Huaxi beef rice noodles (花溪牛肉粉), originating from the Huaxi area of Guiyang, is a distinctive and renowned snack in Guizhou Province, China. Its main ingredients include beef, sour lotus root, and coriander. There are various types of Huaxi beef rice noodles, including original flavor, braised beef, and pickled pepper beef.
The distinctive feature of this dish lies in its soup base, meticulously prepared with a variety of precious Chinese herbs, resulting in a flavorful and tender meat soup. Local people in the Huaxi region, known for their love of chili peppers, particularly enjoy Huaxi beef rice noodles.
The process of cooking Huaxi beef rice noodles is meticulous. First, the beef is washed and cut into large pieces, then partially cooked in boiling water until halfway done. Next, in another pot, water, caramel color, and spices are added to cook the remaining beef until fully cooked. The beef is then sliced into thin pieces. Additionally, some of the beef is cut into small cubes and simmered over low heat. The sour lotus root is cut into long pieces, and the coriander is cut into sections. Rice noodles are blanched in boiling water until tender, then placed in a bowl. The sliced beef, cooked beef cubes, sour lotus root, and coriander are placed on top of the noodles. Finally, the original soup broth, mixed oil, monosodium glutamate, Sichuan pepper powder, and pepper are added to complete the dish.
After enjoying Huaxi beef rice noodles, one may feel invigorated, with every pore seemingly opened up. It’s common to experience a gentle sweat from head to toe, feeling refreshed and rejuvenated after indulging in this flavorful and satisfying dish.