

· By Jackie Wei
The Soul and Star of Beef Noodle Soup 牛肉麵的靈魂與主角
If the soul of beef noodle soup lies in its aromatic broth, then the richly flavoured beef is undoubtedly the star of the show.
The broth sets the stage, providing a flavorful backdrop full of warmth and depth. The beef takes center stage, driving the narrative of each bowl with its tender, succulent layers. The textures and flavours of the beef elevate every bite, adding intrigue and satisfaction. Choosing the right cuts of beef is the key to crafting an authentic bowl of beef noodle soup, as each cut brings its unique "performance" to the table.
At Gubahmi, our Braised Beef Noodle Soup features beef shank, known for its tendons and firm texture. After slow cooking, it develops a delightfully chewy quality, perfectly absorbing the rich flavours of the broth, delivering layers of taste in every bite. For our Tomato Beef Noodle Soup, we chose brisket, a cut rich in fat and collagen. After prolonged simmering, it becomes tender yet flavorful, with a chewy texture that grows more aromatic with each bite. The tangy-sweet tomato broth pairs seamlessly with the brisket, creating a bold and unforgettable flavor. These carefully selected cuts of beef ensure that every bowl is an exceptional culinary experience, offering diners a taste of authentic Taiwanese cuisine.
When preparing to launch Gubahmi’s beef noodle soup, I explored nearly every butcher shop in Ottawa in search of the ideal cuts of beef. One day, I visited a high-end butcher shop and asked if they had beef shank. The owner smiled, walked into the cold room, and pulled out an entire beef leg. He began cutting it on the spot, explaining that most local customers didn’t specifically ask for shank—it was often ground into mince. Watching him expertly carve out the shank, I not only saw the meticulous craftsmanship behind it but also envisioned the rich broth soaking into the tender, chewy beef, creating the perfect bowl of braised beef noodle soup.
Every bowl of Gubahmi Beef Noodle Soup embodies our dedication to sourcing the finest ingredients and crafting each dish with care. Every bite of beef carries the flavour of home and the story behind our passion.
This bowl isn’t just about warming your stomach—it’s about warming your heart. Click the link below to order and experience the love and flavor we’ve poured into every bowl!
如果說牛肉麵的靈魂是那香氣十足的湯頭,那濃郁入味的牛肉無疑是這場美食故事中的主角。
湯頭鋪墊了背景和氣氛,讓每一口湯都充滿情感與溫度;而牛肉則引領著整碗麵的劇情發展,咀嚼間的層次感,讓每一口都充滿驚喜與高潮。選擇適合的牛肉部位是打造道地牛肉麵的關鍵,因為每個部位都有屬於自己的“演技”,只有用對了部位,才能讓顧客品嘗到最滿足的牛肉麵。
Gubahmi的紅燒牛肉麵選用牛腱肉,這個部位帶筋且肉質緊實,經過燉煮後口感更加彈牙,略帶嚼勁,並能完美吸收濃郁的湯汁,每一口都層次分明。至於番茄牛肉麵,我們則選用了牛腩肉,這種部位富含脂肪與膠質,經過長時間燉煮後耐嚼且越嚼越香,與酸甜的番茄湯底相得益彰,滋味濃郁、回味無窮。透過這些部位的細緻搭配,我們讓每一碗牛肉麵都成為不可多得的佳餚,帶給顧客最道地的台灣滋味。
在準備推出 Gubahmi 的牛肉麵時,為了尋找理想的牛肉,我當時跑遍了渥太華的肉舖市場。有一次,在一家高檔肉舖,我詢問老闆是否有牛腱肉。結果老闆笑著從冷庫裡拖出一整支牛腿,當場開始分切。他告訴我,大部分當地的白人顧客不會特意要求牛腱肉,這些部位通常直接被做成絞肉。看著老闆專業地將牛腱分切出來的那一刻,我彷彿已經看到了紅燒牛肉麵中濃郁的湯汁完美融入彈牙牛腱的畫面。
每一碗 Gubahmi 牛肉麵,都蘊含著我們挑選牛肉的細心與堅持。每一口牛肉,都是經過層層篩選的成果,帶著家的味道與我們的故事。
這碗麵不僅暖胃,更暖心!現在就點擊下單,試試這份用心打造的台灣味道吧!