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Mid-Autumn Festival 2015
The Mid-Autumn Festival happened again, as it does every year. And every year, it’s an excuse for me to cook dinner for my friends. This year, I decided to tackle Beef Noodle Soup. It’s my mom’s quintessential dish, and even my brother has learned how to make it. So of course I too have to learn how to make it.
Not only that, but I decided to combine French cooking techniques to it. Taiwanese flavors, Taiwanese ingredients, made in the style of beef bourguignon (namely simmering on low heat for a few hours).