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Cuisine: Beijing
Chef: Felix Xue
Featuring: Meat


- 100g pork belly (1,5cm x 1,5cm)

- 100g Hand-made noodles (0.5cm wide)
- 10g welsh onion
- 10g ginger
- 10g sweet radish
- 10g chinese Toona Sinensis (seedlings)
- 10g parsley
- 10g cucumber
- 10g green Peas
- 1bag Ganhuajaing Liubiju (oldest Beijing's sauce garden)
- ½bottle(quantity) beer
- 5g sugar
- 2g anise
- 20g vegetable oil


1. Cut pork belly into 1.5cm*1.5cm cubes and set aside

2. Chop scallions, grate ginger, wash Chinese Toona seedlings and set aside

3. Peel and cut sweet radish into 0.2cm*0.2cm cubes. Set aside

4. Cut cucumbers into 0.2cm*4cm shreds and set aside

5. Stir evenly beer and Liubiju into a paste for later use

6. Cut the parsley into 0.2cm*0.2cm, blanch in water and set aside

7. Blanch the green peas and plunge into iced water

8. Put vegetable oil in a pan, add the star anise and stir-fry for 30 seconds, then add the chopped pork belly and stir-fry until golden brown. Add grated ginger, add well stirred yellow sauce, cook slowly on low heat for about 40 minutes

9. Keep stirring with a spoon to prevent to pot pasting

10. Put water in a pot to boil, start to roll the noodles and cook them for about 5 minutes, until their white core disappear

11. Put the noodles in a service plate and cover with the sauce

12. Serve with a decoration of sweet radish, Chinese Toon seedlings, parsley, cucumber and green peas



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