Hey guys, a few notes: 1. Before anything, we want to make it clear that this video has been in the works for months in advance, even since before our recent trip to Sichuan in January. It was never conceptualized as and shouldn’t be taken as a commentary on current events. That said, we decided to go ahead with this video now anyway, partially *because* the ongoing tragedy brought to us a sort of... human connection? to historical footage that's often so easy to siphon away in the whole "this is just history" section of your brain. 2. The movie at 0:52 was “A Brighter Summer Day” (牯嶺街少年殺人事件). Set in a military dependents village, it’s a beautiful film that’s… gut wrenchingly sad. Heavily recommended, but be warned that it’s definitely something that you need to be in the mood for. 3. Man, noodle soups are so hard to film. Noodles love to drink up soup. After 5-10 minutes of sitting around (common when you’re running around filming stuff), your bowl ends up *way* dryer than when you started. 4. There definitely are *some* Taiwan restaurants in the mainland - there’s a place that I quite like in Shenzhen (can’t seem to find on Dianping right now, I can poke around for the curious) - but often these are opened up by mainlanders that simply have some familiarity with Taiwan food. We’ve gotten in trouble in the past using northeastern restaurants in Shenzhen as a guide for certain dishes, so generally we have to have a really high degree of confidence in a restaurant before using it as the basis for a recipe. 5. Forgot to say in the video - the red braised beef also freezes really well. So if you’re not sure you can down it all in a week’s time, no worries. You might want to portion it out before freezing, though. 6. Beef shin is also another really classic cut of beef for this. 7. Often at the noodle shops in Sichuan, you’ll have a choice of ‘red soup’ - which has a chili oil base, like we did today - and a ‘white soup’, which is just pork bone stock plus toppings. 8. I don’t have too much experience cooking split peas personally (apologies), so if you have any ideas on timing and such to get the split peas to roughly the consistency that we have here, definitely leave a line. From a quick google it appears to be ~20 minutes, no need to soak. Will edit this when I have better information. 9. Obviously, feel free to mix and match these versions. Want to do the instant noodle version, only with stock, Lao Gan Ma, and the seasoning mix from the noodle shop version? Go for it. Will probably edit this with a few more notes in a bit. And thank you for the patience of watching a 17 minute recipe video lol... hope you enjoyed it, we definitely threw all we had at this one :)
10. Chinese supermarkets sell a "spice bag for braising" that's excellent for lazy people. Usually doesn't have sichuan peppercorn though so that still needs to be added.
So for years your guidance has been to just skip when one can't find white or black cardamom, but I always have Indian green and black/brown cardamom and have went ahead and used the brown cardamom in meat braises, because good sub or not, it tastes good (brown cardamom + braised meat is actually quintessential in North India). Do you have any general comments on comparing the flavors the each set of cardamom?
When you say beef brisket, do you mean the US definition of it or the UK definition (beef plate)? I've braised using the US definition of brisket and it's much drier than plate.
Growing up in Taiwan there are a few of key differences in the common Taiwanese version 1) Beef Shank is the most common followed by Beef Rib Finger meat. Brisket would be very unusual. 2) General public preference is for the use of beef bone instead of pork bone stock to create an all beef dish (although some restaurants may be using pork bone but not admit it). 3) Smushed peas in beef noodle is incredibly foreign to me. I've never seen it before and do wonder what it tastes like. 4) Stir-fried pickled mustard greens 酸菜 are almost a required condiment for some reason. Your red braise technique is quite similar. Aside from star anis, I would say white cardamoms is key! Anyhow, I love your videos because you don't just explain the recipe, but also describe the background, rationale behind a particular technique, options and alternatives. Thank you!
@@daikon6377 One of my best friends is from Taiwan, and his family used to run a Taiwan Beef Noodle shop. He has promised to coach me, but I'm still waiting. lol
@@daikon6377 This video ruclips.net/video/uLGkYRx7V7k/видео.html is closest to my own recipe, but this one ruclips.net/video/IK1m8rnjk2w/видео.html is legit too featuring the stir-fired pickled mustard greens, which you can buy already pickled in asian markets so you don't have to pickle them yourself. The key difference maker for me is to make the beef shank braise before bed time, simmer for one hour (for sliced 1/4" beef chunks, 90 min for whole beef shank/tendon), turn off the heat, don't open the lid and go to bed. You will be tempted to open the lid and taste, but don't. The residual heat will make the tenderness of the beef just right. The beef will gently absorb the flavours of the braise overnight and the beef will make the soup so much better. This is similar to how curry tastes better on day two. In the morning, I'd separate the beef from the soup, then reassemble the dish with freshly cooked noodles.
I would love to see this channel do a breakdown of the so-called "8 Great Cuisines" of China, the 八大菜系. To me, unless it's Sichuanese like here, I couldn't tell you one from the other at all, and your explanations are always easier to understand than those made by and for people within the country.
Ha! We might do something on the topic one day, because it's definitely something we feel passionately about. So like... we strongly believe that "The eight great cuisines" significantly *undercounts* the number of cuisines in this country. Some incredibly obvious omissions: Northeastern food, Northwestern food, Guangxi food, Guizhou food, Hubei food, Henan food, Yunnan food. Further, we strongly believe that many of the cuisines can and should be subdivided into multiple cuisines - for example, if you look at Fujian food (Min), we strongly believe that you can likely separate north Fujian (Min bei) and south Fujian (Min nan) into their own distinct cuisines. And in Guangdong, we're probably looking at at least three distinct cuisines: Cantonese (Yue), Hakka, and Teochew. And even more if you decided to split Cantonese cuisine up into micro-regions! You can do this exercise the country over. There's a mind-numbing amount of diversity here. We could do this channel weekly for the rest of our lives and die only have scratched the surface.
@@ChineseCookingDemystified Don't you dare die. :) 1. There's a whole lot of cooking I'm still interested in. 2. And more importantly. You two are not only among the best on RUclips (or anywhere for that matter), but you seriously feel like someone I'd love to have stop by for coffee and chat. Frankly, you seem to be friends who've just not had time to stop over because you're busy (well, that and the 18 hr. flight from China to Los Angeles.) Seriously, thanks for everything you both do and the amount of work you put in.
@@ChineseCookingDemystified I'm from Hubei and I still don't know what's truly unique/signature to that province. To me it's a mashup of Hunan and Sichuan.
@@PhilLuo One side of my family is from Hubei. Yeah its culinary identity is really vague. What I remember most is lots of meatballs, fish balls, fish cakes and meat loaf for the New Year, lots of fish and lotus roots (because of the lakes), and Wuhan breakfast items like re gan mian and dou pi, oh and lots of deepfrying...
I just finished making this for my dad and I. The first version but with pre made pork broth, chilli crisps and dry noodles. WOW. I must admit I haven’t had the real thing in China but WOW. Best soup I have ever had. Worth the effort. Thank you so much for sharing.
Whoa whoa whoaaaaaaaa dude *THIS* is how you guys need to be doing videos, with the historical tapestry of dishes and the culture, maybe not every single video but every third or fifth or something, so goooooood
The noodle-making part reminds me of my favourite noodle-making channel おうち麺TV. If you’re into making alkaline noodles at home, Japanese have a thing called 小野式製麺機 (Ono Style Noodle Maker) that is much beefier and powerful than regular pasta machines for this kind of doughs. Even if you can’t get one (odds are not high), it’s weirdly comforting to just watch one at work, even on video.
This is very interesting. I actually work at a Sichuan style Hot Pot restaurant and my boss makes 红烧牛肉 every week for our 牛肉面. I've always wondered about how to make it myself but I'm a waiter so I generally don't have the time to go stay in the back for an extended amount of time to watch how it's made. Thank you for making this video and especially for the history lesson. Very interesting and informative! Incidentally, I'm much more of a fan of the thicker slabs of beef. That's how my boss makes it, that's how I used to get 牛肉面 when I lived in Beijing, and it's always how I envision the dish when I think about it.
Awesome video! Suggestion: for the hard to source spices you can buy a Vietnamese “pho” spice pack that usually has cardamom, cloves, star anise, etc. if you don’t use all the spices for the beef noods you can use it to make pho or even roast some of the spices and grind them to make a garam masala if you choose to make an Indian dish! Take care and keep up the great work!
Thanks for the video. Interesting how recipes spread throughout the Asian community. My mom taught we a recipe like this and I've always thought it was a cantonese recipe.
Peas are pretty commonly available here in Canada and I believe in the US as well. Yellow or green whole or split can be found at all large retailers like Walmart, Giant Tiger, Metro Inc.stores and Loblaw Companies Limited to name a few. This week I have used both 5 out of 7 days for meals (as well as a variety of lentil, bean and grain with or without meat). The only way to know how to cook them is to cook them; learn by do. Yellow and Green and each of the others all behave differently, and skin on or off impacts outcome too. Today, 45 mins of 100 grams each Ham Spec and Split Green in my rice cooker gave me a very nice pea soup with the peas only about 2/3rds cooked down, had I added another 150ml of water and reset the cooker it would have completely disolved the peas but I don't like green pea soup like that, yellow for sure love it fully creamy but not green.
I find using an instant pot makes a great pork stock as a byproduct of cooking for work. Just cook your bone in pork for ten to fifteen minutes and let cool. I like to use about a half cup of vinegar in addition to a half cup of water and salt. You can use any liquid you want, but don't use too much or the stock will be diluted. It also makes a good chicken stock, but that takes work. It doesn't seem to work very well with beef, but I may not have the hang of it yet.
Here on Long Isle (New York) braised beef noodle soup, along with authentic chinese regional cuisine, has become increasingly popular in recent years, and I actually have 2 noodle shops within delivered takeout distance of my house. Both use brown beef broth as their base, rather than pork. As for the braised beef, the most common cut used in my area seems to be most commonly thick cut chuck, and occasionally boneless short rib, brisket, or plate. Chuck is most common in my area, because a lot of jewish restaurants in our area buy up brisket for corned beef, and plate for pastrami, and BBQ restaurants like those cuts too.
@@ChineseCookingDemystifiedSpeaking of Taiwan, I have some family history nearby. Dunno if I mentioned it before, but my paternal great great great grandfather was a missionary priest and linguist who served 40 years at a Mission in Amoy, from 1840-1880. Anyway, whenever I have braised beef noodle soup, it reminds me of my GGGF sailing to the far side of the world (a 4+ month journey). Taiwan and Amoy are geographically close together. 😄
@@RovingPunster Oh, that's super cool! Amoy (nowadays Xiamen) has some of the oldest ethnography records in China and some of those were compiled by missionaries~
@Geo me cards Very true, but that's 45-60 mins west of me, and not a tree in sight. I grew up with trees everywhere, so urban settings devoid of greenery seem morbidly depressing to me.
Omg we ate so much of this ramen variety, during our stay in China. we loved it. Hong shao niu rou mian LMAO still know it by heart and I can’t get my hands on it here in Germany. Anyway thanks for your great content as always. Cheers!
the instant version of this is super achievable. it would have been cool to see both of you take a shot at that packet of "red braise" paste. Sounds like something I could have in the freezer on hand for whenever
Take the braising liquid, boil it down till a spoon leaves streaks through the pan, freeze in an ice cube tray. It won't quite be a paste, but it will get the effect you want.
2:02 yeah i tried this noodle and it was actually pretty tasty, savory and herbal braised beef with like a nice garlicky kind of paste. definitely would recommend 👍👍
@@godzillalivesinwyoming4742 it was the kangshifu or sometimes called master kang braised beef noodle soup but the bowl version. you could probably get it at most asian markets/grocery stores
I wanted to travel the same road as you did, so I ordered the original instant version from Coco Island Mart. It was pretty affordable and as you said, a step beyond the instant noodles available at most US grocery stores. Next up is your reverse engineered version.
i dont ever leave comments like this but stephs headwrap is so good at the end of the vid reminds me of my partner when he leaves the house in a bonnet and i think it j looks so cute always
My auntie Heidi is Tiwannese and when i was young, around 11+12, i would go to Travis afb when they were stationed there. and she would cook for my uncle David and me and my friend who road the bus there with me and to this day i can say it was !one of a kind! !amaizing! my uncle has gone on to become an aficionado in many things Asian food and cooking, when he and his wife come to Nor Cal here, they come with a " list " and for 7 or 10 days its Chinese and Asian food every day, its fun!! i love dim sum best ♡ this year ive discovered Chinese broccoli, with the thick stems, its a staple now for me, i go to Lions Asian Foods Mkt to obtain and i never skip the mushroom section. Your show here is nothing short of wonderful , TY 1000 ♡♡♡
I don't know how restaurant in Taiwan cook the beef soup noodles as i am more familiar with home cook version, but for me this looks really foreign to me. I am super intrigued how it tastes like..... Taiwanese beef soup noodles are not spicy at all, though they almost always have spicy beef oils as condiments on the table for those who wants some heat. The beef is more a slow cook style and no fried after cooking. Having said that, as a person who loves spicy food, this looks so nice tho.
I love how I have no issue finding Tsaoko here in Serbia (local Chinese mall/market), but I have yet to see the sichuan pepper xD Will go check again next week probably
Hope it works for me, I've been trying to make this dish but it never tastes like a restaurant, always too salty and the flavor is very thin. In restaurants, the broth is darker and has more depth. I suspect they're using real stock and adding chicken powder but I'm not sure if that's what I'm doing wrong.
Note that if you're aiming for the Taiwanese version, it will likely be quite different than what we presented in this video. Do check out the recipes that we linked in the description if that's what you're after :) If you want the Sichuan version though, I strongly believe that you won't be disappointed with the no-holds-barred recipe we articulated here. It's got... a ton of complexity.
Seeing that package of KangSifu makes me really sad- all of the local Chinese supermarkets in my area mysteriously dropped the basic (red braised beef, pork rib etc) KSF instant noodles seemingly overnight and have replaced them with… something called 白象? Would not mind a bowl of hot soup to take my mind off the world regardless.
I’m not sure if you’ll see this comment, but is there any single book that does a good job of breaking down the history and associations of Chinese food culture, much in the way you did in the introductory section on Taiwan and the military dependent villages? I’d love to get a really good insight into as much of Chinese food as possible! (I understand it’s a huge huge country with so much variation but you never know!)
After eating "Sichuan style" beef noodles in Taiwan, I was really excited to try it in Sichuan. I ended up being slightly disappointed though as the actual Sichuan version is quite different. Overall, I found the Sichuan version of beef noodles quite a bit oilier, less big chunks of and lower quality beef, and less depth of flavor in the broth compared to versions I had in Taiwan.
It's not - Indian black cardamom is smaller, and has a smokier, more camphor-y aroma. That said, they do have similarities and I reckon Indian black cardamom would work well here if that's all you can get.
don't know about those beans but just made chi chi beans with cumin a little tomato paste oyster sauce and the lo ga mai brand (one with woman on face and lid ) of fermented black beans in chili oil and same brand spicy bean paste , talk about good!!!!
I don't know if it's been asked before or if you have recipes/ressources for this, but would it be possible to learn more about claypot rice? Like the one from the 'goldthread' video? Looks delicious! Thanks for your work
What is the brand name of that instant noodle bowl? I would like to try it, I tried Google Translating a screenshot but it only translated the “braised beef noodles” part. Thanks!
Yup, it's Master Kong's Red Braised Beef. Doesn't seem to be overly available online from a quick google, but it might be available at your local Asian supermarket
I was surprised to hear about travel between the mainland and taiwan province being difficult, because I usually only hear about the people who have it relatively simple cause they've presumably sorted everything out already? Like I follow a TWnese rapper on twitter and recall him showing off a card he had from the mainland to designate that he was from Taiwan but it allowed him to travel between the two.
People traveling from Taiwan to China, in the least could enter with a landing visa in most major port of entry. Other way around, needs approval from agencies on both sides.
Looks like something to scare little sister, but if you treat it like collection of things, that are worth having in your fridge it is very inspiring. Especially chilli oil, which is good for something as profane as double baked potatoes or ham sandwich.
Living in the US and having Szechuan cuisine as your favorite food is torture. Thank buddha we have channels like yours so we can give our favorite recipes a go. I really feel like Szechuan cuisine will eventually explode on the US food scene. It's just too good to be ignored.
I feel fortunate that I live near Boston so I get access to all sorts of cuisine from around the world. At least one very good Sichuan restaurant where everything is spicey and they don't pull punches for the American pallet.
Awesome. I made a Taiwanese recepy a few times, and it called for sugar. Why no sugar here? Is this part of the Taiwanese/back to China transformation?
I've been wondering for a while - when making alkaline noodles would it be ok to use alkaline water? Here where I live they sell sometimes water with pH around 9.6-10 so with that kind of water is it ok to skip sodium carbonate?
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![Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]](/img/1.gif)
Hey guys, a few notes:
1. Before anything, we want to make it clear that this video has been in the works for months in advance, even since before our recent trip to Sichuan in January. It was never conceptualized as and shouldn’t be taken as a commentary on current events. That said, we decided to go ahead with this video now anyway, partially *because* the ongoing tragedy brought to us a sort of... human connection? to historical footage that's often so easy to siphon away in the whole "this is just history" section of your brain.
2. The movie at 0:52 was “A Brighter Summer Day” (牯嶺街少年殺人事件). Set in a military dependents village, it’s a beautiful film that’s… gut wrenchingly sad. Heavily recommended, but be warned that it’s definitely something that you need to be in the mood for.
3. Man, noodle soups are so hard to film. Noodles love to drink up soup. After 5-10 minutes of sitting around (common when you’re running around filming stuff), your bowl ends up *way* dryer than when you started.
4. There definitely are *some* Taiwan restaurants in the mainland - there’s a place that I quite like in Shenzhen (can’t seem to find on Dianping right now, I can poke around for the curious) - but often these are opened up by mainlanders that simply have some familiarity with Taiwan food. We’ve gotten in trouble in the past using northeastern restaurants in Shenzhen as a guide for certain dishes, so generally we have to have a really high degree of confidence in a restaurant before using it as the basis for a recipe.
5. Forgot to say in the video - the red braised beef also freezes really well. So if you’re not sure you can down it all in a week’s time, no worries. You might want to portion it out before freezing, though.
6. Beef shin is also another really classic cut of beef for this.
7. Often at the noodle shops in Sichuan, you’ll have a choice of ‘red soup’ - which has a chili oil base, like we did today - and a ‘white soup’, which is just pork bone stock plus toppings.
8. I don’t have too much experience cooking split peas personally (apologies), so if you have any ideas on timing and such to get the split peas to roughly the consistency that we have here, definitely leave a line. From a quick google it appears to be ~20 minutes, no need to soak. Will edit this when I have better information.
9. Obviously, feel free to mix and match these versions. Want to do the instant noodle version, only with stock, Lao Gan Ma, and the seasoning mix from the noodle shop version? Go for it.
Will probably edit this with a few more notes in a bit. And thank you for the patience of watching a 17 minute recipe video lol... hope you enjoyed it, we definitely threw all we had at this one :)
10. Chinese supermarkets sell a "spice bag for braising" that's excellent for lazy people. Usually doesn't have sichuan peppercorn though so that still needs to be added.
So for years your guidance has been to just skip when one can't find white or black cardamom, but I always have Indian green and black/brown cardamom and have went ahead and used the brown cardamom in meat braises, because good sub or not, it tastes good (brown cardamom + braised meat is actually quintessential in North India). Do you have any general comments on comparing the flavors the each set of cardamom?
OMG that looks absolutely fabulous!! I'm drooling, 😁!
Guys this is up there with your best work. Just wanted to say what a bloody pleasure it has been following your channel. Well done!
When you say beef brisket, do you mean the US definition of it or the UK definition (beef plate)? I've braised using the US definition of brisket and it's much drier than plate.
Growing up in Taiwan there are a few of key differences in the common Taiwanese version 1) Beef Shank is the most common followed by Beef Rib Finger meat. Brisket would be very unusual. 2) General public preference is for the use of beef bone instead of pork bone stock to create an all beef dish (although some restaurants may be using pork bone but not admit it). 3) Smushed peas in beef noodle is incredibly foreign to me. I've never seen it before and do wonder what it tastes like. 4) Stir-fried pickled mustard greens 酸菜 are almost a required condiment for some reason. Your red braise technique is quite similar. Aside from star anis, I would say white cardamoms is key! Anyhow, I love your videos because you don't just explain the recipe, but also describe the background, rationale behind a particular technique, options and alternatives. Thank you!
That is super fascinating! Thanks for this lesson!
do you recommend a recipe for the an authentic taiwanese beef noodle soup?
@@daikon6377 One of my best friends is from Taiwan, and his family used to run a Taiwan Beef Noodle shop. He has promised to coach me, but I'm still waiting. lol
@@daikon6377 This video ruclips.net/video/uLGkYRx7V7k/видео.html is closest to my own recipe, but this one ruclips.net/video/IK1m8rnjk2w/видео.html is legit too featuring the stir-fired pickled mustard greens, which you can buy already pickled in asian markets so you don't have to pickle them yourself. The key difference maker for me is to make the beef shank braise before bed time, simmer for one hour (for sliced 1/4" beef chunks, 90 min for whole beef shank/tendon), turn off the heat, don't open the lid and go to bed. You will be tempted to open the lid and taste, but don't. The residual heat will make the tenderness of the beef just right. The beef will gently absorb the flavours of the braise overnight and the beef will make the soup so much better. This is similar to how curry tastes better on day two. In the morning, I'd separate the beef from the soup, then reassemble the dish with freshly cooked noodles.
brisket is definitely a lot more popular in Cantonese cooking.
This dish, in the midwestern winter, is seriously one of the most comforting dishes. It warms and leaves you feeling like a good hug.
I would love to see this channel do a breakdown of the so-called "8 Great Cuisines" of China, the 八大菜系. To me, unless it's Sichuanese like here, I couldn't tell you one from the other at all, and your explanations are always easier to understand than those made by and for people within the country.
Ha! We might do something on the topic one day, because it's definitely something we feel passionately about.
So like... we strongly believe that "The eight great cuisines" significantly *undercounts* the number of cuisines in this country. Some incredibly obvious omissions: Northeastern food, Northwestern food, Guangxi food, Guizhou food, Hubei food, Henan food, Yunnan food. Further, we strongly believe that many of the cuisines can and should be subdivided into multiple cuisines - for example, if you look at Fujian food (Min), we strongly believe that you can likely separate north Fujian (Min bei) and south Fujian (Min nan) into their own distinct cuisines. And in Guangdong, we're probably looking at at least three distinct cuisines: Cantonese (Yue), Hakka, and Teochew. And even more if you decided to split Cantonese cuisine up into micro-regions!
You can do this exercise the country over. There's a mind-numbing amount of diversity here. We could do this channel weekly for the rest of our lives and die only have scratched the surface.
If u like fresh chili u will be like hunan cuisine
@@ChineseCookingDemystified Don't you dare die. :) 1. There's a whole lot of cooking I'm still interested in. 2. And more importantly. You two are not only among the best on RUclips (or anywhere for that matter), but you seriously feel like someone I'd love to have stop by for coffee and chat. Frankly, you seem to be friends who've just not had time to stop over because you're busy (well, that and the 18 hr. flight from China to Los Angeles.) Seriously, thanks for everything you both do and the amount of work you put in.
@@ChineseCookingDemystified I'm from Hubei and I still don't know what's truly unique/signature to that province. To me it's a mashup of Hunan and Sichuan.
@@PhilLuo One side of my family is from Hubei. Yeah its culinary identity is really vague. What I remember most is lots of meatballs, fish balls, fish cakes and meat loaf for the New Year, lots of fish and lotus roots (because of the lakes), and Wuhan breakfast items like re gan mian and dou pi, oh and lots of deepfrying...
I love how you used a kindle to cover the instant noodles.
Using kindle to cover your instant noodle box is kinda a meme on Chinese internet, lol
The only use of my kindle
I just finished making this for my dad and I. The first version but with pre made pork broth, chilli crisps and dry noodles. WOW. I must admit I haven’t had the real thing in China but WOW. Best soup I have ever had. Worth the effort. Thank you so much for sharing.
Whoa whoa whoaaaaaaaa dude *THIS* is how you guys need to be doing videos, with the historical tapestry of dishes and the culture, maybe not every single video but every third or fifth or something, so goooooood
The noodle-making part reminds me of my favourite noodle-making channel おうち麺TV. If you’re into making alkaline noodles at home, Japanese have a thing called 小野式製麺機 (Ono Style Noodle Maker) that is much beefier and powerful than regular pasta machines for this kind of doughs. Even if you can’t get one (odds are not high), it’s weirdly comforting to just watch one at work, even on video.
Yes, we... need this. A normal pasta maker's a touch annoying but ok enough to use, but it's an absolute nightmare to film.
Every video is a cooking class for me. The ingredients are alien to me so I appreciate all the work to show how each one is made. Thank you.
This is very interesting. I actually work at a Sichuan style Hot Pot restaurant and my boss makes 红烧牛肉 every week for our 牛肉面. I've always wondered about how to make it myself but I'm a waiter so I generally don't have the time to go stay in the back for an extended amount of time to watch how it's made. Thank you for making this video and especially for the history lesson. Very interesting and informative!
Incidentally, I'm much more of a fan of the thicker slabs of beef. That's how my boss makes it, that's how I used to get 牛肉面 when I lived in Beijing, and it's always how I envision the dish when I think about it.
I lived in Taiwan, and the beef noodle was the best. My favorite was the one where they cut the noodles off of one big hunk of dough.
I love that Schnauzer, you can see he loves red braised beef!! Hope y'all are safe. Thanks for the explanation!!
Awesome video! Suggestion: for the hard to source spices you can buy a Vietnamese “pho” spice pack that usually has cardamom, cloves, star anise, etc. if you don’t use all the spices for the beef noods you can use it to make pho or even roast some of the spices and grind them to make a garam masala if you choose to make an Indian dish! Take care and keep up the great work!
Our cat is a rescue and not overly social. He appears now and then in videos haha, he mostly likes to sleep
@@ChineseCookingDemystified wait... colin didn't ask about the cat... not that I'm complaining, I love hearing about the cat
@@brokenglassshimmerlikestar3407 I like hearing about the cat as well 👍
@@brokenglassshimmerlikestar3407 Yup, apparently that went under the wrong comment lol. My bad
I second the recommendation of the Phở spice pack. It's very basic but you just can't go wrong with it!
Excellent video as usual. Really love the historical background to these recipes as well. Thanks for for your hard work!
Thanks for the video. Interesting how recipes spread throughout the Asian community. My mom taught we a recipe like this and I've always thought it was a cantonese recipe.
She used Cauguo as well. Never did like it myself
Peas are pretty commonly available here in Canada and I believe in the US as well. Yellow or green whole or split can be found at all large retailers like Walmart, Giant Tiger, Metro Inc.stores and Loblaw Companies Limited to name a few. This week I have used both 5 out of 7 days for meals (as well as a variety of lentil, bean and grain with or without meat). The only way to know how to cook them is to cook them; learn by do. Yellow and Green and each of the others all behave differently, and skin on or off impacts outcome too. Today, 45 mins of 100 grams each Ham Spec and Split Green in my rice cooker gave me a very nice pea soup with the peas only about 2/3rds cooked down, had I added another 150ml of water and reset the cooker it would have completely disolved the peas but I don't like green pea soup like that, yellow for sure love it fully creamy but not green.
I find using an instant pot makes a great pork stock as a byproduct of cooking for work. Just cook your bone in pork for ten to fifteen minutes and let cool. I like to use about a half cup of vinegar in addition to a half cup of water and salt. You can use any liquid you want, but don't use too much or the stock will be diluted. It also makes a good chicken stock, but that takes work. It doesn't seem to work very well with beef, but I may not have the hang of it yet.
High-quality content about authentic Chinese food as always.
Here on Long Isle (New York) braised beef noodle soup, along with authentic chinese regional cuisine, has become increasingly popular in recent years, and I actually have 2 noodle shops within delivered takeout distance of my house. Both use brown beef broth as their base, rather than pork. As for the braised beef, the most common cut used in my area seems to be most commonly thick cut chuck, and occasionally boneless short rib, brisket, or plate. Chuck is most common in my area, because a lot of jewish restaurants in our area buy up brisket for corned beef, and plate for pastrami, and BBQ restaurants like those cuts too.
Yeah huge Taiwanese influence in the USA, I'd gather that they're doing the Taiwan style
@@ChineseCookingDemystifiedSpeaking of Taiwan, I have some family history nearby. Dunno if I mentioned it before, but my paternal great great great grandfather was a missionary priest and linguist who served 40 years at a Mission in Amoy, from 1840-1880.
Anyway, whenever I have braised beef noodle soup, it reminds me of my GGGF sailing to the far side of the world (a 4+ month journey). Taiwan and Amoy are geographically close together. 😄
@@RovingPunster Oh, that's super cool! Amoy (nowadays Xiamen) has some of the oldest ethnography records in China and some of those were compiled by missionaries~
@Geo me cards Very true, but that's 45-60 mins west of me, and not a tree in sight. I grew up with trees everywhere, so urban settings devoid of greenery seem morbidly depressing to me.
Omg we ate so much of this ramen variety, during our stay in China. we loved it. Hong shao niu rou mian LMAO still know it by heart and I can’t get my hands on it here in Germany. Anyway thanks for your great content as always. Cheers!
the instant version of this is super achievable. it would have been cool to see both of you take a shot at that packet of "red braise" paste. Sounds like something I could have in the freezer on hand for whenever
Take the braising liquid, boil it down till a spoon leaves streaks through the pan, freeze in an ice cube tray. It won't quite be a paste, but it will get the effect you want.
loved the "...everything" annotation at 13:47 when you're telling folks to pour their soup over everything :'D made me chuckle, that did!
I love food history, this is a good episode
Would love to see a cookbook from y'all. I have loved these videos
2:02 yeah i tried this noodle and it was actually pretty tasty, savory and herbal braised beef with like a nice garlicky kind of paste. definitely would recommend 👍👍
What is the name of it??
@@godzillalivesinwyoming4742 it was the kangshifu or sometimes called master kang braised beef noodle soup but the bowl version. you could probably get it at most asian markets/grocery stores
Instant noodle bowl + kindle is probably one of the more underrated combos of all time! 😁
Your voice is so similar that if you started to talk like Alton Brown I'd have a hard time tell you two apart! Love the video!
Love your attention to detail and admonitions!
Love the Wallace & Gromit reference.
the final boss of #teamcrispyegg
I wanted to travel the same road as you did, so I ordered the original instant version from Coco Island Mart. It was pretty affordable and as you said, a step beyond the instant noodles available at most US grocery stores. Next up is your reverse engineered version.
omg that cup ramen is the same they sell here in chile ! finally i got something from your videos ahhaha. IT'S DELICIOUS I AGREE!
i dont ever leave comments like this but stephs headwrap is so good at the end of the vid reminds me of my partner when he leaves the house in a bonnet and i think it j looks so cute always
After this video, my trips to Flushing NY for beef noodle shops are ever more worth it. No way can I make this my self!!
My auntie Heidi is Tiwannese and when i was young, around 11+12, i would go to Travis afb when they were stationed there. and she would cook for my uncle David and me and my friend who road the bus there with me and to this day i can say it was
!one of a kind! !amaizing!
my uncle has gone on to become an aficionado in many things Asian food and cooking, when he and his wife come to
Nor Cal here, they come with a " list " and for 7 or 10 days its Chinese and Asian food every day, its fun!! i love dim sum best ♡
this year ive discovered Chinese broccoli, with the thick stems, its a staple now for me, i go to Lions Asian Foods Mkt to obtain and i never skip the mushroom section.
Your show here is nothing short of wonderful , TY 1000 ♡♡♡
Bro my dogs are curdled gripping my bed rn that looks so good
I don't know how restaurant in Taiwan cook the beef soup noodles as i am more familiar with home cook version, but for me this looks really foreign to me. I am super intrigued how it tastes like..... Taiwanese beef soup noodles are not spicy at all, though they almost always have spicy beef oils as condiments on the table for those who wants some heat. The beef is more a slow cook style and no fried after cooking. Having said that, as a person who loves spicy food, this looks so nice tho.
🥰 you have BlueBoy, Remember Me at the top of your playlist... that's almost as great as the beef noodle soup
lol I bought that same brand of sichuan chili bean paste the other day. glad I got the right one. It is SUPER flavourful. So savoury.
wonderful piece of research.
Brighter Summer Day hell yeah!!!
I love how I have no issue finding Tsaoko here in Serbia (local Chinese mall/market), but I have yet to see the sichuan pepper xD Will go check again next week probably
16:35 dog says “moooommm! Pay attention to me! I want!!”
A Brighter Summer Day 😍
This is so good it tastes just like the soup I get in Chinatown ❤
Been looking for a doable recipe for this for like forever
I shouldn't be watching this while I am on a diet lol! I miss eating braised beef noodles!
Hope it works for me, I've been trying to make this dish but it never tastes like a restaurant, always too salty and the flavor is very thin. In restaurants, the broth is darker and has more depth. I suspect they're using real stock and adding chicken powder but I'm not sure if that's what I'm doing wrong.
Note that if you're aiming for the Taiwanese version, it will likely be quite different than what we presented in this video. Do check out the recipes that we linked in the description if that's what you're after :)
If you want the Sichuan version though, I strongly believe that you won't be disappointed with the no-holds-barred recipe we articulated here. It's got... a ton of complexity.
both noodles look so damn good... but the DOGGG omg it's so cute T^T
I see beef noodle soup I click.
Seeing that package of KangSifu makes me really sad- all of the local Chinese supermarkets in my area mysteriously dropped the basic (red braised beef, pork rib etc) KSF instant noodles seemingly overnight and have replaced them with… something called 白象?
Would not mind a bowl of hot soup to take my mind off the world regardless.
KSF (and other brands) used disgusting fermented cabbage for one of its products. ruclips.net/video/KGcREUidp0I/видео.html
haha the wallace and gromit got me
lmao love that you have the blue boy mix in your reccomends. Remember me is one of my favorite songs.
Nice 👍......Borneo Sabah version beef noodle nice too..
I’m not sure if you’ll see this comment, but is there any single book that does a good job of breaking down the history and associations of Chinese food culture, much in the way you did in the introductory section on Taiwan and the military dependent villages?
I’d love to get a really good insight into as much of Chinese food as possible!
(I understand it’s a huge huge country with so much variation but you never know!)
Doggo wanted some petting at the end
I would love for you guys to cover something from Fujian or Xiamen specifically. I love your videos and want to impress my girlfriend’s family
Translating your last name to Chinese will surely impress them, Kyle
After eating "Sichuan style" beef noodles in Taiwan, I was really excited to try it in Sichuan. I ended up being slightly disappointed though as the actual Sichuan version is quite different. Overall, I found the Sichuan version of beef noodles quite a bit oilier, less big chunks of and lower quality beef, and less depth of flavor in the broth compared to versions I had in Taiwan.
the dog looks so cute!!!
I love this one. Thank you so much
That chili bean paste ‚pixian douban‘. Is this douban jiang? I often read about doubanjiang in recipes and could never figure out what exactlY it is..
Damn, I think you guys are ready to open your own noodle shop
Dried yellow peas do not have to be in the fridge when they soak. They do very well in room temperature / the pea soup Master
can someone link to the Instant ramen he mentions is the best ? Amazon or Alibaba link would be nice.
wow i'd bet that the home cooked red braised beef broth liquid only bowls of this dish is way better than the stock one
When I was a kid this box cost 5kuai but my daily allowance was 1mao 😅 so it was a luxury if you have a box
Thank you for doing this video! As a Chinese national growing up in north China, I actually thought the noodle soup came from Taiwan XD
1 Chinese dish originally from Malaysia Bak Kut Teh is a Super Suop
Is Chinese black cardamom the same as Indian black cardamom?
It's not - Indian black cardamom is smaller, and has a smokier, more camphor-y aroma. That said, they do have similarities and I reckon Indian black cardamom would work well here if that's all you can get.
Tks
If you have an big Indian market nearby, they often have some of the spices mention. :D
Can confirm that a Sichuan food is the best. Some of their chefs go a tad overboard with the spice level, but that’s ok too.
What are the instant noodles called? I want to try this whole recipe but also get some of those noodles
don't know about those beans but just made chi chi beans with cumin a little tomato paste oyster sauce and the lo ga mai brand (one with woman on face and lid ) of fermented black beans in chili oil and same brand spicy bean paste , talk about good!!!!
I don't know if it's been asked before or if you have recipes/ressources for this, but would it be possible to learn more about claypot rice? Like the one from the 'goldthread' video?
Looks delicious!
Thanks for your work
South China Normal University used to have one Taiwanese restaurant near its west gate, not sure if it's still there.
THX
cutest doggie ever :D
非常好的視頻，我非常喜歡
What is the brand name of that instant noodle bowl? I would like to try it, I tried Google Translating a screenshot but it only translated the “braised beef noodles” part. Thanks!
From what I can tell, it's Master Kong/Kang or Kang Shi Fu brand.
Yup, it's Master Kong's Red Braised Beef. Doesn't seem to be overly available online from a quick google, but it might be available at your local Asian supermarket
I was surprised to hear about travel between the mainland and taiwan province being difficult, because I usually only hear about the people who have it relatively simple cause they've presumably sorted everything out already? Like I follow a TWnese rapper on twitter and recall him showing off a card he had from the mainland to designate that he was from Taiwan but it allowed him to travel between the two.
So like, it's not difficult for Taiwan people to travel to the mainland... but it's difficult for mainlanders to travel to Taiwan.
@@ChineseCookingDemystified ohhh that clears things up. Thank you for the reply.
People traveling from Taiwan to China, in the least could enter with a landing visa in most major port of entry. Other way around, needs approval from agencies on both sides.
Glad to see you finally have a big morter ^_^
Looks like something to scare little sister, but if you treat it like collection of things, that are worth having in your fridge it is very inspiring. Especially chilli oil, which is good for something as profane as double baked potatoes or ham sandwich.
Looks good 👍😍
I've never had an egg in my beef noodle soup in taiwan. I don't know where that came from but I don't think that's very typical at all.
God bless Taiwan and Vietnam for their beef soups😍
P.s what's the English name for those instant noodles?
Living in the US and having Szechuan cuisine as your favorite food is torture. Thank buddha we have channels like yours so we can give our favorite recipes a go. I really feel like Szechuan cuisine will eventually explode on the US food scene. It's just too good to be ignored.
I feel fortunate that I live near Boston so I get access to all sorts of cuisine from around the world. At least one very good Sichuan restaurant where everything is spicey and they don't pull punches for the American pallet.
Good God, I would absolutely fuckin' HAMMER those bowls.
Taiwanese beef noodle soup is one of my favorite things in the world
Looks like the puppy got some of that chili beef! 😘
this stuff is my favorite food in the world ;o; i haven't ever made it, but i need to someday. i eat it at least twice a week, these days more ^^;
I love that you can find Falconware in China. 😂 They are awesome and cheap in most countries but super expensive and bougie here in the US. 🤷🏻♀️
I love noodles
Awesome. I made a Taiwanese recepy a few times, and it called for sugar. Why no sugar here? Is this part of the Taiwanese/back to China transformation?
Because Taiwanese cuisine is sweeter in general. Even sweeter than Cantonese.
@@reesespeanut4778 Thanks, I thought so. I guess I'll have to try this version as well!
I personally wouldn't say Taiwan niu rou mein is sweet
Please make a video on Liusofen!
Hope you can make an episode on chinese canned meats 😘 Thanks in advance
Pork bone meat + soy sauce is fire!
Where's the "long yao" bit, I miss it
The real deal
Love your channel. Your comments about traveling to China made me wonder how you are able to use RUclips? I thought RUclips was blocked.
VPN
I've been wondering for a while - when making alkaline noodles would it be ok to use alkaline water? Here where I live they sell sometimes water with pH around 9.6-10 so with that kind of water is it ok to skip sodium carbonate?