Description
The soul food representing Guilin, Guangxi. Ultra-thick rice noodles are tossed in a master stock (Lu Shui) brewed from beef bones and dozens of spices. Topped with crispy fried pork belly (Guo Shao) and peanuts. Eaten predominantly soupless (Gan Ban) by locals.
Restaurants serving Guilin Rice Noodles
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We are researching restaurants that serve this dish.
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
- Thick rice noodles
- Beef bone broth
- Pork belly
- Peanuts
- Pickled long beans
- Spices
Instructions
- [Authentic Recipe]
- (Master Stock) Brew a secret sauce for
- hours using beef bones, soy, fermented tofu, and 20+ medicinal spices like star anise and monk fruit.
- Deep-fry a pork belly block until golden and rock-crispy to make 'Guo Shao', then slice.
- Boil thick fresh rice noodles and plate.
- Drizzle spoons of the master stock; top with crispy pork, sliced beef, fried peanuts, sour pickled long beans, and scallion.
- Toss and eat, finishing by adding a splash of beef broth.
Learn more Spice, substitutes, tips
Key spices
Depth of the spice-infused master stock and the crunch of fried pork belly、揚げ豚のサクサク感
Substitutes at Japanese supermarkets
Use JP thick rice noodles or Udon; make sauce with beef bouillon and Five-Spice
Pairing
Cold Herbal Tea / Fried Egg
Trivia
Originates over 2000 years ago during the Qin Dynasty when homesick Northern soldiers, missing wheat noodles, ground rice into a dough to make noodle substitutes.
Eating tips & etiquette
Toss the sauce at the bottom completely with the noodles before eating. After finishing the noodles, it is the Guilin style to pour free 'beef bone broth' from a pot in the shop into the bowl to drink the remaining sauce.
Allergen
Beef, Pork, Peanuts, Soybeans, Wheat