牛肉刀削面 / Niu rou dao xiao mian
Beef knife-shaved noodle soup
Corned beef brisket (traditionally beef brisket or beef shank is used to make this beef noodle soup, but I chose to use corned beef brisket) was cleaned, braised, seasoned, and then cooked in a slow cooker overnight making the meat tender to the point of falling apart. Ingredients such as rice wine, soy sauce, sliced ginger, crushed garlic cloves, star anise, black peppercorn, and chili paste were added to the broth and further cooked. The liquid was then strained and bok choy was added in.
For the noodles; all-purpose flour, rice flour, baking powder, a dash of salt, and water were combined and kneaded into a dough, then sliced into long strips directly into a pot of salted boiling water.
This lightly spicy bowl of soup was served with the homemade knife shaved noodles, slices of the corned beef brisket, and topped with freshly chopped scallions and cilantro.
Beverage: 天仁茗茶/TenRen’s Tea ‘Osmanthus Green Tea’. Unsweetened.