Description

Imagine a steaming bowl of soup that feels like a warm hug after a long day. The broth is a deep amber hue, fragrant with star anise, Sichuan pepper, and orange peel, while tender slices of beef melt in your mouth. A subtle sweetness from the low‑temperature spice powder balances the heat, and a splash of sesame oil and vinegar adds a bright, savory finish. This is the famed 34.9‑yuan spicy soup that locals swear by.

Ingredients

For the broth:
1.8 L water (about 1800 ml)
20 g butter (or a neutral oil if you prefer)
140 g low‑temperature spice powder (see below)
200 g beef (sirloin or brisket, thinly sliced)
200 g yellow cauliflower (or a similar light‑colored vegetable)
6 pieces of wild ginseng (fresh, sliced)
100 g handmade noodles (or fresh egg noodles)
1 bunch green onion, sliced
1 Tbsp sesame oil
1 Tbsp rice vinegar (or white vinegar)
Optional: pinch of salt to taste
Optional: chili flakes for extra heat
For the spice powder:
4 star anise pods
2 cinnamon sticks
1 Tbsp fennel seeds
1 Tbsp Sichuan peppercorns
1 Tbsp ginger powder (or 2 Tbsp fresh grated ginger)
1 Tbsp white paper (a local spice, substitute with white pepper if unavailable)
1 Tbsp orange peel (dried or fresh)
1 Tbsp ginseng powder (or a few fresh ginseng slices)
1 Tbsp Zhizi flower (or substitute with dried chrysanthemum petals)

Instructions

Step 1: Prepare the spice powder. In a dry skillet, toast the star anise, cinnamon sticks, fennel seeds, Sichuan peppercorns, and ginger powder until fragrant (about 2 minutes). Let cool, then grind into a fine powder with a spice grinder or mortar and pestle. Mix in the white paper, orange peel, ginseng powder, and Zhizi flower. Set aside.
Step 2: Build the broth. In a large pot, melt the butter over medium heat. Add the prepared spice powder and stir for 30 seconds to release aromas. Pour in the water and bring to a gentle boil. Reduce heat to low and let the mixture simmer for 5 hours, skimming off any foam that rises to the surface.
Step 3: Add the beef. After the initial simmer, add the sliced beef to the pot. Continue to simmer on low heat for 1 hour, or until the beef is tender and infused with the spice flavors.
Step 4: Introduce the vegetables. Add the yellow cauliflower to the pot and simmer for an additional 30 minutes, allowing the vegetable to soften while retaining its bright color.
Step 5: Finish with ginseng. Stir in the sliced wild ginseng and simmer for exactly 2 minutes. This short cooking time preserves the ginseng’s subtle aroma and medicinal qualities.
Step 6: Cook the noodles. Add the handmade noodles to the pot and cook for 3–4 minutes, or until they reach your desired tenderness. If using store‑bought noodles, follow the package instructions and add them just before serving.
Step 7: Add finishing touches. Stir in the sliced green onion, sesame oil, and rice vinegar. Taste the soup; if it needs a little salt or extra heat, add a pinch of salt or a sprinkle of chili flakes.
Step 8: Serve. Ladle the soup into bowls, ensuring each portion has a generous amount of beef, ginseng, noodles, and vegetables. Garnish with a few extra green onion slices if desired.

Tips & Notes

For a richer broth, you can add a small piece of dried ginger or a splash of soy sauce during the simmering process.
If fresh ginseng is hard to find, substitute with dried ginseng root or a ginseng extract; just reduce the quantity to 3–4 pieces.
The low‑temperature spice powder is key to the soup’s mellow heat. If you prefer a spicier bite, add a teaspoon of chili flakes or fresh sliced chilies.
Leftover broth can be refrigerated for up to 3 days. Reheat gently and add fresh noodles or vegetables before serving.
For a vegetarian version, replace the beef with tofu or tempeh and use vegetable broth instead of water.

Serving Suggestions

Serve this soup hot, accompanied by a side of steamed rice or a light salad of cucumber and carrot ribbons. A small bowl of pickled vegetables adds a crisp contrast that balances the soup’s richness. For a festive touch, drizzle a few drops of high‑quality sesame oil over the top just before serving.