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ccncwby OP t1_j9sj2jq wrote

So this recipe was ~2 years in the works for me, constantly making small tweaks/adjustments to the ingredients until the balance of flavours was where I wanted it. In its current state there are no changes or improvements I can think of making. If anyone here makes some up I hope they agree! Some of the flavours can be a little polarizing though so I'll drop a few notes at the bottom as well. This recipe makes around 6 serves.


Prepare the beef...

  • Use 600 grams (100 grams/serve) of a flavourful/fatty cut such as brisket or deboned short rib, preferably dry brined in the fridge overnight or minimum 3 hours with 1.5% salt by weight (for 600 grams use 9 grams salt)
  • Remove beef from fridge 2 hours before cooking, cut into ~1" cubes
  • Sear beef in a ripping hot skillet or wok with 1 tbsp oil until all sides are browned
  • Set the beef aside, but don't clean out the skillet/wok just yet


Prepare the broth...

  • In a large pot, add
  • 5 cups water
  • 6 slices ginger
  • 2 spring onions chopped in half
  • Handful of dried chillis ^(note 1)
  • 3 tbsp Shaoxing cooking wine
  • 1/4 cup soy ^(note 2)
  • 4 tbsp MSG ^(note 3)
  • Beef from earlier

Bring to boil and reduce to a light simmer with the lid on


Bloom the aromatics...

In the skillet/wok from earlier, add

  • 1 tbsp chilli oil (store bought or I've got a recipe here)
  • 1 tbsp red Sichuan peppercorns ^(note 4)
  • 1/2 tbsp green Sichuan peppercorns ^(note 4)
  • 4 cloves of chopped garlic
  • 6 star anise ^(note 5)
  • 2 bay leaves

Bring skillet back up to temp until fragrant, then stir in

  • 1 1/2 tbsp spicy bean paste (la doubanjian, 辣豆瓣酱)
  • 1 chopped small onion
  • 1 chopped tomato
  • 2 tbsp sugar

Stir to combine and bring to a simmer


Bring everything together...

  • Pour aromatics into broth
  • Deglaze skillet with 1 tbsp Shaoxing cooking wine over heat and pour into broth
  • Give broth a quick stir and simmer with lid on for ~90 minutes.


After broth has simmered for 90mins, pull out all the bits you don't want to serve in your bowls. There are two basic schools of though on this, dependant entirely on whether you want a clear very liquidy broth or don't mind keeping the chunky bits. Either way has no (or very little) impact on flavour, this is purely a decison based on aesthetics or if you do/don't want the protein...

  • The first school of thought would be to remove only the beef chunks into a seperate pot, then pour the broth through a fine mesh strainer and discard whatever remained in the strainer.
  • The second school of thought is to pour everything through a strainer and using tongs pick out and discard the stuff you don't want to keep, then empty the strainer back into the broth. Things you probably don't want to keep include;
    • Star anise
    • Ginger slices
    • Bay leaves
    • Dried chilli pods (the texture is never great in the mouth)
    • Spring onion (long slimey spring onions also aren't great in the mouth)


To serve...

  • Cook noodles in boiling water (~150 grams/serve, Chinese white flour noodles are ideal for soups)
  • Blanch Shanghai/baby bok choy
  • Arrange noodles & bok choy into bowls, add beef chunks and pour in broth
  • Top with fresh spring onion, cilantro, and more chilli oil to taste!

Enjoy :)



(1) I use tien tsin chillis because they're the "correct" chilli variant for Sichuanese cuisine, but they're also similar in heat and flavour to cayennes so if that's what you have, that will do just fine. I'm also told Chili Japones are very similar in flavour too, but a little less spicy if that's what you want. If you don't like spice much at all you can just leave this step out completely too.

(2) Yes, 1/4 cup of soy. it might seem like a lot but in this recipe I've utilised the soy and Shaoxing wine to season the broth instead of salt so that 1/4 cup is very intentional and important. Also, Chinese and Japanese styles of soy are labelled differently and it can get a little confusing, so I'll just keep it simple and say "use the salty kind". Think Kikkoman or a tamari soy.

(3) Yes, 4 tablespoons of MSG. If you're the ill-informed type who still thinks MSG is bad for you then fine you can use less of it or none at all; it's your loss and I feel sorry for your soul

(4) Sichuan peppercorns are one of those polarizing flavours/sensations, and the two variants (red/green) are quite different too. The red ones have a very fragrant/floral smell and taste to them which can become kind of soapy when too much of them are used. The green ones have a much milder/palatable flavour. Both give a similar numbing/tingling sensation which goes so well with spicy food, and the salivation they cause tends to accentuate other flavours too. I've used both variants in this recipe because I personally love the flavour the red ones bring when used appropriately and have thrown in some green ones to add to the numbing/tingling sensation (it is very characteristic of Sichuanese cuisine after all!) If you don't want to buy both types, I'd recommend using only 1 tbsp of the red and leave out the green ones completely. If you find the flavour a bit much, try 1/2 tbsp of each or stick with 1 1/2 tbsp of only the green ones.

(5) Star anise is another of those polarizing flavours. Again I personally love it but some people might think 6 stars is too much, do what you want. I've found using 6 stars in the recipe makes the anise quite prominent on the nose but barely noticable in the mouth so it's a good balance and helps give the broth a complex texture of flavours.


TrumpBlowsPutin t1_j9tswva wrote

As an Asian and MSG lover, 4tbsp is just a ludicrous amount for 5 cups of water. I use maybe 2tbsp in 16 cups of water for pho.


Caylennea t1_j9uwqr9 wrote

Right! I was just going on a small rant about this to my coworker who I then realized is one of those ill informed people who still thinks msg is bad for you. I use like 1.5 tbs in a large pot of pho max! I can’t even imagine what 4 tbs in 5 cups of water would taste like! He is also using too much star anise. He must have barely functional tastebuds or something…


ConcreteKahuna t1_j9t9kq1 wrote

Thank you for the write up this is awesome. Gonna give this a try very soon!


ccncwby OP t1_j9t9so7 wrote

Please let me know your thoughts, even if it's personal preferences lol. This recipe has very much been tailored to my own tastes haha


ConcreteKahuna t1_j9tf2if wrote

The only change I think I'll make is dial back the anise a bit because my homemade chili oil is already pretty anise-ey (because like you I quite like that flavor!) Will definitely report back


dontstealmypenguin t1_j9u2c67 wrote

You're recipe looks insanely good, and I love msg but 4 tablespoons sounds like an incredulous amount. I'm just comparing to salt in my mind and of course 4 tablespoons of salt would probably kill you and make it taste like seawater. Is this not the case with msg? Just asking as I eat a lot of things with msg in but have never used pure msg itself as an ingredient.


CookieKeeperN2 t1_j9tnxfs wrote

6 star anise is waaaay too much. A standard in Chinese cooking is using 1-2 per 1kg (2.2lbs) of meat. It is not about if you like the flavor. Star anise has strong flavors. If you use 6 you overpower the rest of the flavor and destroys balances.

Here is the standard version. This chef is Sichuanese and this dish is actually accessible. I'd say one thing you can do to improve the flavor of the soup/beef is to stir fry the spices (especially the spice bean paste) to fully release its flavor, and then sear up the beef cubes in it. Also add a bit of sugar while you sear the beef cubes. It works miraculously.

Personally, I don't add MSG. soy sauce has enough of it. Instead of soy sauce, I add 黄豆酱 (soy bean sauce). This fermented bean product also includes plenty MSG, and it also softens up the meat. The chef used 芝麻酱/豆腐乳 which served the same purpose.


ccncwby OP t1_j9tqe2k wrote

Hey thanks! I'll definitely look at those other products you've mentioned! Always trying to learn more about foods haha.

I knew the anise would be polarizing 😂 you're just going to have to trust me when I say that 6 is prominent on the nose but not in the mouth. If it were in any way overpowering other flavours then I would have cut back. About that recipe you showed, the chef may have only used 3 stars but he also chucked in a handful of fennel seeds which contain a high amount of the exact same chemical (anethole) that gives it's flavour.


CookieKeeperN2 t1_j9tr1p3 wrote

He used like 2kgs of planks though. I also like star anise. My mom always says I am using too much lol. But you are on another level. But if you like it, keep doing that.


Fizzbit t1_j9u7g5w wrote

For the sake of not having to watch the full video and follow along to cook, is the recipe in the description? If so can someone translate?


CookieKeeperN2 t1_j9w19hy wrote

It has English cc. It's not automatically translated but manually created with very good accuracy.


muuto t1_j9sxv77 wrote

I need this today! 😍 Thank you for the recipe!


Surtock t1_j9tqht5 wrote

This sounds wonderful, and aside from the green peppercorns, I have all of these ingredients on hand. I'll definitely be giving this a go.
One question regarding the sheer amount of MSG. 4tbs! That sounds like a lot in 5L of water. I'm still learning how one uses MSG, but maybe I'm mistaken in thinking that a little goes a long way?
Maybe that has been my issue, I'm simply not using enough.
I have been only using a sprinkling per plate when cooking.

Edit: A word


ccncwby OP t1_j9ttj7e wrote

I think people mistakingly use MSG like salt, but the thing is salt has its own very strong flavour. The same thing cannot be said for MSG so it's very hard to use "too much". Instead of imparting it's own flavour into food, it tends to make existing flavours "richer" if that makes sense?

There is definitely a trick to knowing when to use it, and that's if your dish would be improved by having richer/heartier flavours. As to how much, just taste and adjust until it's however you want it to be. Food and flavours are often a personal thing so there's no single right answer 😊


Surtock t1_j9tx5wi wrote

I add it to a few dishes when I remember to. I use it sparingly bc I don't want to throw anything out and have to start a new dinner, usually. I do taste as I go, but I worry that the flavor will become more pronounced as this dish comes together or that my taste buds are simply dead compared to my partners. I'm going all in next time!


SmashBusters t1_j9tlfxg wrote

I have two packs of shirataki noodles that I really need to use because they've already passed the "Best By" date.

I saw the picture and I was like "OH that looks PERFECT!"

Then I saw the recipe and I was like "...fuck me that's a lot of work"

That being said, I still might do it.

I don't keep MSG on hand, but I have TJ's Umami seasoning and fish sauce. Would either/or work as subs?


ccncwby OP t1_j9tntmp wrote

Haha yea it's a fair bit of work involved but worth it if you've got a day free 😂

I'm not super familiar with that umami seasoning, and as good as it looks the mushroom version of umami has always been it's own thing in my opinion? Probably because of it's own unique flavours it brings to the party. It could totally work though!

Fish sauce would be a hard no though lmao.

If you happen to have miso paste or powder on hand it could work as a good alternative though, just watch the salt content and reduce the soy as necessary.

Or just go buy a small bag of MSG lol that stuff's cheap.


grahamdalf t1_j9tn0i9 wrote

Literally just ate breakfast and now I'm hungry again. Thanks! Can't wait to make this.


JennyFoxFer t1_j9tgaa3 wrote

Do you think it would be possible to replace bay leaves with basil leaves?


ccncwby OP t1_j9tgvec wrote

Yea definitely, basil is delicious and I think if you used dry basil it would bring a sort of sharpness to it which would compliment the sweet floral notes quite well!


chaun2 t1_j9uc5ks wrote

>(3) Yes, 4 tablespoons of MSG. If you're the ill-informed type who still thinks MSG is bad for you then fine you can use less of it or none at all; it's your loss and I feel sorry for your soul

Lol. That's perfect. Worked in food for a couple decades. All fast food has msg in the meats and cheeses. Though I would use more like 4 teaspoons.

The rest of the recipe appears to be pretty much the exact same as what I used to make in the restaurants I cooked at. You could probably double the soy sauce TBH. We didn't used bay leaf, I will have to try that. We cheated on the broth of course, and used chicken broth that had been simmering for hours, instead of water.


APEist28 t1_j9v6fjt wrote

Dude, thank you for this write up. I gave the woks of life version of this a go and it was great, but still needed some tweaking. I'm going to try yours next.

Also, I didn't know that the green peppercorns are less floral so thanks for that tidbit. I love the flavor of the red peppercorns too, but I tend to overdue it and unbalance the flavors. The thing is, I don't want to reduce the amount of numbing because I love that too. From what you're saying, it sounds like I can swap some of the red for green to maintain the numbing and reduce the other flavors - is that right?


nejula t1_j9techn wrote

Thank you for the recipe!!!


Ramiel01 t1_j9swbh4 wrote

A little bit of MSG isn't harmful like the racist stereotypes say, but they do use high doses to induce testicular lesions in animal studies.


coke_and_coffee t1_j9thzco wrote

Tbf, high doses of anything will harm you.


Ramiel01 t1_j9tiwbb wrote

The dose makes the poison and all - this guy is advising 4 Tbsp which is like more than 100 g (4 oz) of freaking MSG


redditguysays t1_j9tmt1j wrote

Your comment got me curious, so I actually went to the kitchen and weighed out the MSG. My scale says 1TB = 14g. So we're talking 64g of MSG. While not close to 100g, it still seems like a LOT. I mean, my bag of MSG says for 5 servings of soup, add 1/2 TB. This recipe is for ~6 servings.

I use MSG in lots of things, but the amount in this recipe seems high. This egg drop soup recipe from woksoflife for 6 servings uses 1/4 teaspoon. If you search on their website for MSG, most of the recipes for a similar number of servings uses about that much. Just search for MSG, and it'll show recipes that contain that ingredient.


Ramiel01 t1_j9tn0cj wrote

My mistake, I know the density of salt is about 2.2 g/mL and guessed wrong


redditguysays t1_j9tne9u wrote

Oh shoot. I wasn't trying to prove you wrong. I was just really curious about it. Your point (which I agree with) still stands - this is a lot of MSG for a recipe.


joleme t1_j9tlmdh wrote

I can't say I understand the reasoning behind it. There are diminishing returns on it, and 4tbsp is a friggan ton. I liberally shake a bottle of it over some of our food and MAYBE would end up using 1tbsp in an entire skillet/pan of something. OP also comes across as a bit elitist and rude.


Isellmetal t1_j9t3mfh wrote

The human body digests and metabolizes MSG extremely well. Even for people sensitive to it, several grams typically need to be ingested for negative effects to be felt such as headaches, drowsiness or upset stomach and there’s still zero proof of a True allergy to msg even existing.

So basically just like everything in life, moderation is key.


Shiny_and_ChromeOS t1_j9t8k2e wrote

For anyone trying to buy the specific bean paste for Sichuan cooking, it's usually labeled as broad bean paste to distinguish it from the many other Chinese fermented bean pastes.


ccncwby OP t1_j9t99el wrote

Thanks for the heads up! I've also seen it labelled a few different names here in NZ too which is why I included the pinyin as well as Chinese characters lol. I think often people get it wrong and buy doubanjiang instead of la doubanjiang. For anyone wondering, the "la" literally means spicy. If in doubt just search for the pot with those exact Chinese characters though, can't go wrong.

A little side note about la doubanjiang; if you're someone like me who loves the fermented salty umami goodness of marmite on buttered toast, then you can use la doubanjiang in the exact same manner lol. I usually try keep a little pot in the fridge for this exact purpose, it's delicious!


Shiny_and_ChromeOS t1_j9tbic9 wrote

I have seen non Sichuan style spicy doubanjiang from brands like Har Har so I always point out the broad bean labeling. The Sichuan broad bean variety is also referred to as Pixian doubanjiang. I've seen it offered in denser, less liquid consistency so it can be squeezed dry out of a pouch.

The comparison to Marmite really amuses me. I may need to try Marmite now!


ccncwby OP t1_j9tbzpd wrote

Ahh interesting! I've never come across it but am definitely going to seek it out next time. I've definitely been using a different variety this entire time lol. Hope I'm not doing Sichuan cuisine a huge injustice 😭


Shiny_and_ChromeOS t1_j9teefj wrote

Your recipe is fabulous! Food is a function of its time and place. With all the other ingredients adding such robust flavors, a variance in bean paste is no cause for concern. If anything it makes it a little special as your own unique experience. Besides broad bean pastes wildly vary in flavor and consistency within their own category. The store bought dryer variety is heavy on the beans and not as spicy. Another brand I got from the restaurant supply store was spicier and crazy salty. The brand our restaurant ended up sourcing from a Union Foods importer in New York City is the most liquid and runny one I've used because it's blended with sesame oil and so much chili sauce that it's a vivid red.

BTW if you enjoy the pungent notes from star anise, you may also enjoy cardamom but be very careful. A little cardamom goes a long way. Our entire vat of braising liquid uses only a couple of pods.


ccncwby OP t1_j9tf9yc wrote

Ahh man you make me want to explore all these varieties of bean pastes, they all sound unique and delicious in their own way!

The chilli oil I use in this recipe is also home-made, and the oil is infused with black cardamom as well as cloves 😉 I love using these pungent spices for their smells, they create such amazing and complex aromas!


RuralCaribou t1_j9vos4p wrote

Learn from comments and prepare from the masters in your cuisine. Watching and learning from your top chefs in your Sichuan style will teach you technique. Your bowl is beautiful.


ccncwby OP t1_j9vrafx wrote

Thank you! Yup I definitely intend to repeat this at some point in the future but stick to an incredibly authentic recipe, to re-establish a sort of baseline for what it should be lol. Absolutely I think it's important to understand the origins and flavours of provincial cuisines. That being said I'm not deceiving myself by thinking this recipe is ultra authentic, rather it's been adjusted and tweaked to my own personal preferences using provincial flavours/spices.


reformisttae t1_j9w2ts7 wrote

Where do you get it in NZ? Couldn't find any at Tai Ping last time I was looking for it.


ccncwby OP t1_j9w6fxe wrote

This is the la doubanjiang I've been using. It's the four red Chinese characters (辣豆瓣酱) which I usually look out for, I've spotted a few different brands on the shelves in the past too. Typically I'll go to Da Hua or Lim Chour but I've noticed most the Chinese supermarkets usually stock the same stuff so I'd assume you could find it at Tai Ping also?

All that aside, u/Shiny_and_ChromeOS is saying that "Pixian douban" (郫縣豆瓣) is actually the more correct fermented bean paste variety if you'd rather keep everything provincial.


ccncwby OP t1_j9w4lto wrote

I'm not sure if it's in a Tai Ping because it's not one that I frequent but these places usually stock the same stuff anyway? I've found it in Da Hua and Lim Chour though. I'll go take a photo of it quickly and DM you lol so you know what to look for.


WeWildOnes t1_j9v1y20 wrote

I've been using black beans in chilli oil as a sub for Mapo Tofu and a very similar Taiwanese Beef Noodle soup and they're god damn delicious!


Shiny_and_ChromeOS t1_j9v5wlt wrote

Fermented black beans definitely add a unique funk that's not found in more homogeneous sauces.

We used a combination of both broad bean paste and fermented black beans for the twice cooked pork belly at the restaurant. Be sure to mash or chop your black beans for maximum funk!


IntrepidButtSniffer t1_j9tdpos wrote

This looks fucked up good. Can’t wait to try your recipe. Thank you


ccncwby OP t1_j9temc5 wrote

"fucked up good" 😂😂😂

I mean I'm pretty sure that's intended as a compliment but then I saw it's coming from someone who butt sniffing is like their whole thing so now idk anymore 😂 are they the same kind of fucked up good? Lmao

P.S. Your sourdoughs look on point! That's some serious talent. I've never had the patience for dough lmao


IntrepidButtSniffer t1_j9tleyf wrote

A compliment for sure!

Thank you, I love bread and bread making. Anyone can do it, it takes some patience and understanding, trial and error but it’s a nice process. Something very humbling and joyful about making a nice loaf.

I don’t actually sniff butts but I do like Catan.


ccncwby OP t1_j9tmbqm wrote

If there's any bread that would get me into baking it would be a dense/dark rye 😩😩😩 so good toasted with way too much butter and some finishing salt.

I love how the density means it retains moisture even when you toast it, so you have this beautiful moist bread with hot crispy toasted surfaces and then the juiciness of melted butter lol. Simply amazing.


LukeeC4 t1_j9thd6r wrote

I have flu atm and this looks incredibly appetising, but I don’t have the energy to go get ingredients and make it. I’ll try it out when I’m better!


ccncwby OP t1_j9thyb0 wrote

Hahaha it's like the perfect flu cure but also quite a bit of effort so I totally get it. It usually takes me 2 1/2 to 3 hours to make from prep to cleanup, by the time that's done I don't even have the same enthusiasm anymore so it just goes in the fridge for tomorrow 😂 no way you'd catch me cooking this if I was sick lmao.

Hope you get better soon bro!


LukeeC4 t1_j9tz8cp wrote

I made do with a pot of Nongshim Shin Cup noodle soup that you just add water to instead!

Thank you, and thanks for the recipe :)


water2wine t1_j9smfpj wrote

My favorite kind of nood picture


ccncwby OP t1_j9smoqo wrote

Maybe I should've tagged NSFW


HawkofDarkness t1_j9tqpis wrote

So where's my plate?


ccncwby OP t1_j9trf0f wrote

I can have a bowl waiting for you when your plane arrives in NZ lmao. Safe travels!


Danredman t1_j9tayar wrote

Is the bokchoy uncooked?


ccncwby OP t1_j9tb7yx wrote

The bok choy is blanched in boiling water for 30 seconds or so (the same pot as was used to cook the noodles}, just enough to heat and sterilise it but it still keeps nice and crispy. I usually only let the leafy part under water for a couple seconds so they don't turn too wilted.


Adventurer2022 t1_j9sngzr wrote

Looks great! Recipe is where?


ccncwby OP t1_j9snsqt wrote

Recipe is one of my comments in this thread lol


Adventurer2022 t1_j9snzzz wrote

Not showing for some reason. Anyway, still looks great and thanks!


ccncwby OP t1_j9sos0z wrote

Strange, I can see it on my phone and laptop...

Anyway I made a link with a simple text file of the recipe for you here


Moxely t1_j9soqu0 wrote

Wait no, u/ccncwby we still need that recipe though lol


ccncwby OP t1_j9soyq7 wrote

Lmao it's so weird it's not showing for some people, I can see it on the app and browser. Here's a link with a simple text file of the recipe. If that doesn't work lemme know and I guess I'll publish a damn pdf for you somewhere hahaha.


Moxely t1_j9sp6ob wrote

Hmm, that link is dead but I’m wondering if this is maybe Reddit’s server room being on fire. Tomorrow I’ll look at the windows version and see if I can get the recipe. If not we will trade- I’ve worked in enough restaurants to pick up a few tricks you might be interested in 😜


ccncwby OP t1_j9spmah wrote

Try the link again. The last hosting site auto-deleted after just a single download haha. I've just updated it to a different host

I'd definitely be keen to see what tricks you have! Food is just a hobby for me lmao


cupofteaf t1_j9vqbgt wrote

That chili oil be poppingggg


RickedSab t1_j9sysjf wrote

Looks smashing! Now I want some 🥺


spatosmg t1_j9tebcm wrote

looks awesome i have this one or twice a month


turd-crafter t1_j9tg0ry wrote

Ooooh ya. I’m making this tonight! Thank you!


sharksnrec t1_j9tw6td wrote

This looks like it was made in a studio ghibli movie


ccncwby OP t1_j9tx6hs wrote

I don't usually like taking photos of food, but this time I did try make it look pretty 😅

Thanks! lol anime noodles always look so amazing 😩 idk if its from the same studio but you should watch cat soup lmaoo it's so strange but captivating.


skdewit t1_j9twlj0 wrote

I just ate a bowl of Raisin Bran 😫 this looks amazing! Way better than Raisin Bran!


ccncwby OP t1_j9vi3mj wrote

I fkn love cereal probably way too much for someone pretending to be an adult lmaooo


Bangarang_1 t1_j9w8hyt wrote

What is adulthood good for if not eating the food that makes you happy?


ccncwby OP t1_j9w8me6 wrote

Exactly. There are no rules in adulthood lol


Mrgndana t1_j9u79uw wrote

I think this is the dish I used to have for lunch occasionally when I was working in HK, with beef shin, and it was SO GOOD. Will definitely try making this!


S_Klass t1_j9ueghy wrote

I see chili seeds and whole peppercorns. Looks spicy! Yum! Any Sichuan pepper in there?


AnDuineBhoAlbaNuadh t1_j9w6nqs wrote

This looks so fucking good. And I have everything for it in my house. And it's going to be -26°c tomorrow. Thank you!


ccncwby OP t1_j9w70pm wrote

-26°C what in the actual fuck where do you live hahahahaha! Please for the love of god throw in a couple extra chillis...


AnDuineBhoAlbaNuadh t1_j9w7d2a wrote

Eastern Canada. To be fair that's the wind chill, I think the physical temp is going to only be -20 to -22. Got down to -50 overnight about three weeks ago with the wind, that's the coldest I've ever experienced and I hope I don't ever again.


ccncwby OP t1_j9w8cdu wrote

That's mental. I've only ever been to Canada in the summer, but it was to the Cold Lakes where you only got about 4 hours of darkness a night lmao. Even then the air felt fresh, certainly not warm. I'd hate to think what a winter is like let alone -50 lmaoooo.

I've also been down to Antarctica a few times during the summer, 0 degrees there you're still in a singlet because it's so dry you just don't feel the cold. -15 might warrant some kind of long sleeve but it's definitely the wind that kills you when it starts blowing lol. I'm quite happy with todays 20°C though lmao


AnDuineBhoAlbaNuadh t1_j9wdgj8 wrote

-50 is wildly below average for us where I live. It regularly ranges from +10 to -30 ish in the dead of winter but probably usually stays around -8. I live in the ocean though so the wind and the humid nature make it feel worse sometimes and gets you could right to your bones if you aren't dressed properly. It also gets up past +35°c at the height of summer often with a lot of humidity on top of that, we have quite a lot of variability in the seasons! I like all our seasons and enjoy being outdoors unless it's below -30 with the windchill or above +32 unless it's super humid! That being said I wouldn't mind +20 tomorrow haha.


KatelynAddison6 t1_j9w77t8 wrote

that looks sooo gawwdddd yumm


Musole t1_j9wryeu wrote

Where is your home and can I have seconds?


Peopleopener t1_j9x8k12 wrote

Dude fuck me up with some bok choy in a spicy broth with noodles. The rest is just bonus


UloPe t1_j9trb4b wrote

This looks so good 🤤


OldGamerPapi t1_j9tvt12 wrote

Is that what is known as Dan Dan?


ArkMan13 t1_j9u40vk wrote

I'd like some noods please


BTulkas t1_j9ub7px wrote

I will never be able to refer to noodles any other way. Thank you.


SoberJoker99 t1_j9uhj2g wrote

That looks absolutely awesome 👌


GosuGian t1_j9umujn wrote

Damn... I'm hungry now


bobbywjamc t1_j9uqv4c wrote

Thanks for sharing, I'm now inspired


embarrassmyself t1_j9uwd5p wrote

One of the most comfy soups ever invented


rjoker103 t1_j9uzt4h wrote

This looks fantastic! I can taste the Sichuan spiciness in my mouth!!


g0f0 t1_j9v2kml wrote

This is the most authentic recipe I’ve seen on Reddit.


TuhTodayJr t1_j9v74st wrote

That looks fucking good


DasArtmab t1_j9v9wco wrote

That looks amazing


OwnCaramel43 t1_j9vyexk wrote

yum, this is perfect for winter!


mrklez t1_j9w6gwx wrote

More nood pics, please.


[deleted] t1_j9y27fo wrote

That looks as tasty AF


xKaaRu24 t1_j9zhtnn wrote

I, too, like spicy noods


darkneg777 t1_j9zu5q9 wrote

Your bowl has a leak in it.


kirsten0789 t1_ja7dskg wrote

Did you only sear the beef, or also boil it in the broth for any amount of time?


ccncwby OP t1_ja9gvch wrote

Hey yup the beef goes into the broth to simmer for 90 mins also, it allows the collagens to gelatinise and become super soft/tender as well as the fats to melt through the broth


gwenten090 t1_j9tys1b wrote

On a scale of White to Mexican how spicy is this.


f1shtac000s t1_j9u7d0m wrote

If your scale tops off at "Mexican" you probably aren't ready for Sichuan food.


ccncwby OP t1_j9u0jjb wrote

If you use the same chillis I've used I'd guess it's getting pretty close to Mexican. But you gotta understand I'm in NZ so don't have the best grasp of how hot proper Mexican hot is. But please also understand that I often use superhots in cooking so there's that to consider too lol. This isn't quite as hot as the candied habaneros I also made today, but I'm guessing if the habs would make you perspire then these noodles might just make you slightly red faced?


Aurelius314 t1_j9viqvn wrote

Ca.. Candied habaneros?

What sorcery is this?


ccncwby OP t1_j9vkq5j wrote

They definitely are pretty fucking magic! Lmao.

I posted a recipe for them yesterday to r/spicy, feel free to check it out


jimbosdayoff t1_j9w6ij9 wrote

The spectrum should be Slavic 0 to Indonesian 10. I had this dish at a restaurant that was authentic and it would score an 8 and most Mexican that I have had is more like a 6.


off-and-on t1_j9ud7ga wrote

I love some spicy noods


sabersticks t1_j9vnx3l wrote

Sichuanese is not a word, its just sichuan


ccncwby OP t1_j9vr002 wrote

Sichuanese absolutely can and is used to describe people and things from Sichuan.