Here’s one we found at China World in Richmond, BC. The name definitely didn’t translate all that great. I think acid probably will be closer to something like tangy. I mean, acid and beef? Perhaps it could be referring to a process of cooking beef that uses something acidic? Either way I’m fascinated. Let’s see what happens when we open it and cook it!
Chencun The Flavours Of Yunnan China Acid & Peppery Beef – China
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and sachet contents as well. Cover for 5~8 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
The powder base.
Light stuff.
The paste sachet.
Thick stuff!
The vegetables sachet.
Looks like mostly greenery.
Finished (click to enlarge). Added boiled beef, coriander, and Salad Cosmo mung bean sprouts. Broth has a nice kind of spicy and tangy taste to it. The rice noodle is a little on the meh side though – it just doesn’t shake hands with the broth as much as I would have liked to be honest. 2.75 out of 5.0 stars. EAN bar code 6911754102596.
Oxford English Dictionary: 20 vol. print set & CD ROM
Watch me prepare this variety!
