Taiwan’s national dish of beef noodle soup at Yong Kang + perfectly flaky scallion pancakes in Taipei

I was told by a couple of Taiwanese-American friends that Yong Kang Beef Noodle served some of the best beef noodle soup in Taipei. In the evening after I gave my TEDxTaipei Talk, I rewarded myself with a trip to Yong Kang.I think the first time I ever tasted Taiwanese-style beef noodle soup was at Sanding in Houston. The broth is aromatic with remnants of five-spice, which typically consists of star anise, cloves, cinnamon, fennel seeds, and peppercorns. In a typical bowl, you’ll find beef (duh), bon choy, medium-width noodles, and (if you’re lucky) pickled bits of mustard greens. The last item, while sometimes missing from the bowls I’ve slurped, are crucial to counterbalance the oily richness of the stew.I like Taiwanese beef noodle soup well enough, but sometimes I find the broth too oily for my liking. Yong Kang’s soup, however, was pretty delicious. There are two kinds: one with the richer, more aromatic broth; and one with a blander, clearer broth. I opted for the former and was pleased by both the quickness of its delivery to my table and its flavors. I must say, though, I found the beef noodle soup at Din Tai Fung superior—the broth at DTF’s version tasted more harmonious and the noodles were a better chewy texture.Regardless of my opinion, Yong Kang was packed on a Tuesday evening. Luckily, it was just my friend and me, so we were seated promptly, but there looked to be a short wait upon our exit.Down the street, on the corner of the main intersection, was this little food stand pushing freshly fried scallion pancakes. I love this stuff—it’s probably one of my favorite Taiwanese snacks: crispy, flaky, yet so simple.The queue was a bit lengthy, but not unmanageable. I waited maybe 15 minutes until I got to order, then maybe another five before getting my hot goods handed to me in a paper bag.There were a number of high school students in line, which attests to the snack’s popularity and moderate pricing. You could get it with egg or without; naturally, I got one of each.They were piping hot, so I had to wait a few excruciating minutes before taking my first bite. From the waiting in queue to waiting for my order to waiting for the pancakes to cool to a humane temperature, all that waiting was worth it because those scallion pancakes were BOMB, quite possibly my favorite food I tried while in Taipei. (No one can ever say I’m too fancy!)I have no idea what the name is of this particular scallion pancake stand but, like most Asians, I’ll tell you by landmarks: it’s down the street from Yong Kang at the intersection. Look for a line. And if you have an idea of which stand I'm talking about, please share the address in the comments section.Beef noodle soup and scallion pancakes are iconic Taiwanese dishes. Who makes them best?Yong Kang Beef NoodleNo.17, Lane 31, Section 2, Jinshan South Rd.Taipei, TaiwanPhone: +886 2 2351-1051