What makes ground beef good or bad is how well it is stewed. As one of the cooking techniques, stew has its origins in the invention of various types of fire-resistant containers, which came into being around the same time. In Mr. Wang Xue Tai's "History of Chinese Food Culture", it is proved that "kettle, tripod, cauldron and cauldron are the earliest ceramic cooking utensils. The first three are cooking pots, the difference is that the bottom of the cauldron has no feet, the tripod has three solid feet, and the cauldron has three hollow feet. The tripod was mainly used to cook meat, with a large load, so solid feet were used to avoid 'tripod folding over'."

Beef noodle is most concerned about the soup base of beef stew, a pot of good soup and good beef is the key to delicious beef noodle. And Guiyang authentic bowl of beef noodle good to eat, lies in this bowl of soup. Because the powder is the same rice flour, but to eat out of a bowl of beef noodle good or bad, depends on the pot of beef soup. The soup is fresh, the powder is fresh, the soup is thick, the powder is fragrant.

Don't think you love to eat spicy Guizhou people do not point clear soup, clear soup to eat an original flavor refreshing, point to the clear soup is to match the different from the red oil chili pepper firewood paste chili noodles, plus a few spoons of pepper, fresh aroma with a little bit of numbness in the texture, the taste of this refreshing and refreshing, by no means worse than the red soup. The red soup must be matched with diced beef cubes, red oil chili thick layer, don't mention how fragrant.

Beef powder is generally used in yellow beef, cleaned and cut into large pieces under the pot to cook, the pot opened repeatedly beat the blood foam, with gauze to the appropriate amount of pepper, star anise, sennet, grass nuts, sand nuts, incense leaves, back to the incense, cinnamon, dried chili pepper (the whole) wrapped with ginger pieces together into the pot and beef with a small fire stew, simmering until the beef is basically cooked half of the meat diced into a 1-centimeter-square-sized, such as tendons also cut into cubes together and then put into another pot to continue to stew until stewed rotten until the other half to be cooled through the cut into pieces of meat, meat rotten tender, powder slippery tough, soup taste thick, hot and spicy aroma, never get tired of eating.

Beef has been cut into cubes, also cut into thin slices (slices), beef is brined, marinade has a secret recipe, can not be eaten elsewhere. The beef is brined, and the marinade has a secret recipe that you can't get anywhere else. The soup base is also divided into two types: clear soup and red soup. The clear soup is the original thick soup of beef noodles, while the red soup is the soup base with red oil chili.

Eating beef noodle, you can add a lot of ingredients, add meat, add tendons, add miscellaneous, add tofu and even add a marinated egg or omelette, according to their own favorite choices, people with a large amount of rice, you can ask for a "family photo", served up like a small basin, and then look for a small dish full of soaked pickled Lotus flowers, pickled carrots, Siri Hulu eat, is indeed! The first thing you need to do is to get your hands dirty.

In Guiyang's beef noodle, Huaxi's beef noodle only provides fine powder, resolutely do not use the sour powder, and the side dish with the sour lotus white instead of green cabbage pickled carrots as a side dish. In Huaxi Beef Noodle, the sour lotus flower white is as important as the beef, without sour lotus flower white, you can't eat the flavor of Huaxi Beef Noodle. The so-called sour lotus white, is the lotus cabbage put kimchi altar pickle after pickling, this sour flavor coupled with the crunchy strength of the sour lotus white, to the beef noodle to add a lot of freshness. It mixes the fresh aroma of beef and the fresh aroma of rice vermicelli together, making the whole bowl of beef vermicelli particularly fragrant.