Yangjia Flavor Beef Noodle Soup

Yangjia Flavor Beef Noodle Soup

　　The beef noodle soup tastes exceptionally good—the broth is rich and savory, and there’s plenty of beef. Even if you order a vegetarian bowl, the server will still give you a bit of meat. The noodles come in several varieties, including beef tendon, beef slices, and beef offal, all generously portioned. The thick, spicy red oil broth is both fiery and flavorful, while the noodles are chewy and tender. And for this price, having an air-conditioned dining environment is really a plus. No wonder it’s packed from opening to closing every day.

Ingredients and seasonings: 1000g fresh yellow beef, rice noodles (quantity adjusted per person), pickled cabbage, pickled radish, pickled vegetables (made from leafy greens), beef tallow, scallions, Sichuan peppercorns, star anise, sandalwood root, cardamom, amomum fruit, bay leaves, fennel, cinnamon, salt, dried chili peppers, coriander, MSG, and other seasonings as needed.

Detailed preparation method:

1. Wash the yellow beef, cut into large chunks, and boil in a pot. After boiling, skim off the blood foam repeatedly. Wrap an appropriate amount of Sichuan peppercorns, star anise, sandalwood root, cardamom, amomum fruit, bay leaves, fennel, cinnamon, and whole dried chili peppers (still intact) along with ginger slices in cheesecloth, then place them in the pot with the beef. Simmer over low heat until the beef is mostly cooked. Take out half of the beef, dice it into 1cm cubes, and if there are beef tendons, dice those as well. Put them back into another pot to continue simmering until they are completely tender. Let the remaining beef cool completely (for at least 4 hours), then slice it into 3cm-wide, 5cm-long pieces for later use. Render the beef fat into tallow and store it separately in a container.

2. Rinse the rice noodles in water. For the crushed chili flakes, roast dried chili peppers until crisp and slightly charred, then grind them into flakes (don’t make them too fine). For the pickled cabbage, take it out of the pickling jar when ready to serve, chop into small pieces, and serve in a small dish as a side. Cut the pickled vegetables into 1.5–2cm lengths. Chop the coriander into segments about 8mm long.

3. When serving, follow these steps: Place the rice noodles (typically 150–200g per bowl of beef noodle soup) in boiling water until thoroughly cooked, then transfer to a soup bowl. Lay 25g of beef slices on top, cover with 25g of stewed beef cubes (or beef tendon cubes), add an appropriate amount of pickled vegetables, a small amount of beef tallow, and finally pour in the hot broth. Sprinkle with coriander segments before serving.

Flavor profile: Tender and juicy meat, smooth and chewy noodles, clear yet rich broth, spicy, hot, savory, and fragrant.

Key preparation tips: Slice the beef thinly, ensure the noodles are cooked through, and avoid adding soy sauce or chili oil to keep the broth clear. Adjust the amount of crushed chili flakes to taste. Add an appropriate amount of salt to the broth, and adjust seasoning further based on personal preference.