Sour Soup Beef (酸汤肥牛)
酸汤肥牛 · suān tāng féi niú
This claypot from my favorite Chengdu eatery became my weekend obsession. The sour broth — fermented chili and tomato — made every slice of beef an experience.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- beef belly slices, 2mm肥牛卷🛒 local300 g
- tomatoes, quartered番茄块🛒 local2 medium
- fermented chili paste剁椒🏮 asian2 tbsp
- garlic, minced蒜末🛒 local3 cloves
- enoki mushrooms金针菇🏮 asian100 g
- rice vinegar米醋🏮 asian2 tbsp
🌶️ Adjust to your taste
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Spice level
Saltiness
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Instructions
1Sauté garlic and chili paste in claypot 30 seconds until fragrant.
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 油变红，辣椒香气弥漫。Oil turns red, chili aroma fills air.
You know it's right when: 香气浓但不焦。Aroma is pungent, not burnt.
2Add tomatoes, cook 2 minutes until softened.
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 番茄塌软，出汁。Tomatoes collapse, release juice.
You know it's right when: 番茄成泥状。Tomatoes are mushy.
3Pour in 500ml water, add vinegar, bring to boil.
🔍 Look for High heat 3 分钟 · 3 minutesVisual: 汤汁变鲜红橙色。Broth turns bright red-orange.
You know it's right when: 滚沸，色泽鲜艳。Rolling boil, vibrant color.
4Add enoki, cook 1 minute.
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 金针菇略塌。Enoki wilts slightly.
You know it's right when: 金针菇塌但脆。Enoki is wilted but crisp.
5Add beef slices, swish gently 30 seconds until just cooked.
🔍 Look for Medium heat 30 秒 · 30 secondsVisual: 牛肉从粉红变棕。Beef turns from pink to brown.
You know it's right when: 牛肉不再粉红。Beef is no longer pink.
Tips
- · Sear beef quickly — 10 seconds per side.
- · Add vinegar at the end for bright acidity.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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