Taiwanese Beef Noodle Soup

Taiwan's national dish is a deep, dark, magnificent bowl of braised beef, chewy wheat noodles, and a broth so complex it borders on symphonic. The beef — usually shank or tendon — is simmered for hours with doubanjiang (chilli bean paste), soy sauce, tomatoes, and a bouquet of warming spices until the meat yields to a gentle tug of chopsticks.