Comments on: Lanzhou Beef Noodle Soup

By: Elaine

Elaine — Thu, 26 Aug 2021 00:22:21 +0000

In reply to yu ma. Amomum cardamom and nutmeg are different with similar aromatics.

By: yu ma

yu ma — Sun, 22 Aug 2021 17:23:28 +0000

Thanks for this recipe! Is the Amomum cardamom (which another comment identified as 豆蔻）the same thing as nutmeg? And is the 1 cardamom mentioned amomum kravnh? Thanks!

By: Elaine

Elaine — Tue, 30 Jul 2019 23:48:44 +0000

In reply to Hannah Rogers. Hannah, I mean wrap the spices with a glaze and then seal with cotton lines.

By: Hannah Rogers

Hannah Rogers — Sat, 27 Jul 2019 15:18:38 +0000

Can you explain what a glaze bag and selling the cotton lines means? I’m just not sure what that step is.

By: Elaine

Elaine — Tue, 18 Dec 2018 11:39:50 +0000

In reply to walter. Yes, it is ‘dou kou’ 豆蔻.

By: walter

walter — Tue, 18 Dec 2018 06:02:43 +0000

Do you have the chinese name for amomum cardamomum? Is it ‘dou kou’ ? Do you also have the recipe for beef stock for your braised beef shank recipe? Thank you.

By: Elaine

Elaine — Tue, 18 Dec 2018 00:29:34 +0000

In reply to Brian van Weijen.

Thanks Brian!
You get all the highlights of the dish. It must be very good in cold winter.
By the way, watercress is an excellent ingredients for almost all soups.

By: Brian van Weijen

Brian van Weijen — Mon, 17 Dec 2018 18:34:41 +0000

This is one of my favorite noodle dishes. The combination of a rich broth, chilli oil, topped with fresh coriander is just amazing.
Recently I’ve added some watercress. It goes extremely well with this dish.

By: Elaine

Elaine — Tue, 12 Jun 2018 12:37:53 +0000

In reply to simon. Simon, We usually slightly under cook fresh noodles since they will continues to be heated in the hot soup.