Guilin Beef Brisket Noodle Soup

Guilin Beef Brisket Noodle Soup is a "rich star" among rice noodles, with tender braised beef brisket and mellow broth at its core—every bite bursts with meaty flavor. To make it, beef brisket is cut into large pieces, blanched with star anise, cinnamon, and tsaoko to remove blood, then simmered 2 hours with soy sauce and rock sugar until tender. Cooked rice noodles are placed in a bowl, topped with thick brisket slices, poured with the braising broth, and sprinkled with scallions, cilantro, and pickled bamboo shoots. The brisket's fat enriches the broth, making it rich and savory; the meat is tender but not mushy, with chewable fibers. Pickled bamboo shoots cut through the richness, while noodles soak up the broth—slurping noodles, biting brisket, and sipping soup is pure satisfaction. At old Guilin noodle shops, morning brisket noodles are best—chefs start braising at dawn for fresh, flavorful broth. Foreigners will be impressed by the tender brisket and rich broth, finding it like a "Chinese beef noodle soup" with smoother noodles for a unique texture.