About the dish

Growing up in Gansu province, China, noodle soups were a staple on our family table. While I have an unwavering love for our local specialty, Lanzhou Beef Noodle Soup, I also adore other varieties. Today’s recipe, Taiwanese Beef Noodle Soup, stands out with its own distinctive charm.

Said to have originated from Sichuan cuisine, it gradually evolved over the decades into one of Taiwan’s most iconic dishes. Known as Hóng Shāo Niú Ròu Miàn/红烧牛肉面, it features tender beef slow-cooked in a dark, rich broth, served with wheat noodles, blanched leafy greens, and fried pickled vegetables.

This is one of those dishes I love to make in big batches. I freeze the beef and broth in single portions, so whenever I crave a warming, hearty meal, it’s ready to come to the rescue. It never disappoints!

Ingredients

The ingredient list for this recipe may seem lengthy, but don’t let that discourage you. Every element adds depth to the final flavor, and I’ll show you which ones are essential, what you can substitute, and what you can skip.

Beef

Since this is a slow-cooked dish, choose beef cuts with some fat, collagen, and connective tissue. They turn beautifully tender and flavorful after lengthy simmering. My favorite is beef shank (aka beef shin). Other good options include brisket, chuck, and flavorful bone-in cuts like short ribs.

As you can see in the image above, the beef shank I use came pre-sliced. I cook these slices as they are. They turn so tender that they fall apart easily after cooking. If you’re using a whole piece (like what I used in the recipe for Braised Beef Shank), cook it first, then slice it afterwards. Just allow a little extra cooking time.

Aromatics & vegetables

Onion, garlic, and ginger help build the aroma of the broth, while bok choy or other leafy greens, along with fresh cilantro, make a perfect accompaniment to the noodles.

Seasonings & spices

To build the flavor of the noodle soup, you’ll need:

• Sichuan chili bean paste: Also known as spicy doubanjiang (辣豆瓣酱), this is the key to the soup’s signature earthy fragrance and deep umami taste (read my Chili Bean Paste Guide to learn more).
• Light soy sauce and dark soy sauce: These add savory depth and give the broth its rich, appetizing color.
• Shaoxing rice wine: It’s used to reduce any gamey taste. You can substitute it with dry sherry, white wine, or skip it entirely for an alcohol-free version.
• Chopped tomatoes: They add a subtle sweet taste and a vibrant red hue. Its natural acidity also helps tenderize the beef.
• Spices: Bay leaves, star anise, Sichuan pepper, and Chinese cinnamon are commonly used in Chinese braised dishes. If you don’t have all of them, it’s fine to skip one or two. You may also use pre-packed spice sachets, which are available in most Chinese supermarkets.
• Pickled vegetables: It’s a classic topping for Taiwanese-style beef noodle soup that adds aroma and complexity. Many consider it essential. I use pickled mustard greens, known as Suan Cai/酸菜 in Chinese. Other Chinese pickles, such as Zha Cai/榨菜 or Ya Cai/芽菜, also work well.

Noodles

When testing the recipe, I used dried thin wheat noodles. When time allows, my top choice is hand-pulled noodles, followed by fresh alkaline noodles made with a pasta machine. Egg noodles are also a good option. Although rice noodles aren’t the classic choice, they taste wonderful in this soup too.

Cooking procedure

In short, this dish comes together in four steps: cook the beef, fry the topping, boil the noodles, and assemble the bowl. Here’s how each step is done:

Step 1: Cook the beef

This step creates the heart of the dish: tender, flavorful beef and a complex broth that makes it truly special. It takes time to cook, but the result is well worth the effort.

First, blanch the beef to remove impurities and excess blood. This step, known as Chao Shui/焯水 in Chinese cuisine, is a common practice for slow-cooked meat dishes. Place the beef in cold water, bring it to a boil, and skim off any foam that appears on the surface. Once done, remove the beef for later use.

Now, fry the onion, garlic, and ginger in a little oil to release their aroma.

Then add the Sichuan chili bean paste, soy sauce, Shaoxing wine, sugar, chopped tomato, and hot water.

Return the beef and bring everything to a gentle boil.

Cover with a lid and simmer over low heat for 1.5 to 2 hours, until the beef turns super tender.

🌟 NOTE: For even cooking and minimal evaporation, use a thick-walled pot with a tight-fitting lid, such as Dutch oven.

Step 2: Fry the topping

While waiting for the beef to cook, prepare the topping. In a little oil, fry finely chopped pickled vegetables with minced garlic and ginger. Once the mixture looks dry and fragrant, dish out and set aside.

🌟 NOTE: Chinese pickled vegetables vary in saltiness depending on the type and brand. Taste before using. If they’re too salty, soak them in cold water, then drain and chop.

Step 3: Boil the noodles

Bring plenty of water to a full boil, then add the noodles and cook them until nearly done. Watch carefully in case foam forms and starts to boil over. Just before the noodles are ready, put in the bok choy and blanch for 10 seconds or so.

Step 4: Assemble the bowls

Before assembling the dish, strain the beef broth to remove any solid bits like spices and overcooked aromatics. This ensures a clear, deeply flavorful soup that’s a real pleasure to eat.

Start by adding the noodles and blanched greens to each bowl. Ladle in a generous amount of broth, then top with beef chunks, a good spoonful of fried pickles, and a little cilantro for extra aroma if you like.

🌟 NOTE: This recipe has a mild level of heat. If you prefer it spicier, add a dash of Chinese Chili Oil to boost the flavor (that’s what I always do).

Instant Pot method

If you have an Instant Pot or a stove-top pressure cooker, you can adapt this recipe to speed up the process. Here’s how:

• Blanch the beef as usual. Use the sauté function to fry the aromatics and spices. Then add all the other ingredients for the broth, the meat and hot water.
• Cook on high-pressure for 25 minutes (add 5 more minutes If using thick beef pieces). Let the pressure release naturally before opening the lid.

Make ahead & storage

Since this dish takes time to cook, I like to make a large batch and save any leftovers for later. This works well for both the beef broth and the fried pickled vegetables. Divide them into portions, then store in the fridge for up to 3 days or in the freezer for 3 months. Be sure to reheat until piping hot before serving.

Other warming dishes

Looking for more comforting recipes that warm your body and heart? Try these popular ones:

Chinese Beef Stew with Potatoes (土豆炖牛肉)

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Braised Beef with Daikon (萝卜炖牛肉)

Chinese Pork Rib Soup (排骨汤)

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About the dish

Today’s recipe, Chicken Corn Soup (Jī Róng Sù Mǐ Gēng/鸡茸粟米羹), is a Cantonese classic often found in overseas Chinese restaurants, especially takeout joints. Among Chinese soups, it stands out for being more substantial than Egg Drop Soup yet much quicker to prepare than Hot and Sour Soup.

This comforting dish is made with finely chopped chicken, partially mashed sweetcorn, delicate egg ribbons, and a lightly seasoned semi-thick broth. I love its balance of sweet and savory flavors, along with a gentle creaminess that is uncommon in Chinese soups, which are usually clear.

After many rounds of testing, I’m excited to share a homemade version that won my family over instantly. It has since become a regular request at our table, and I hope it brings the same joy to yours.

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Sweetcorn kernels. They can be freshly cut from cobs, drained from cans, or frozen.
• Chicken. Use any cut as long as it is skinless and boneless.
• Eggs. Optional, but they add extra taste and protein.
• Stock. I usually use chicken stock, but vegetable stock work well too.
• Cornstarch. it’s used to tenderize the chicken and to thicken the soup.
• Light soy sauce
• White pepper
• Sesame oil
• Scallions

Note: See recipe card at the end of the post for quantities.

How it’s made

Step 1: Marinate the chicken

Slice the chicken into thin strips, then cut them crosswise into small cubes, matching the size of sweetcorn kernels. Mix the chicken pieces with light soy sauce, cornstarch, and a little water until well combined. This enhances its tenderness after cooking.

🌟 NOTE: If you find cutting raw chicken difficult, freeze it briefly until it becomes semi-solid. This makes dicing much easier.

Step 2: Prepare the corn

For Chinese chicken corn soup, the way you prepare the corn makes a big difference in both texture and flavor. Whether you use fresh, canned, or frozen kernels, chop them coarsely or give them a quick pulse in the food processor or blender to create the classic creamy body of the soup. This step breaks some of the kernels down so their starch and juice enrich the broth, while leaving others whole for pleasant bites and bursts of sweetness.

Step 3: Cook the coup

Heat the stock in a saucepan until it starts rolling, then add the chopped sweetcorn. When the soup comes back to a gentle simmer, add the marinated chicken and stir right away to keep the pieces from clumping.

Next, pour the beaten egg slowly, letting it set as it falls. Make a slurry with cornstarch and a little water, then stir it into the soup to give it a silky thickness.

🌟 NOTE: The chicken pieces cook through very quickly. Be careful not to overcook the soup so the chicken stays tender.

Step 4: Season and garnish

Season the soup lightly with white pepper and sesame oil. Depending on the saltiness of your chicken stock, adjust the salt quantity you need to balance the natural sweet taste of the soup. Finally, sprinkle finely chopped scallions, or cilantro, to garnish before serving.

Other warming soups

Looking for more soup ideas? Check out these popular recipes on my blog:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Pork Rib Soup (排骨汤)

Tofu Soup with Vegetables (豆腐鲜蔬汤)

Seaweed Egg Drop Soup (紫菜蛋花汤)

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About the dish

Wonton noodle soup (Yún Tūn Miàn/云吞面) is a classic Cantonese dish that brings together plump shrimp and pork wontons, springy egg noodles, and leafy greens in a flavorful broth. It’s a comforting, all-in-one meal, light yet satisfying, with a beautiful balance of textures and umami depth. The soup, in particular, is what I love most: savory, soothing, and full of character.

Back when I worked night shifts at a newspaper, I’d often head to a 24-hour Hong Kong–style tea restaurant (茶餐厅) to unwind over a hot bowl of wonton noodle soup. It was the perfect late-night comfort, hearty enough to fill me up, yet gentle and restorative after a long day. This dish still brings back that same sense of warmth and satisfaction, every time I make it.

This dish shares many similarities with the classic Wonton Soup I shared earlier, but it comes with the addition of noodles and a soup base that carries a unique oceanic flavor I truly enjoy.

Make the wontons

For the wontons, you’ll need the following ingredients:

• Wonton wrappers
• Shrimp, any size, headless and peeled
• Ground pork, preferably with a high-fat content
• Unsalted stock, to help create a juicy texture
• Light soy sauce
• Oyster sauce
• Shaoxing rice wine, optional
• Minced ginger minced
• Salt

Note on the wrappers

Wonton wrappers are super thin, square sheets of dough made specifically for wontons (they’re different from dumpling wrappers, which are thicker and round). You can find them in the frozen section of most Chinese or Asian supermarkets. If you can’t find them, try making your own using a pasta machine.

Be sure to defrost the frozen wrappers ahead of time, but don’t open the package until you’re ready to assemble—the low moisture content makes them dry out and become brittle quickly.

Tips for the filling

There’s no need to mince the shrimp—just cut it into small chunks. This preserves its crisp, bouncy bite once cooked. Also, be sure to mix the filling thoroughly until it becomes sticky and cohesive. This helps it hold together and makes wrapping easier.

Wonton folding technique

Folding wontons is fun! The goal is to wrap a small amount of filling into a well-sealed parcel. I’ve shared a post on Six Ways to Fold Wontons, but today I’m introducing another method I call the “Pouch Bag Style”.

Unlike other techniques, this one doesn’t require wetting the wrapper to seal. To ensure success, make sure the wrappers haven’t dried out, and pinch firmly when gathering the sides together. Refer to the image above or the tutorial video for a visual guide.

Choose the noodles

The noodles used in wonton noodle soup are often labeled specifically as “wonton noodles (云吞面).” They’re very thin, yellow noodles made from wheat flour, eggs, and water. Any type of thin egg noodle will get you close to the classic version.

Wonton noodles share a similar texture with wonton wrappers: slippery and springy, giving a satisfying mouthfeel that makes slurping so enjoyable. I usually buy fresh wonton noodles from my local Chinese supermarket. When I don’t have any on hand, I make alkaline noodles (ramen) with my pasta machine using the thin strand setting. The taste and texture are quite close.

I’m often asked about converting between fresh and dried noodles. While water content can vary by brand, here’s a general estimate: my recipe serves 6 bowls of wonton noodle soup using 14 oz (400 g) of fresh egg noodles. You can substitute this with 7 oz (200 g) of dried egg noodles.

Prepare the soup

The soup base plays a key role in this dish. Traditionally, it has a rich umami taste with a distinctive seafood flavor, thanks to dried flounder powder (大地鱼粉). Since this ingredient can be hard to find, I’ve created an alternative flavor combination that’s just as delicious.

Here’s what you’ll need for the soup:

• Unsalted stock – I use homemade Chinese chicken stock, but fish or seafood stock works well too if you want a stronger ocean flavor.
• Fish sauce (鱼露) – This replaces the dried flounder powder. While not traditionally Chinese, fish sauce is a common ingredient in many Asian home kitchens. If you don’t have it, light soy sauce is a fine substitute.
• Sesame oil
• Ground white pepper
• Bok Choy, or other leafy greens like spinach, Gai Lan, or Choy Sum
• Scallions, for garnish

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Why make stock from scratch

This is a foundational recipe for clear, versatile homemade chicken stock. Rooted in Chinese cooking principles, it uses just two aromatics, ginger, and scallion, to create a clean, pure chicken flavor.

Unlike many Western stocks that often include carrots, celery, onions, herbs, and sometimes roasted bones for a darker, richer profile, Chinese chicken stock focuses on lightness, clarity, and balance. The goal is to highlight the natural sweetness of the chicken itself, without overwhelming layers of flavour. This makes it a perfect base for a wide range of dishes.

While ready-to-use stock is convenient, commercial versions often contain additives, excess salt, and lack the subtle depth that homemade stock offers. Making your own allows you full control over the ingredients, flavor, and concentration.

Ingredients

Here are what you need for this homemade chicken stock recipe:

• A whole chicken
• Scallions
• Ginger
• Water

Why whole chicken

Using a whole chicken provides the perfect balance of bones, skin, meat, and connective tissues. This combination creates a stock that’s rich in flavor, full-bodied, and naturally gelatinous. The skin and bones release collagen, while the meat adds depth.

If you don’t have a whole chicken or prefer to make a smaller batch, skin-on, bone-in thighs, drumsticks, or wings work well as substitutes.

Chicken quality matters

Through years of making chicken stock from scratch, I’ve learned that what matters most is the quality of the chicken. A good bird produces a richer flavor with less unwanted fat or off-taste. Whenever possible, choose free-range, organic, or corn-fed chickens. They tend to have firmer flesh, deeper flavor, and better gelatin content. Avoid overly fatty or watery chickens, as they may result in a greasy or thin stock.

How to use the stock

Now you have homemade chicken stock ready to use! Looking for delicious ways to use it in Chinese dishes? Here are some great examples:

• Use it in recipes that call for a clean-tasting stock, such as Wonton Soup, Wonton Noodle Soup, or Yangchun Noodle Soup. A little salt and white pepper are enough to make it extra flavourful.
• Soups with a more complex flavor profile also benefit from homemade stock instead of water — for example, Hot and Sour Soup and Seaweed Egg Drop Soup will taste even better.
• Meat-based dumpling fillng or bao fillings often require a little liquid for a juicy texture. Swap in this stock to elevate the flavor.
• Use it to cook congee for a richer, more satisfying taste.
• As part of a hot pot broth — perfect for a hot pot party at home

What to do with the cooked chicken

After making the stock, the chicken meat will be very tender but quite bland — all the wonderful flavor has gone into the liquid. If you, like me, try to avoid food waste, save the meat for dishes with bold, savory seasonings, such as Mouthwatering Chicken, Bang Bang Chicken, Stir-fried Noodles, Fried Rice, or Sichuan Cold Noodles.

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About the dish

Do you crave a bowl of soothing soup from time to time? I know I often do! One of my go-to favorites is Seaweed Egg Drop Soup—a dish that often comes to mind when I want something quick, nourishing, and full of umami flavor.

At its heart, this soup is a variation of Classic Chinese Egg Drop Soup, with an added taste of the sea from dried laver (seaweed) and papery dried shrimp (I’ll explain more about these ingredients later). Despite being seasoned with just a few simple condiments, it’s surprisingly tasty!

Much like Tomato and Egg Stir-Fry, often called the “National Dish of China”, this soup is one of those humble, homely dishes that many Chinese people learn to cook from a young age. If you’re curious about what authentic Chinese home cooking tastes like, I highly recommend giving this recipe a try.

Ingredients

Here is a short list of ingredients you need for this soup:

• Dried laver seaweed (learn more below)
• Eggs
• Papery dried shrimp (learn more below)
• Scallions
• Light soy sauce
• Black rice vinegar
• Sesame oil
• White pepper

About dried laver seaweed

Dried laver is the star ingredient of this dish. Known as Zǐ Cài/紫菜 (which literally means “purple vegetable”), it’s a type of seaweed commonly used in Chinese cuisine, especially in salads and soups. It’s the same variety as Japanese nori (used for sushi), but it often comes in a looser, more natural form. It softens quickly in water and adds a delicate, savory, ocean-like umami flavor.

In Chinese/Asian shops, Zǐ Cài is usually sold as a round, compact disk wrapped in plastic. It’s almost black in color with a hint of purple, and it turns a dark green hue once cooked.

Don’t confuse it with kelp (Hǎi Dài/海带), which is another type of seaweed with a much thicker, chewier texture.

About papery dried shrimp

Papery dried shrimp are tiny, very lightweight shrimp that have been sun-dried until crisp and delicate. They add a subtle seafood aroma and a savory depth to soups, dumpling filling, and stir-fries. You can use regular dried shrimp as a substitute for this recipe (see adaptation tips in the cooking instructions below).

Cooking procedure

Step 1: Infuse the oil

Add a splash of oil to a large saucepan or a wok, then place it over medium heat. Once the oil is warm, add the papery dried shrimp along with the light color parts of the scallions. Let them sizzle gently, stirring now and then, until they become fragrant and lightly golden (be careful not to burn then though).

🌟 NOTE: If using regular dried shrimp, remember to soak them to soften, then chop them finely to help release their flavor and mimic the lighter texture.

Step 2: Cook the eggs

Pour in water, gently as it may splatter slightly. Bring the water to a boil. Once the water is bubbling, start pouring in the lightly beaten eggs.

With one hand, slowly drizzle it into the saucepan in a thin, steady stream. At the same time, use your other hand to stir the soup gently in one direction—this helps create those beautiful egg strands.

🌟 NOTE: To enhance the flavor even more, use unsalted chicken or vegetable stock instead of water.

Step 3: Add the seaweed

As soon as the egg has set, add the seaweed, torn into small pieces, into the saucepan. Let it simmer for about 30 seconds, then turn off the heat.

🌟 NOTE: Most packaged dried laver seaweed is pre-cleaned and can be used directly. However, if the package recommends cleaning to avoid any dust or gritty bits, give it a quick rinse under cold water, then drain.

Step 4: Season the soup

Season the soup with light soy sauce, black rice vinegar, sesame oil, and a little salt and white pepper, adjusting to taste.

Finish by scattering the green parts of the scallions over the top for a vibrant lift. Serve the soup warm, and enjoy!

🌟 NOTE: In Chinese households, this soup typically has a clear, watery broth. However, if you prefer a thicker consistency, you can add a cornstarch slurry (see my recipe for Classic Egg Drop Soup for instructions).

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About the dish

Although not as well-known internationally as Sichuan or Cantonese cuisine, Yunnan food is one of the most beloved cuisines in China, celebrated for its incredible diversity and bold flavors. Among its many signature dishes, rice noodles hold a special place as a highly cherished staple in this southwestern province.

During my most recent trip to Yunnan, I ate rice noodle soup nearly every day (see image below). Today, I’m excited to share a recipe for Small Pot Rice Noodle Soup (Xiǎo Guō Mǐ Xiàn/小锅米线), a dish I thoroughly enjoyed during my stay in Kunming, the capital city of Yunnan.

This recipe features bouncy rice noodles and tender meat patties in a rich, flavorful broth. The broth is infused with the tangy kick of pickled vegetables and the umami depth of bean paste, then topped with crunchy vegetables. It stands out for its sophisticated flavor profile, harmonizing umami, savory, sour, spicy, and just a hint of sweetness.

Ingredients & substitutes

I put all the ingredients for this rice noodle soup recipe into three groups.

Dried rice noodles

Dried rice noodles are the most widely available and convenient option. However, if you can find fresh rice noodles, that’s even better. In the image above, you can see the dried ones I found at my local Asian supermarket. These noodles are thicker than those typically used in Singapore Mei Fun. They also have a round shape, which sets them apart from the flat rice noodles commonly found in dishes like Beef Chow Fun.

🌟 NOTE: Unlike other southern regions of China, where rice noodles are called Mǐ Fěn (or Mei Fun)/米粉, Yunnan locals refer them as Mǐ Xiàn/米线. Essentially, they are the same thing.

For the meat patties

• Ground meat – pork with a high content of fat is the classic choice, but you can also use beef, chicken, or turkey
• Cornstarch
• Salt
• White pepper

For the soup

• Unsalted stock – pork bone stock creates an authentic taste, but chicken stock works well too.
• Pickled mustard greens – the key ingredient found in classic dishes like Pork & Sour vegetable Stir-fry and Sichuan Fish with Sour Vegetable. Other types of Chinese fermented vegetables, such as pickled cabbage, pickled radish, and pickled beans, are great alternatives. If these are difficult to find, sauerkraut or kimchi can serve as suitable substitutes.
• Sichuan chili bean paste (aka spicy doubanjiang). This is an alternative to Zhaotong sauce used in traditional Yunnan small pot rice noodle soup but is hard to source outside Yunnan.
• Light soy sauce
• Chili oil
• Chinese chives
• Bean sprouts

🌟 NOTE: You can substitute Chinese chives and bean sprouts with other vegetables. Bok choy, Napa cabbage, spinach, pea shoots, watercress, scallions, and cilantro are excellent alternatives.

Cooking procedure

Step 1: Prepare the noodles

Different from dried wheat-based noodles, dried rice noodles can be soaked before cooking, which helps reduce the overall cooking time. However, soaking is optional if you’re short on time. To prepare, soak the noodles for 4 hours or overnight.

Once soaked, add them to a pot of boiling water and cook until they are nearly but not fully done. You can test their readiness by snapping a strand between chopsticks—it should break with slight resistance.

After parboiling, drain the noodles and rinse them under running water to stop further cooking. Once cooled, these noodles can be stored in the fridge and used whenever you’re ready to make this noodle soup recipe.

🌟 NOTE: Skip this step if you’re using fresh rice noodles which don’t require parboiling.

Step 2: Season the meat

Mix the ground meat with cornstarch, salt, pepper, and a little stock or water until it forms a cohesive and sticky mixture.

🌟 NOTE: Make sure to stir the ground meat thoroughly to ensure it holds together when shaped into patties in the next step and doesn’t fall apart while cooking in the soup.

Step 3: Cook the soup

Start by frying finely chopped pickled mustard greens in a little oil to remove excess moisture. Next, add Sichuan chili bean paste and fry it briefly to release its aroma.

Pour in the stock, followed by light soy sauce and sugar, and bring the liquid to a full boil. Then begin adding the meat patties.

Using the back of a spoon, flatten a portion of the meat into a thin piece, then gently slide it into the soup. Reduce the heat to low and let the meat patties simmer until they are fully cooked and no longer pink.

Step 4: Combine the dish

Add the parboiled rice noodles, Chinese chives, and bean sprouts to the soup, letting them cook gently over low heat. This step is quick, so be careful not to overcook. The noodles should be soft but not mushy, and the vegetables should retain a slight crunch.

Finally, taste the soup and adjust the seasoning with a little salt if needed. Once the noodle soup is divided into serving bowls, finish with a drizzle of chili oil, adjusting the amount to suit each diner’s preference.

Other Noodle dishes

Looking for other noodle recipes as tasty as this one? Try these:

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Xi’an Biang Biang noodles

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

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About the dish

Recently, I’ve been craving hearty stews and soups as the weather turns chilly. Apart from Beef & Potato Stew and Pork Rib Soup, a dish my dad frequently cooked when I was young came to mind — Braised Beef with Daikon (Luó Bó Dùn Níu Ròu/萝卜炖牛肉). Cooking and eating it has brought me so much comfort, and my family enjoyed it immensely as well.

My son asked: “Which regional cuisine does this dish belong to?” As far as I know, this dish is popular across China, in both restaurants and family homes. With beef and daikon being the key components, different versions vary in seasoning choices. For example, Sichuan chefs would add a dollop of Doubanjiang/豆瓣酱 for an aromatic heat (similar to my recipe for Spicy Beef Noodle Soup), while the Cantonese version calls for a special sauce called Chu Hou Paste/柱侯酱.

The recipe I’m sharing today uses a set of basic condiments and spices commonly found in meat-based Chinese stews, such as Red Braised Pork Belly. They create highly aromatic, complex flavors that work wonderfully with tender beef and soft daikon. Every bite is a delight, I promise!

Ingredients

Here is the list of ingredients you need for this recipe:

• Beef shank (shin) or brisket. Both offer a balance between tender meat, a gelatinous mouthfeel, and a fibrous yet flavorful bite, making them perfect for slow-cooked braising dishes. Plus, they’re economical choices.
• Daikon, also known as white radish or mooli. Choose the ones with smooth, tight-looking skin that feels firm when gently squeezed.   
• Aromatics: ginger and garlic
• Chopped tomato. It adds extra flavor, and its acidity helps tenderize the meat.
• Spices: star anise, bay leaves, cassia cinnamon, and Sichuan pepper. It’s fine to skip one or two spices. If you don’t have whole spices, use ½ tsp of five spice powder to substitute.
• Condiments: light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, salt, white pepper, and sugar
• Garnish: scallions or cilantro (coriander)

NOTE: See the recipe card at the end of the post for ingredient quantities.

Cooking procedure

Step 1: Blanch the beef

Cut the beef into large cubes, about 1 inch (2½ cm) on each side. Then put the pieces into a pot filled with cold water.

First, bring it to a boil. Then leave the water to roll for about 2 minutes. Use a spoon to skim off any brown foam on the surface.

Then, fish out the beef and discard the water.

🌟 NOTE: Unlike blanching vegetables like broccoli, it’s important to start by putting the beef in cold water to slowly draw out blood and impurities for a clearer broth. Starting with hot water causes the proteins to coagulate quickly, making the meat tougher.

Step 2: Braise the beef

For the braising part, use a pot that maintains heat well and comes with a tight lid (e.g. a cast iron casserole). Firstly, sizzle ginger and the spices in a little oil over low heat to slowly extract their aroma.

Then tip in the blanched beef. Fry over high heat for a couple of minutes. Add chopped tomato, along with all the condiments.

Pour in hot water, then give everything a good swirl. Once the water starts boiling, reduce the heat to the lowest.

Cover the pot with a lid and let it simmer for 60 to 90 minutes until the meat achieves the tenderness that you prefer.

🌟 NOTE: Remember to check the water level halfway through this step. This is especially important if the pot lid isn’t tight enough, as it may allow excessive water evaporation. Add more water if necessary.

Step 3: Cook the daikon

Once the beef is tender, add the chopped daikon and garlic cloves. Mix well then leave to cook over medium heat for about 15 minutes, until the daikon becomes very soft and absorbs some of the broth.

If you prefer a thick, more intensely flavored broth, turn up the heat and cook a little longer with the pot uncovered.

Finally, give the dish a taste to decide if additional salt is necessary. Garnish with chopped scallions or cilantro before serving.

Storage & make ahead

Keep any leftover in an airtight container in the fridge for up to 3 days. Reheat it until piping hot before serving.

If you plan to make this dish in big batches and serve later, blanch and braise the beef as instructed. Store it in the freezer, divided in portions, for up to 3 months. Defrost the amount you need and cook with fresh daikon.

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Pork Rib Soup (排骨汤)

Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version

Wonton Soup (馄饨汤) 

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About Chinese pork rib soup

Whenever the temperature drops, I crave a tasty bowl of Chinese soup, especially the meat-based ones with a clear broth. Today’s recipe, pork rib soup, is a great example of how a simple, humble soup can be so nourishing and tasty.

Classic Chinese pork rib soup (Pái Gǔ Tāng/排骨汤) commonly comes with a clear broth, known as Qīng Tāng/清汤, which is flavored with spices and/or herbs but free from soy sauce or other intensely flavored condiments (unlike brown-colored dishes like Beef with Daikon or Braised Pork Belly. The ribs are cooked to a tender texture and accompanied by a variety of vegetables.

What I love most about this dish is its simplicity and soothing taste. It’s beginner-friendly and can be partially prepared in advance. The seasoning is minimal, which allows the natural taste of the ingredients to shine.

Ingredients & substitutes

Here is a simple list of ingredients you need to make this soup:

• Pork ribs
• Fresh sweet corn on the cob
• Carrots
• Garlic
• Whole white peppercorn/black peppercorn, or both
• Scallions or coriander, for garnishing
• Salt

About pork ribs

In Chinese cuisine, pork ribs are commonly cut into bite-sized pieces before cooking (Think Sweet & Sour Ribs and Black Bean Ribs). This makes them easy to handle with chopsticks. The required cooking time is also reduced.

If you don’t have access to an Asian butcher, feel free to use regular-sized ribs for this recipe. Pick the pieces that have a good bone-to-meat ratio.

Vegetable substitutions

I choose sweetcorn and carrots for their vibrant colors and sweet tastes that balance the salty flavor. Daikon (white radish), lotus roots, winter melon, and kelp (Kombu) are popular choices too.

About the seasonings

Apart from salt, you only need garlic and white or black peppercorns. This simple combination eliminates any gamey taste of the meat (known as Xīng Wèi/腥味). It also lends aromas and a subtle warming heat to the soup.

To keep the soup clear, use unpeeled garlic and whole peppercorns. If unavailable, it’s fine to use ground white pepper as a substitute.

Cooking procedure

Step 1: Blanch the ribs

In a pot or wok, submerge the ribs in plenty of cold water. Bring it to a full boil and leave it to blanch for about 2 minutes.

During this time, you’ll notice brownish foam forming on the surface. Skim it off with a spoon. Then use a slotted spoon to remove all the ribs and discard the water.

🌟 NOTE: The blanching procedure (known as Chāo Shuǐ/焯水 in Chinese) is essential as it removes any impurity of the pork and reduces its gamey taste. Please do not skip it.

Step 2: Simmer the ribs

Return the ribs to the cleaned pot or wok. Cover them generously with hot water. Add salt, a bulb of garlic (washed but unpeeled), and whole peppercorns (see note below).

🌟 NOTE: To prevent peppercorns from floating around, place them in a strainer/infuser (see image above), or a small spice bag made of muslin cloth.

Bring the water to a boil, then turn the heat down to the lowest setting. Leave the ribs to simmer with the lid on for 35 to 40 minutes, or until the meat becomes tender.

Step 3: Cook the vegetables

Remove the garlic and peppercorns from the pot. Add sweet corn, sliced lengthwise into strips or cut into rounds, along with chunks of carrot. Pour in more hot water if you prefer more broth. Cook over medium heat with the lid on for 8 to 10 minutes, or until the carrots are soft.

Taste the broth and add more salt if necessary. Finally, garnish the soup with finely chopped scallions or cilantro (coriander).

🌟 NOTE: If using other vegetables, you may need to adjust the cooking time. For example, daikon and lotus roots take longer to cook through.

The Instant Pot method

You can use an Instant Pot to speed up the second step by setting it to cook for 15 minutes on high pressure, followed by a natural release. Step 1 and step 3 can be done in the Instant Pot using the sauté function or in a regular pot on the stovetop.

Make ahead

If you wish to prepare this soup in advance, follow these tips for best results:

• Blanch and cook the ribs as instructed. Remove the garlic and peppercorns.
• Store the meat and soup in an airtight container in the fridge for up to 3 days or in the freeze for 3 months.
• Defrost then add the vegetables. Cook until the carrots soften.

Other warming dishes

Looking for more classic Chinese dishes that warm you up? Check out these delicious recipes:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Tofu Soup with Vegetables (豆腐鲜蔬汤)

Chinese Beef Stew with Potatoes (土豆炖牛肉)

Congee (Chinese Rice Porridge, 粥)

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Note: This is a revised version of my post published in March 2017.

About the dish

There are a few dishes that always make me drool, merely at the thought of them. Hot and Sour Noodle Soup (Suãn Là Fěn/酸辣粉), a classic Sichuan street food, undoubtedly tops my list. If you enjoy exciting flavors, this recipe won’t disappoint.

I used to eat this dish regularly at a street stall outside my school. The first time I ventured to try it, I instantly fell in love. It was like a flavor explosion in my mouth: hot, tangy, and mouth-numbing. Incredibly intense but utterly irresistible.

I started making it after I left China and was surprised by its simplicity. Once you have all the ingredients ready, it’s just a matter of assembling them.

Unlike other classic noodle dishes, such as Dan Dan Noodles, Chongqing Noodles, and Sweet Water Noodles, Suan La Fen offers a highly pleasurable mouthfeel by using slippery, springy glass noodles, which elevate the joy of eating to new heights.

Ingredients

Here are all the ingredients you need for this recipe. Scroll down to learn substitute ideas.

Glass noodles

The glass noodles in Suan La Fen are made from sweet potato starch and known as Fěn Tiáo/粉条, which literally translates to “starch strips”. Unlike wheat-based noodles, they have a translucent appearance once cooked and offer a super smooth, slippery texture, which I particularly adore.

🌟 Substitutes:

• You may also use glass noodles made from other types of starch. For example, mung bean vermicelli (aka bean thread noodles), known as Fěn Sī/粉丝, is a good alternative (the type I used in my recipe for Glass Noodle Salad).
• Wheat noodles or rice noodles can also serve as a substitute if you’re not strictly aiming for authenticity. Or, try Suan La Mian, a close cousin which features regular noodles.

For the soup

• Unsalted vegetable or chicken stock. When unavailable, I often substitute it with mushroom essence (香菇精) mixed in hot water.
• Black rice vinegar (e.g. Zhenjiang/Chinkiang vinegar), the key ingredient offering the tangy sour taste
• Chinese chili oil, the source of the spiciness
• Ground Sichuan pepper, for a tongue-tingling sensation that Sichuan food is famous for.
• Light soy sauce
• Minced garlic

Toppings

• Fried soybeans, for a crunchy texture and nutty flavor (see how to cook them in later sections)
• Preserved Sichuan pickle (known as Zha Cai/榨菜), for an umami saltiness and extra crunch
• Scallions, or garlic sprouts
• Cilantro (coriander), optional

🌟 Substitute: Fried soybeans can be replaced by roasted peanuts.

How to make it

Step 1: Soak the noodles

Glass noodles need to be rehydrated before cooking. Simply soak them in warm water for about 30 minutes. They’ll soften and become pliable.

Pay attention not to soak them for too long so that the strands turn overly soft. If you don’t plan to cook them right away, drain them well for later use.

Step 2 (optional): Fry soybeans

Skip this step if you’re using shop-bought roasted peanuts as a substitute. However, if you wish to create the authentic taste of the dish with fried soybeans, follow this procedure:

• Soak dried soybeans overnight to soften. Drain and pat dry.
• Fry them in a little oil over medium heat until golden brown and crispy.

I often cook an extra batch of fried soybeans, as they make a delicious snack on their own with a little sprinkle of salt.

Step 3: Cook the noodles

Bring plenty of water to a full boil. Add the drained noodles. Leave to cook over high heat until just cooked through (be careful not to overcook them). The noodles should turn almost transparent and have an elastic, springy texture, yet still be easily snapped between the teeth.

Step 4: Assemble the soup

While waiting for the noodles to cook, heat the stock and then pour it into serving bowls. Stir in minced garlic, black rice vinegar, light soy sauce, Chilli oil, and Sichuan pepper.

Add cooked noodles. Top with fried soybeans (or roasted peanuts), Sichuan pickle, scallions, and coriander if using. Serve immediately.

Other Sichuan dishes

Looking for more classic Sichuan recipes? Here are some popular ones:

Mapo tofu, the authentic way (麻婆豆腐)

Mala chicken (Chongqing Laziji, 辣子鸡)

Twice cooked pork (Hui Guo Rou, 回锅肉)

Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

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Today, I’m introducing Chinese Tofu Soup with Vegetables (豆腐鲜蔬汤), a refreshing, soothing dish that I often turn to when my stomach craves a warm hug, especially after a hearty feast or on chilly days.

Why this recipe

Although I’m a big fan of well-spiced food (think Mapo Tofu, Sichuan Mala Chicken), I also appreciate lightly-seasoned dishes that allow each ingredient to show off its natural taste. This tofu and vegetable soup is a great example.

Also, what makes this simple dish stand out is the rich umami taste (Xiān Wèi/鲜味) it offers without using any artificial flavoring. Dried shiitake mushrooms, tomatoes, and dried shrimp are the key contributors. As flavorful as can be, it calls for a short ingredient list, minimum preparation, and it’s very low in calories. So you need to give it a try!

Ingredients

To make this tofu and vegetable soup, here is the list of ingredients that you need:

• Tofu, soft or medium-firm
• Bok choy (aka pak choi), or napa cabbage
• Tomato
• Dried shiitake mushrooms, or other flavorful mushrooms
• Dried shrimp, see below for vegan substitutions
• Scallions
• Seasonings: light soy sauce, salt, white pepper, sesame oil

Dried shrimp & substitutes

Dried shrimp is one of my secret ingredients for making extra tasty dishes. A small amount of it creates a distinct umami flavor that goes a long way. It works in a similar way to shrimp paste and fish sauce in Southeast Asian cuisines.

In Chinese/Asian stores, you can find two types of dried shrimp (See image above): the big, headless, orange-colored ones, and the small, whole-bodied, pale ones. Both work well for the recipe (I used the former for shooting this recipe).

🛎 Vegan substitutes: If you wish to make this dish vegan-friendly, omit dried shrimp and use mushroom/vegetable broth to replace water for the soup.

Cooking procedure

This dish takes less than 5 minutes to cook. But you’ll need to take some time to pre-soak the dried mushroom and dried shrimp beforehand.

Step 1: Rehydrate the dried ingredients

Dried shiitake mushrooms are wonderful at lending earthy, umami flavor to dishes. They’re much more aromatic than fresh mushrooms and thus are a better option. As I explained in my Guide to Shiitake Mushrooms, there are two methods to rehydrate them:

• Soak them in cold water for 6 hours or overnight (This produces a better result)
• Soak them in hot water for 30 minutes (This saves you when time is tight)

After soaking, squeeze water out of the mushrooms then cut them into thin slices. Make sure you don’t discard the soaking water. It will be used in the soup.

🛎 Tip: If you use fresh mushrooms as a substitute, consider using chicken, mushroom, or vegetable stock to enhance the flavor of the dish.

Dried shrimp also needs to be rehydrated to release its full flavor. Use a little hot water to soak for 10 minutes. Then chop the softened shrimp into finer pieces. You can also keep the soaking water to add to the soup later.

Step 2: Prepare other ingredients

Cut tofu into cubes that you can easily scoop up with a spoon. Slice tomatoes into wedges. Chop bok choy into bite-sized pieces and separate them into two piles: stems and leaves. Finely chop scallions and separate the white the green parts too.

Step 3: Cook the soup

Firstly, heat oil in a wok/pot. Then sizzle the white part of the scallions and dried shrimp to bring out their fragrance.

Add shiitake mushroom and tomato and stir fry until the tomato turns a little mushy.

Pour in the mushroom soaking water (do so gently and leave out any residue at the bottom of the bowl) and the shrimp soaking water. Top up with some hot water. Bring to a full boil.

Gently slide in the tofu cubes. Leave to cook uncovered for about 2 minutes.

Add the bok choy stems and continue simmering for 20 seconds or so.

Then turn off the heat. Add the leafy part of the bok choy to the soup, along with light soy sauce, salt, white pepper, and sesame oil. Give it a final stir then garnish with scallion greens.

🛎 Tip: Do not overcook bok choy to prevent it from losing crunchiness and becoming stringy. 20 seconds is enough to cook the stems and the leafy part can be cooked through simply by the heat of the soup.

Serving ideas

Compared to light soups like Egg Drop Soup, this tofu soup is quite substantial as it includes both protein and vegetables. So I sometimes make it for lunch and pair it with staples like Scallion Pancakes, Steamed Flower Rolls, or Zucchini pancakes.

You can also include it in a typical multi-dish Chinese meal featuring several savory dishes and steamed rice. If you enjoy hot food, add a dash of Chinese Chili Oil for extra kick.

Other warming dishes

Looking for more tasty recipes that warm up your body? Here are some great recipes to try:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Chicken Noodle Soup (鸡汤面)

Chinese Pork Rib Soup (排骨汤)

Wonton Soup (馄饨汤) 

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Note: This is a revised version of my 2017 post, featuring minor alterations, additional tips, and process shots.