Flower Creek Beef Noodle selection of top-grade yellow cattle, refined rice flour, multi-pulp beef bones, boiled into a fresh and thick soup, coupled with smooth steamed rice flour, with mellow beef, add appetizing pickles, garnished with fresh coriander, if you can eat spicy, plus Guizhou's unique aroma of fried chili noodles, a bowl of hot, colorful and flavorful Beef Noodle jumped out of the presentation.
Flower Creek Beef Vermicelli has a unique flavor and is loved by people. In addition to taste, drinking a bowl of beef broth with an enticing aroma and rich flavor is also a delicious enjoyment, and people take it as breakfast, lunch, dinner, and leisure food anytime, anywhere. In Guizhou learn to do huaxi beef noodle place a lot, especially in Guiyang, such as Dasheng catering these specific location seems to be in Guanshanhu District honesty South Road Commercial Pedestrian Street G2 building 3 floor 7-8, its practice: (1) yellow beef washed and cut into large pieces of the pot under the pot to cook, the pot opened repeatedly beat to remove the blood foam, with gauze to the appropriate amount of peppercorns, star anise, sannay, grass jelly, sharen, incense leaf, back to the incense, gui pi, dry chili pepper (the whole) package! and ginger pieces together into the pot and beef with a low-fire stew, stew until the beef is basically cooked half of the fish out cut into 1 cm square size diced meat, such as beef tendons are also cut into dices together and then put into another pot to continue to stew until stewed rotten, the other half to be cooled (more than 4 hours) cut into 3 cm wide and 5 cm long slices of meat standby. Refine the butter into butter in a separate container and set aside. (2) rice flour, rinsed with water; paste chili noodles, with dried chili pepper roasted crispy slightly battered into noodles (not too crushed); pickled lotus white, eaten from the kimchi altar and cut into small slices with a small plate as a side dish; sauerkraut, cut into 1.5-2 cm long section; turnip section of 8 mm or so of the section; (3) when serving in the following order of operation: rice flour (with sour powder and fine powder, generally a bowl of beef flour about 150 grams - 200 grams) into a pot of boiling water, cut into 3 cm wide and 5 cm long pieces of meat. 200 grams) into a pot of boiling water, scalded through, fished into the soup bowl, in the rice noodles covered with beef slices (25 grams), covered with stewed beef diced (25 grams) or diced beef tendons, put the right amount of pickled vegetables, plus a little butter, and finally poured with boiling hot broth, sprinkled with coriander can be knots.