Tag Archives: soup

Huái Nán Niú ròu Tāng – Huai Nan Beef Soup – 淮南牛肉汤

Huai Nan Niu Rou Tang (淮南牛肉汤) is a special dish from the Anhui region (East of China, Northern part of Anhui) which takes over 5h to prepare. It is based on the special tasty beef broth and then noodles and other toppings are added. The dish costs 12 kuai (14 if you want a boiled egg added).

Soup: Beef, garlic, Chinese herbs, water, oil, ginger, anis, salt.
Toppings: noodles (either rice noodles or sweet potato noodles), crushed chilly sauce, cilantro, shallot, caraway, vinegar and an optional boiled egg.

Cooking Methods:
The broth takes about 5 hours to prepare. The beef is cooked and then soaked in water with ginger anis and salt to absorb the flavors.
Once it’s ready, the soup is poured in a large metal container where then separately a ladle is added with the chosen noodles. It takes one minute for the noodles to cook. Once it’s done, a spoonful of a “mysterious powder” is added to the base of the bowl. Then the cooked noodles are placed in the bowl, with the caraway on top, the cilantro and shallot and a vinegar drip. To top it, you add a spoonful of the chilly crushed sauce, and then the final touch: the bowl is filled up with the tasty huai nan beef meat soup!

There are divided theories as to where this dish originates from. Some believe this dish originates from either the nomadic Song or Yuan Dynasty people, others believe Wangan Liu to be the pioneer but it is also presumed that Kuangyin Zhao was the first. In《淮南子·齐俗训》(Huai Nan Zi Qi Su Xun), there is this account of the preparation: “今屠牛而烹其肉,或以为酸,或以为甘,煎熬燎炙,齐味万方,其本一牛之体。” which means that from the same cow meat one can obtain different flavours, such as sweet or sour, by different cooking methods. This dish is now one of the most traditional and authentic foods in the Anhui province and there are a good number of street food vendors who cook a delicious and authentic version of it for a good price.

Possible Variations:
Noodle Type- rice noodle (mi fen) or sweet potato noodle (hong shu fen)
Optional boiled egg added at the end

Xiao Long Bao – Soup Dumplings – 小笼包

Xiaolongbao (simplified Chinese: 小笼包; traditional Chinese: 小籠包; pinyin: xiǎolóngbāo) is a type of steamed bun or baozi from the Jiangnan region of China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English.[1]

Xiaolongbao are known as siohlon-meudoe[citation needed] /siɔ33lǫ̃44-mø22dɤ⁺44/ in Shanghainese (simplified Chinese: 小笼馒头; traditional Chinese: 小籠饅頭; pinyin: xiǎolóng mántóu). Mantou describes both filled and unfilled buns in northern China, but only describes unfilled buns in southern China.

The characters that make up “xiaolongbao” translate literally to “small”, “steaming basket” and “steamed buns (baozi)”, and the whole term may be literally translated as “little-basket buns”. The appearance of xiaolongbao and jiaozi (dumpling) has meant that the xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production, and is never regarded as a jiaozi (which is more usually translated as dumpling) inside China. As is traditional for buns of various sizes in the Jiangnan region, xiaolongbao are pinched at the top prior to steaming, so the skin has a circular cascade of ripples around the crown, whereas jiaozi are usually made from a round piece of dough folded in half, and pinched along the semicircle. Instead, xiaolongbao is usually regarded as belonging to a whole family of various steamed buns of various sizes sometimes collectively known as tang bao, literally “soup bun”

more/from wikipedia

Photo Credit to: https://commons.wikimedia.org/wiki/File:Xiao_Long_Bao_by_jslander_at_Din_Tai_Fung,_Arcadia.jpg