Huaxi Wangji Beef Rice Noodles

Huaxi Wangji Beef Rice Noodles

　　　Rice noodles are not unique to Guizhou—they can also be found in places like Hunan and Sichuan. In Guizhou, rice noodle shops are ubiquitous. However, Huaxi Wangji Beef Rice Noodles from Guiyang, Guizhou, are especially famous. It has multiple branches not only in Guiyang but also across Guizhou Province, and even in Yunnan and other provinces and cities. It could be said that Huaxi Wangji Beef Rice Noodles have become one of the iconic dishes of Guizhou cuisine. Originally, Huaxi Wangji Beef Rice Noodles started as an ordinary little shop in Huaxi Town, Guiyang. Though small and humble, the flavor was so good that it won over many local diners, who were willing to drive all the way from the city center to the suburbs just to enjoy a bowl. As more people came to eat and the business grew stronger, Huaxi Wangji Beef Rice Noodles began opening branches along Dousilu in Guiyang, allowing city residents to enjoy the dish without leaving the urban area.

　　　　Gradually, branch after branch opened, leading to what Huaxi Wangji Beef Rice Noodles is today. It’s said that Huaxi Wangji Beef Rice Noodles has a secret recipe—the owner, an elderly woman, gets up before dawn every day to prepare the seasonings, which are then delivered to each branch.

　　Ingredients:　　 　　100g refined rice noodles, 50g cooked beef, 20g pickled cabbage. 　　Seasonings:　　 　　Blended oil, roasted chili powder, Sichuan peppercorn powder, MSG, salt, soy sauce, caramel color, spices, coriander, original broth, and appropriate amounts of other ingredients. 　　Preparation Method:　　 　　Boiling. Wash and cut the beef into large chunks, boil until just cooked, then remove. In a clean pot, add water, caramel color, and spices, bring to a boil, then add half the beef and cook until fully tender. Remove and slice into 5cm long, 3cm wide pieces. Cut the remaining beef into small cubes and braise over low heat. Slice the pickled cabbage into strips, and chop the coriander into sections for later use. Blanch the rice noodles in boiling water, then place in a bowl. Add the sliced beef, braised beef cubes, pickled cabbage, and coriander. Ladle in the original broth, blended oil, MSG, Sichuan peppercorn powder, and roasted chili powder. 　　Flavor Profile:　　 　　The rice noodles are smooth with a slight chew, the broth rich and savory, spicy, hot, and fragrant. 　　Key Techniques:　　 　　Ensure the rice noodles are thoroughly heated through. (Guiyang)