Kangshifu Braised Beef Noodles
中国全土の列車の匂い！13億人が食べた「赤いパッケージの王様」
Description
The flagship product of Kangshifu, reigning as the absolute #1 in China's instant ramen market. Marked by a bright red package. A soy-based beef soup (Hong Shao Niu Rou) intensely spiked with Five Spice (star anise/cinnamon). Board a Chinese long-distance train, and crowds holding this cup noodle always gather around the hot water dispenser, filling the entire train with this star anise smell.
Classification: Everyone, Instant Food, Ramen, Kangshifu, Braised Beef Noodles, National Food, Five Spice Powder, Classic
Shops selling Kangshifu Braised Beef Noodles
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fried noodles(Wheat flour)
- Beef tallow paste
- Soup powder (Soy
- Star anise
- Beef extract etc.)
- Dried scallion
- Dried beef flakes
Instructions
- [Authentic Recipe]
- [For Packet Noodles]: Boil noodles in water, add soup powder, dried veggies, and the 'flavor-determining special paste solidified with beef tallow (Jiang Bao)'.
- Topping with cooked sausage (Xiang Chang) or fried eggs makes it even more 'Chinese student style'.
Learn more Substitutes, pairings, tips
Key spices
Intense exotic aroma of star anise and cinnamon、and thick、heavy depth of beef tallow
Substitutes at Japanese supermarkets
(Irreplaceable. Intense star anise aroma absent in JP cup noodles)
Pairing
Wanglaoji (Sweet tea) / Xiang Ba Lao Braised Egg (Topped with vacuum-packed black egg)
Trivia
Available in packets (Dai Zhuang) and cups (Tong Zhuang), piled massively in the most prominent spots of Asian stores. The included 'special paste' is beef tallow, so it's rock-hard in winter. Placing it on the lid to warm before adding dissolves it well into the soup.
Eating tips & etiquette
Japanese initially tend to avoid it saying 'the star anise smell is too strong', but living in China for a while makes you inexplicably crave this 'Red Devil' late at night.
Allergen
Wheat, Soybeans, Beef