Suzhou Big Meat Noodles (苏州枫镇大肉面)

From the creator

Braised pork belly noodles! Directly translated as 'big meat noodles', this is a classic noodle soup from the city of Suzhou. It's also an absurdly delicious dish, and one of the tastiest noodle soups we've ever eaten. Unfortunately, to do it right is... involved. See, this dish is a 'pintang', which's a combination of multiple soups. Think something like Lanzhou beef noodle soup (or perhaps certain varieties of Japanese Ramen) - which makes this one of those annoying-to-execute-at-home dishes. Further compounding it all is an ingredient called 'jiangnianglu', which's a quick ferment of actively fermenting rhizopus koji (i.e. active jiuniang/laozao) and water. This is the first not-baking recipe we've ever done where a baker's schedule might actually, like, come in handy (which we'll provide in the Reddit post). But I do hope that one day at least, you can give this one a try. It's the exact opposite of a 'weeknight dish'. It's... a project. But it is quite delicious. Full written recipe is over here on /r/cooking: https://www.reddit.com/r/Cooking/comments/iki6oi/recipe_big_meat_noodles_%E8%8B%8F%E5%B7%9E%E6%9E%AB%E9%95%87%E5%A4%A7%E8%82%89%E9%9D%A2/ And btw, the picture of the Zaolu pickle sauce in the video is from "New Eastland". They're a wholesaler of Chinese and Asian ingredients based out of Melbourne, Australia. They seem to have a pretty decent selection, so if you work F&B in Australia they might be something to consider: https://www.neweastland.com.au/ And ch

Published 2020-08-29 · Watch on YouTube ↗
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