West Lake Beef Soup

Name: West Lake Beef Soup (Xi Hu Niu Rou Geng)
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: ⅓ cup (10 g) coarsely chopped coriander leaves (cilantro); ⅓ cup (10 g) coarsely chopped coriander leaves (cilantro); 2 large eggs, lightly beaten; ½ teaspoon salt or to taste; 3 dashes white pepper; 1½ cups (375 ml) water; 1¾ cups (425 ml) homemade Chicken Stock or 1 can (14 oz/400 g) store-bought chicken broth; ½ tablespoon Chinese rice wine or sherry; ½ tablespoon Chinese rice wine or sherry; 6 oz (175 g) ground beef; 1¾ cups (425 ml) homemade Chicken Stock or 1 can (14 oz/400 g) store-bought chicken broth; 3 tablespoons water; 2½ tablespoons cornstarch; ½ teaspoon sesame oil

Xi Hu Niu Rou Geng

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

West Lake Beef Soup, or xi hu niu rou geng, is a traditional soup dish from Hangzhou, China. Legend has it that the appearance of the eggy soup resembles the surface of the picturesque West Lake in Hangzhou, and hence the name West Lake Beef Soup. The distinctive taste of this soup comes from the chopped coriander leaves (cilantro), which is added towards the end of the cooking process. The heat diminishes their flavor quickly and the soup is infused with the subtle, citrusy t

Ingredients

Asia
China
Soup

Ingredients

Method