Hunan Niurou Mian

Hunan Niurou Mian is the province's answer to a warming noodle soup — braised beef shank in a broth fired with dried chillies, doubanjiang, and a proprietary blend of aromatics, served over thick fresh wheat noodles. Every stall in Changsha has its own version, fiercely guarded.

Serves: 4

Ingredients

• 800g (1.75 lb) beef shank, cut into 4cm (1.5-inch) pieces
• 400g (14 oz) fresh thick wheat noodles (or dried wheat noodles)
• 3 tbsp (45ml) vegetable oil
• 3 tbsp doubanjiang (spicy fermented bean paste)
• 6 dried Facing Heaven chillies, snipped
• 4 cloves garlic, minced
• 2 cm (1-inch) piece ginger, sliced
• 2 tbsp (30ml) Shaoxing rice wine
• 2 tbsp (30ml) light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1.5 litres (6 cups) beef stock
• 2 spring onions, green parts only, sliced
• Fresh coriander and pickled mustard greens (suancai) to serve
• Sesame oil to finish

Instructions

1. Blanch beef shank in boiling water 5 minutes. Drain and rinse. This removes impurities.
2. Heat oil in a large pot over medium-high heat. Add doubanjiang and dried chillies. Stir-fry 2 minutes until the oil turns deep red and fragrant.
3. Add garlic and ginger; cook 1 minute. Add beef shank pieces and toss to coat in the chilli oil.
4. Deglaze with Shaoxing wine. Add light and dark soy sauce, sugar, and beef stock. Bring to a boil.
5. Reduce heat to low, cover, and braise for 90 minutes until beef is tender. Taste broth for seasoning.
6. Cook noodles per packet directions. Divide into bowls, ladle broth and beef over.
7. Top with spring onions, pickled mustard greens, and coriander. Drizzle with sesame oil.

Cook's Notes: Doubanjiang brands vary in saltiness — taste before adding extra soy. The broth intensifies overnight; this soup is better on day two.