Tshik-á-mī
A bowl of tshi̍k-á-mī served with sliced pork, garlic chives, and bean sprouts | |
| Type | Noodle soup |
|---|---|
| Place of origin | Taiwan |
| Region or state | Northern Taiwan |
| Main ingredients | Egg noodles, pork bone broth, sliced pork, bean sprouts, garlic chives |
| Similar dishes | Tàⁿ-á-mī |
Tshi̍k-á-mī (Chinese: 摵仔麵; Tâi-lô: tshi̍k-á-mī), sometimes transliterated as chhe̍k-á-mī, is a traditional Taiwanese noodle soup originating from northern Taiwan.[1] The dish derives its name from the characteristic "shaking" (tshi̍k) motion used in cooking the noodles. Though lesser known internationally compared to Taiwanese beef noodle soup or ta-a mi, tshi̍k-á-mī has been recognized by the Michelin Guide for its cultural and culinary value.[2]
Origin
The preparation method of tshi̍k-á-mī dates back to traditional noodle-making practices in northern Taiwan. The dish gained its name from the technique of repeatedly shaking a noodle strainer during cooking. Tradition holds that the strainer should be shaken eight times to achieve the proper texture and doneness of the noodles.[3]
While Tàⁿ-á-mī developed in southern Taiwan and was historically sold by itinerant hawkers carrying shoulder poles, tshi̍k-á-mī became a specialty of northern Taiwanese noodle shops, more specifically from the modern day Luzhou District, New Taipei.[4]
Production methods
Tshi̍k-á-mī is made with yellow, lye water–treated egg noodles. The noodles are cooked by steeping in hot broth with a strainer, then lifted and shaken repeatedly to remove excess liquid and achieve the desired bite.[5]
The broth is traditionally made from pork bones and belly, sometimes enriched with old hen or Chinese medicinal herbs. The cooked noodles are served in a bowl of broth with blanched garlic chives and bean sprouts, topped with thinly sliced pork (usually from the hind shank). A drizzle of lard oil and fried shallots is added before serving.[6]
See also
References
- ^ "蘆洲麵香傳百年 在地古蹟有特色" (in Chinese (Taiwan)). The Epoch Times. 11 October 2011. Retrieved 12 September 2025.
- ^ "From Ta-a Mi To Tshik-a Mi: What's The Difference?". Michelin Guide. 19 October 2020. Retrieved 12 September 2025.
- ^ "摵仔麵，你哪位？切仔麵出自蘆洲、台灣光復後爆發成長" (in Chinese (Taiwan)). Food Next. 10 December 2021. Retrieved 12 September 2025.
- ^ 李定宇 (18 April 2025). "蘆洲41年切仔麵老店無預警停業 在地人婉惜" (in Chinese (Taiwan)). United Daily News. Retrieved 12 September 2025.
- ^ "廟口美食 一碗切仔麵傳承五代" (in Chinese (Taiwan)). Taiwan Television. 18 April 2021. Retrieved 12 September 2025.
- ^ 鍾奇峻 (19 April 2022). "相傳是蘆洲切仔麵的「發跡元老」！精華大骨湯飄香半世紀超濃郁" (in Chinese (Taiwan)). ETtoday. Retrieved 12 September 2025.