tshi̍k-á-mī

A bowl oftshi̍k-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 aschhe̍k-á-mī, is a traditional Taiwanese noodle soup originating from northernTaiwan.^[1] The dish derives its name from the characteristic "shaking" (tshi̍k) motion used in cooking the noodles. Though lesser known internationally compared toTaiwanese beef noodle soup orta-a mi,tshi̍k-á-mī has been recognized by theMichelin Guide for its cultural and culinary value.^[2]

The preparation method oftshi̍k-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]

WhileTàⁿ-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 dayLuzhou District, New Taipei.^[4]

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]

• Taiwanese cuisine
• Taiwanese beef noodle soup
• Tàⁿ-á-mī
• List of noodle dishes

• Taiwanese noodle dishes
• Taiwanese cuisine
• Noodle soups

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