Hongshao Beef Noodles, Guangzhou

I am going to introduce the Hongshao Beef Noodles in a Xinjiang restaurant nearby Dezhengzhong Road in Guangzhou.

Below a picture of the noodles I was eating as my lunch today.

Hongshao Beef Noodles
Picture: The Hongshao Beef Noodles


Below is the brief information of the recommendated cuisine.

  • Name: Hongshao Beef Noodles
  • Style: Xinjiang Food
  • Location: The Xinjiang Restaurant nearby Dezhengzhong Rd., Guangzhou


Hello, guys!

It's nice to see you.

Today, I would like to recommend you to come to a Xinjiang Restaurant nearby Dezhengzhong Road in Guangzhou. One of their cusine specialty is Hongshao Beef Noodles. However, 'Hongshao' is quite difficult to translate into English. Actually, the exact thing I would like to talk about is the soup it is served with.

The soup is so tasty, one reason of which is that it has a very strong favor of tomato and such favor is one of my best-like favors. Other Xinjiang restaurents are offering the same set of menu, but this restaurant stands out of the crowd, because of this soup they serve. The favor of tomato, as I always consider, is the soul of Xinjiang soup. The soup also tastes a little bit sour and a little bit spicy, because they might have intentionally choose tomatoes that were not fully grown and they have put some pieces of chilies into it. The sour and spicy tastes immediately make you feel hungry. And because of the pieces of tomatoes and chilies they put into it, the soup looks totally red, just like a bowl of borsch.

What are inside the soup, the ingredients, include tomatoes and chilies, of course. And there are beef in Xinjiang style, potatoes, carrots, cucumbers, onions and a piece of green vegetable, garnished with several pieces of corianders.

Fresh beef is usually, not matter in its natural state or after being cooked, soft and juicy. However, Xinjiang people like to dry the beef for long-term preservation, and yak meat is their first choice. After such a treatment, the beef gets hard and chewy with much less gravy between the tissues. But to emphasize, it is not making the beef taste worse, and actually drying out the beef to make it Xinjiang style does much more than conservation. The process drying out the beef is actually raising a special favor of the beef, which is, I suppose, the exact favor of the beef itself. You will know what I exactly means when you are chewing beef jerky.

A cultural background I want to mention here is that tomatoes, chilies, potatoes, carrots and a piece of green vegetable are classic assortments to cook a Xinjiang-style soup. What makes me kind of surprised about the soup I drink here in this Xinjiang restaurant is the cucumber pieces they put into the the soup, which is not a usual ingredient in such kind of soup, as far as I am concerned. As for me, the cucumber pieces are neutral ingredients in this soup. I mean, they are not actually making the soup taste better or worse, and I am okay with it.

Well, I think it is not quite good to talk only about the soup and ditch noodles like this even if the noodle word is in the title. For the noodles, there is no too much suprise. I personally do not like any noodle with a diameter larger than, perhaps, a millimeter. Even though the guys told me that the noodles in the soup are 'thin noodles', these noodles are actually quite thick. But I am not surprise with that, because it is exactly the thinnest noodles in Xinjiang food. Nevertheless, the soup is so tasty and its tomato favor is so strong that this mixture of tastes and senses make me care nothing about the size of the noodles only if they are not going to excess my critical tolerance. (Sorry, noodles, I have to bring up the soup again. I just cannot waive it.)

Anyway, I wished you would like the Hongshao Beef Noodles. If you have a chance to come to Guangzhou and want to taste some traditional Xinjiang food, I would recommend you to come to this restaurant.

Thank you for reading my comments.

See you next time!