Tongyi Pickled Cabbage Beef Noodles
紅焼牛肉麺を脅かす紫の刺客！「発酵すっぱ辛」ラーメンの金字塔
Description
The greatest smash-hit of the 'Tongyi' brand, the eternal rival fiercely chasing Kangshifu (red package) in the Chinese instant noodle market. Marked by a purple package. Its greatest feature is a retort pouch containing 'raw type' 'Suan Cai' (a sour vegetable akin to pickled Takana) lactic-fermented long-term in 'Lao Tan' (traditional crocks).
Classification: Everyone, Instant Food, Ramen, Tongyi, Suan Cai, Fermented Food, Hot and Sour, Purple Package
Shops selling Tongyi Pickled Cabbage 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)
- Suan Cai (Fermented mustard greens
- raw type)
- Beef tallow paste
- Chili
- Soup powder
Instructions
- [Authentic Recipe]
- [Explode Suan Cai Umami]: When pouring hot water, squeeze out the entire retort pouch of raw 'Suan Cai (fermented mustard greens)' along with the soup powder and spicy paste.
- The intense tartness of Suan Cai melts into the beef soup, completing the ultimate appetite-crazing 'hot-sour (Suan La)' ramen.
Learn more Substitutes, pairings, tips
Key spices
Intensely addictive flavor fusing piercing lactic fermentation tartness、beef tallow depth、and chili spice
Substitutes at Japanese supermarkets
(Irreplaceable. JP cup noodles rarely contain raw-type fermented veggies)
Pairing
Cola / Sparkling Water / Xun Gan (Topped with smoked tofu)
Trivia
Because it contains a heavy dump of actual pickles, not freeze-dried veggies, the 'authenticity' of the soup is abnormally high. Japanese who like sour things will undoubtedly get hooked on this over the red Braised Beef Noodles.
Eating tips & etiquette
Choosing 'Kangshifu's Red (Star anise/soy)' or 'Tongyi's Purple (Hot-sour)' is the eternal ultimate choice for travelers boarding Chinese long-distance trains.
Allergen
Wheat, Soybeans, Beef