拜托帮忙写一张英文的菜谱

"To make a bowl of good beef noodle soup, the soup and meat must be cooked separately," insists Charlie Chang, executive sous-chef at the Lai Lai Sheraton Hotel's food and beverage division. The broth, explains Chiang Chih-lun, chef at Hsiao Er Ta, "is made by boiling mainly beef bones." These principles apply to all styles of beef noodle soup. For the Szuchuan-style, marbled sirloin complete with tendon is cut in chunks and boiled with sliced beans, ginger, garlic, and chili peppers. Nowadays many people, especially younger generations, cannot eat much chili pepper, so various degrees of hotness have been adopted. Some chefs even substitute tomatoes for chili peppers for their similar reddish color. The addition of tomato adds a slight acidity and sweetness, which further stimulates the appetite.

Red peppers, sliced green onions, and pickled cabbage are served on the side to assure just the right blend of flavors.

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