Beef Brisket Noodle Soup

This dish is made using beef brisket that is firstly stir fried with tomato puree, onion, shallots and chinese spices and then slow cooked for four hours. The broth is served with handmade soft wheat noodles. The soup is very flavoursome, while the beef brisket is tender and juicy.

Cuisine
- Chinese
Flavours
- Salty

Eat it at David’s Noodle and Hot Pot

Introducing the diverse cooking, ingredients and flavours of Chinese cuisine.

The cuisine is China is deeply diverse and is an integral part of Chinese culture. Chinese people are arguably the most food-obsessed in the world – but they don’t just cook and eat anything, they are experts at making everything (literally everything) taste amazing.

China is a large nation and its numerous regional cuisines are so varied, it’s hard to believe they are from the same country. There are eight major traditional cuisines in China, which have been formed by a complex combination of history, cooking features, geography, climate, resources and lifestyle.

The eight different traditional cuisines are Shandong, Guangdong (Cantonese), Sichuan, Hunan, Jiangsu, Zhejiang, Fujian and Anhui cuisine. While Sichuan and Hunan cuisines are hot and spicy.

Cantonese, Fujian, Zhejiang and Jiangsu dishes are generally sweet and have light flavours and focus on seafood. Anhui and Fujian cuisines include a lot of wild foods from their mountainous regions, while Shandong cuisine food is fresh and salty with many seafood dishes. Three traditional aspects of Chinese food is colour, smell and taste, but a dish’s meaning, appearance and nutrition is also important.

Chinese