ll get one answer: asparagus. With delicate vegetal aromas and moderate acidity, Silvaner is indeed a near perfect pairing for the fabled stalk that emerges from the earth to fill German grocery stores and market stalls annually between April and June. Yet, stop for a minute and imagine: what if there were more? Silvaner is viewed as a national counterpoint to Burgundian Chardonnay or Saumur Chenin Blanc. For many years Silvaner was Germany’s most important grape variety, less inclined toward fruity fun and more toward structure, texture, spice, and earth. De facto it…...

Membership Required

You must be a member to access this content.

View Membership Levels

Already a member? Log in here
German and Israeli Wineries Join Forces

German and Israeli Wineries Join Forces

ByKathleen Willcox

The Jewish State was proclaimed in 1948; the Federal Republic of Germany founded a year later. There was a pregnant pause when many wondered if West Germany would acknowledge the past. In 1951, Chancellor Konrad Adenauer acknowledged Germany’s “unspeakable crimes toward Jewish people.” The spell of silence was broken, and Israeli Prime Minister David Ben-Gurion and Adenauer began the long, painful, still unfinished journey toward healing.  In the decades since, the people of Germany and Israel have followed their lead, with financial and cultural exchanges that each serve as a profound demonstration of human transcendence. It’s clear we have much…...

Membership Required

You must be a member to access this content.

View Membership Levels

Already a member? Log in here