Guilin Soup Recipe

Blanch beef

Put beef shank pieces into a large pot and cover with cold water (about half of 4 L). Bring to a rolling boil for 5 minutes to purge impurities. Drain and rinse beef pieces under running water; discard blanch water and clean the pot.

Simmer broth

Return blanched beef to the clean pot. Add 4 L fresh water, smashed ginger slices, tied green onion whites, and Sichuan peppercorns (if using). Bring to a boil, then reduce to a gentle simmer. Skim foam occasionally. Simmer, partially covered, for 2 to 2.5 hours until beef is tender and broth is flavorful.

Season broth

About 20 minutes before the end of simmering, add 2 tsp salt and 1 tsp white pepper. Taste and adjust seasoning if needed. Remove ginger and green onions before serving or leave in for extra aroma.

While broth simmers, prepare pickled cabbage and sour bean mixture. Rinse chopped pickled Chinese cabbage lightly if excessively salty, then squeeze out excess liquid. In a small saucepan, warm 1 tbs light soy sauce and 1 tbs rice vinegar with the minced garlic over low heat just until fragrant (30–60 seconds). Add the chopped fermented sour beans and warmed pickled cabbage, stir to combine and warm for 2–3 minutes. Set aside.

Prepare peanuts and dried items: In a small pot, cover raw peanuts with water, bring to a boil, then simmer 20–25 minutes until tender but not falling apart. Drain and set aside. If peanuts were pre-roasted, skip boiling and toast lightly in a dry pan for 3–4 minutes. Soak dried lily flowers in warm water 20–30 minutes until soft; drain and squeeze out excess water. Soak bean curd skin until pliable (about 10 minutes if thin); slice into 1-inch strips. Five minutes before serving, add bok choy (or napa cabbage) to the broth to blanch until bright green and tender-crisp (about 1–2 minutes). Add softened lily flowers, bean curd skin, and cooked peanuts to the broth to heat through for 1–2 minutes.

Cook rice noodles according to package instructions (usually soak in hot water 10–15 minutes for dried thick rice noodles, or boil 2–4 minutes for fresh). Drain and divide among serving bowls.

Assemble bowls: Place a portion of cooked rice noodles into each bowl (see servings). Ladle hot beef broth and a few pieces of beef shank over the noodles. Top each bowl with a generous spoonful of the warmed pickled cabbage and sour bean mixture, a portion of lily flowers, bean curd skin, and peanuts. Add blanched bok choy alongside. Finish with chopped cilantro, sliced green onion greens, a drizzle of sesame oil, and chili oil to taste. Sprinkle a little white pepper if desired.

Serve immediately while hot. If desired, keep extra broth warm and provide additional chili oil or vinegar at the table.