Bijie’s Cuishao Noodles! A fantastic, spicy, lard-y snack that – with one important adjustment – is quite easy to whip up at home as well.
0:00 – the origin of crispy pork noodles
1:36 – why substitute cuishao
2:29 – making the crispy pork
3:33 – the rest of the noodle
5:11 – food in Bijie
FULL WRITTEN RECIPE
… is over on the Substack! Free as always, if it had to be said:
https://chinesecookingdemystified.substack.com/p/crispy-pork-noodles
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And check out our Patreon if you’d like to support the project!
https://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s
Hey guys, a few notes:
1. All of the quantities in the video were for one serving except the marinade for the pork, which was for two servings (gah). Per serving said marinade will be ⅛ tsp salt, ¾ tsp soy sauce, and 1 tbsp oil. Apologies.
2. I know I didn't quite explain it clearly in the video itself, but there are actually two stages of 'leftover lard' from Cuishao production – in the early stages, there's a cleaner 'less porky' lard that can be sold off to restaurants and such. In the later stages, it's a lot murkier (partly from the seasoning), and this is the lard that Cuishao Noodles are the solution for. In the Substack post, we go into a bit more detail on the process, but this Bilibili video is a fantastic look if you're curious: https://www.bilibili.com/video/BV1Cp421S74F/
3. Actual, proper cuishao is much more shelf stable than this video's 'cuishao-like-object'. If you keep the stuff in the fridge it should last for a few days, but I wouldn't push it.
4. If you have ambitions to make actual Cuishao, everything in this recipe will still work as-is. Simply use leftover oil from frying Cuishao as the lard to splash, and sprinkle over your (well earned) cuishao.
5. For the red, colorful chili powder Kashmiri chili powder would also work just as well (I've heard that this is easier for people UK based to obtain?).
That's all I can think of for now 🙂 Enjoying doing some of these shorter, dish-focused videos as of late! We'll be swinging back to Cantonese food next video, and then after that we'll be gearing up for an intense deep dive.
I am honestly right now making thin noodles for the next three days… Now thinking maybe I should also get some pork? 😅
I NEED a tiny tiny pan to heat oils in for pouring over. Oh my god. It’s so cute.
As a Pittsburgh area native, I was not ready for the Penguins hat cameo!
Just throwing it out there that if you guys were to make a cookbook someday I (and many others I'm sure) would buy it in a heartbeat
Ok, I love this chanel but I have one serious complaint…. I think the word your looking for is eponymous not titular 🙃
Jebus!!
That’s ’morning baijiu’?
Fuck me. Nuh uh.
I’ll stick with my jianbing guozi thankyouverymuch.
Gaaak.
Can I sub the pork?🥲
Amazballz! You guys are SOOO GOOOD!!! Thank you. I don’t know of any source for English speakers that shares more authentic cuisine and culture, with such a wide range of different dishes from different parts of China than you.
Thanks for your amazing work! Each of your videos taught me so much.
But I have a question for which I didn‘t find an answer by myself so far:
I can‘t eat food that contains gluten. Traces are generally ok, as long as it‘s not too often.
For most things I found some acceptable alternatives – even for dumpling skins – but black vinegar is one out of a few for which I didn‘t (and balsamic vinegar isn‘t an option).
So does 荞醋 contain also wheat, or only other sorts of grain ?
Or do you know a brand that doesn‘t contain wheat ?
And do you know somewhere reliable to buy it on the internet ?
My local asian market, which is a gift of the gods, has a quite large choice of 山西老陈醋 for European standards, but unfortunately they all contain wheat, which is why I can‘t use too much of it or too often, and this makes me really sad, because black vinegar gives a depth that balsamic vinegar just hasn‘t – even for western cuisine.
Thanks for your advice !
what chinese language do you guys speak?
You guys are the Marc Dutroux of chinese cooking
@0:59 alcohol close to fire idiot.
Chicharrón/Torresmo & noodles, what is this, a crossover episode?
You're like the Nile Red of Chinese cooking bro!
Richard Dreyfuss cooks a good bowl of noodles. But you're gonna need a bigger bowl…
Did Steph just say “RAD!” while holding up the delectable deluge of noodles at the end? 😊
Looks amazing.
Oh man, catching this episode after a few drinks makes this dish look so insanely good… I love the concept of frying the spices in delicious lard right on top of the noodles…and the crispy meat…mmm
The ska at the end hit unexpectedly nice on a late night coffee YouTube video session.
I swear to God, if they ever make a film about my life this man should narrate it.
Oh, I haven't eaten meat in almost 2 decades but I need to reverse engineer this STAT. 😂 It won't be the same, but it could still be delicious.
Absolutely making this sometime next week. Thanks all!
Watching this while eating a bowl of scissor-cut noodles topped with Mt. Qi pork 😊
I see a recipe for food from guizhou, I add it to my "to make soon" list. The zaola pork stir fry quickly became my favorite use for the wok.