I'm the owner of Whole Foods here in the East Village.

So we make Taiwanese traditional beef.

It'll soup in Taiwan.

There's many different kinds.

You know, a beautiful soup shop are like pizza parlors in New York City.

Every neighborhood has one.

We make ours very home style.

That's red cooked or fermented broad bean paste, rock, sugar, our own blend of spices, that distant old warming.

You know, this dish was originally from the soldiers who came from parts of China and settle on.

You know, they wanted a taste of home, and originally there wasn't noodles and there was a beef dish.

But that was so poor that they had asked Metals to make a dish that was sustenance on after the first film was made became so popular.

Now it's the national dish of Taiwan, the most important part about meeting beef noodle soup.

It's just a lot of patients, you know.

Soup is a slow process.

Start off.

We used mostly shin bones.

You know we'll let that go for an entire day, and then afterwards we had our old blend of spices star in these clothes.

Sexual better corn cinnamon, goji Berries, white peppercorns, black and a few other things in their two way actually cooked the beef separately with aromatics.

The Asian trinity ginger, garlic, onions, fermented broad being pace rock sugar gives it a nice, glistening texture and look.

We put a couple different types of soy sauce H soy sauce and dark soy sauce.

And then, from there we add in the beef shanks to stir fry.

You know it cooks the outside of the meat a little bit, helps brown it just a little bit.

And then we had a little bit of water.

We braise it on.

One of the most important parts about that process is that after you cook it, you let it chill.

You really wantto let it settle and re absorb all the liquid that's been raised to keep it juicy and flavorful.

And then, from there we cooked noodles.

You know, Tony, sow Wheat noodles air are very different than fallen noodles or rama noodles.

You know how many of those were made with flour, water, salt, That's it.

And when you're really looking for is a silky texture and you wanted to be chewy.

We add in a beef tallow on bone marrow mixture.

You pull the noodle out, put it in the beef mixture.

We toss him.

When we had our scallions, then we had a neat that we had the suit garnish it and tried to as quickly as possible to give him a kitchen table.

That's it.

I grew up in Los Angeles, more specifically sent General Valley.

You know, it's a place where when Pizza Hut goes out of business, you know, the Chinese restaurant bills in and I'm not exaggerating.

There's maybe 1000 Chinese restaurants where he grew up with and, you know, we had a really authentic Tony's restaurants, you know, different types, whether was quick surf I noodle shop and not knowing much about American food.

Besides, like going to get it out or something like that.

So really just kind of embedded in soaked in Asian culture, you know, this is how we grew up eating.

We wanted to share that with everyone in New York City.