Taiwan's signature beef noodles hit Washington

Hou Chun-sheng, winner of the 2011 Taipei International Beef Noodle Soup Festival, presented his sumptuous braised spicy beef noodles for guests at the Twin Oaks estate in Washington that evening.

Hou told the diners that it took him three to four years to perfect his recipe that incorporates Western and Asian ingredients, such as tomato paste, fermented tofu and Chinese medicinal herbs.

One of the guests, former U.S. Congressman David Wu, who was born in Taiwan, said he brought his son to taste the dish that he often used to have at lunch when he did summer jobs in Taipei.

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