Description
A super-spicy specification inheriting Sichuan DNA, where the broth's surface is covered in bright red oil, hitting hard with massive beef tallow, chili oil, Pixian doubanjiang, and Sichuan peppercorns.
Restaurants serving Sichuan Spicy Beef Noodle Soup
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef shank
- Beef tallow
- Sichuan peppercorns
- Pixian doubanjiang
- Dried chilies
Instructions
- [Authentic Recipe]
- Make the decisive 'Hongyou' (Red Oil). Melt beef tallow at low temp, slowly fry massive dried red chilies, Sichuan peppercorns, star anise, and cassia to transfer aroma and heat, then strain.
- Heat this bright red tallow in a pot, sauté Pixian doubanjiang and grated garlic until fragrant.
- Add blanched beef, pour soy sauce, wine, and beef bone broth. Sprinkle extra Sichuan pepper powder and simmer for
- hours.
- Pour this red, clear, super-spicy broth and meat generously over boiled noodles, heaping chopped green scallions and cilantro on top.
Learn more Spice, substitutes, tips
Key spices
Intense numbing of Sichuan peppercorns
Substitutes at Japanese supermarkets
Store-bought Mala hotpot base, Thick Chinese noodles
Pairing
Sweet Iced Soy Milk(Bing Doujiang)
Trivia
[Hardcore] Said to be the root of Taiwanese beef noodles, created by soldiers (Waishengren) who crossed from mainland China (especially Sichuan) after the war to recreate their hometown taste.
Eating tips & etiquette
[Unique Eating] When your tongue goes numb from the heat, alternate drinking sweet, cold soy milk to extinguish the fire in your mouth, entering an infinite loop!
Allergen
Wheat, Beef, Soy