Beef Noodle Soup: from Sichuan, to Taiwan, and back

Summary by Krater

This video covers the history and recipe for Sichuan Red Braised Beef Noodle Soup, demonstrating two versions: an authentic Sichuan noodle-shop style and an easier home-style inspired by popular instant noodles.

From the video

Answers: How do you make Sichuan Red Braised Beef Noodle Soup at home?

• Taiwanese beef noodle soup history
• Sichuan red braised beef noodle soup recipe
• Instant noodle inspired beef noodle soup
• Sichuan chili bean paste in noodle soup
• Dried yellow peas in noodle soup

Ingredients

• 700 g beef brisket
• 2 L water
• 2 inches ginger
• 1 tbsp Shaoxing wine
• 3 scallions
• 1 tbsp vegetable oil
• 4 tbsp Sichuan chili bean paste (Pixian Douban)
• 6 tbsp oil
• 2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp salt
• 1/2 tbsp Sichuan pepper corns
• 2 star anise
• 6 cloves
• 8 pieces dried sand ginger
• 1 Chinese black cardamom (tsao guoko)
• 50 g dried chili peppers
• 150 g Sichuan Caiziyou oil
• 1/4 onion
• 1/2 cinnamon stick
• 1/4 tsp fennel seed
• 100 g dried yellow peas
• 1/4 tsp baking soda
• 200 g all-purpose flour
• 90 g water
• 350 g pork bones
• 2 tsp chicken bouillon powder
• 1/8 tsp white pepper powder
• 1/16 tsp onion powder
• 1/16 tsp garlic powder
• 1/16 tsp cayenne pepper
• 1/16 tsp MSG

What it concludes

• The Taiwanese version of beef noodle soup originated from military-dependent villages in Taiwan after the Civil War.
• Sichuan red braised beef noodle soup requires simmering beef brisket with various spices and chili bean paste for 90 minutes.
• Yellow peas can be soaked and boiled with baking soda to mimic the texture of stewed peas found in noodle shops.
• Making fresh noodles requires combining flour, salt, sodium carbonate, and water, kneading, resting, and using a pasta maker.