Guilin Braised Meat Noodle Soup

Guilin Braised Meat Noodle Soup is the "soul of Guilin rice noodles," famous for "braised meat freedom" and "secret brine recipe"—a breakfast staple for locals. To make it, dried rice noodles are blanched, placed in a bowl, then topped with choices from a variety of braised meats: braised beef, pig ear, pork intestines, duck feet... each sliced thin. Finally, it's 淋 (lín, poured) with secret brine (simmered with over 20 spices like star anise and cinnamon, plus bone broth—some shops have decades-old brine), then sprinkled with scallions, cilantro, and pickled bamboo shoots. The key is the brine: salty-sweet with rich spice flavor, 渗透 (shèntòu, permeating) every bite of noodles and meat. Braised beef is chewy, intestines are oily but not greasy—paired with smooth noodles, each bite bursts with braised aroma. Every Guilin noodle shop has its own brine; regulars taste the differences. "Braised beef + marinated egg" is highly recommended for foreigners to experience "a bowl of noodles with all braised flavors."