Xi Hu Niu Rou Geng (West Lake Beef Soup)
It expresses the lake surface of West Lake! Premium beef soup with egg whites floating like snow
Description
A visually stunning soup representing Hangzhou. Finely minced beef, silken tofu, and cilantro are boiled in a starch-thickened broth. Finally, egg whites are drizzled in, floating like snowflakes on the surface. A soothing banquet staple.
Restaurants serving Xi Hu Niu Rou Geng (West Lake Beef Soup)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lean beef
- Egg whites
- Silken tofu
- Coriander
- Wood ears
- Potato starch
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- Mince lean beef into rice-grain-sized bits.
- Velvet with wine and starch, then blanch.
- Boil premium broth, add micro-diced tofu and wood ears.
- Add beef, season with salt and white pepper.
- Thicken heavily with starch slurry.
- Drizzle egg whites in a thin thread into the boiling soup.
- Stir gently so the whites puff up like snowflakes.
- Garnish with cilantro and sesame oil.
Learn more Spice, substitutes, tips
Key spices
Refreshing sting of white pepper and cilantro aroma
Substitutes at Japanese supermarkets
Can be made with JP minced beef, tofu, and egg whites
Pairing
Fried Rice / Xiao Long Bao
Trivia
[Trivia] Named because the green cilantro and white egg whites resemble the serene surface of Hangzhou's West Lake. It is a masterpiece of historical thickened soup (Geng) dating back to ancient China.
Eating tips & etiquette
[Unique Eating] Scoop with a spoon; the beef and egg whites dance in the thick broth. The beef umami and tofu smoothness unify, requiring no chewing. The sting of white pepper and cilantro aroma function as the perfect palate cleanser.
Allergen
Beef, Eggs, Soybeans, Wheat