Zhejiang Recipe
West Lake Beef Soup
West Lake beef soup is a Hangzhou-associated soup with minced beef, egg white, tofu, cilantro, and a gentle thickened texture.
Why this dish works
The soup teaches that Zhejiang and Jiangnan dishes often rely on texture, restraint, and place-name identity rather than heavy seasoning.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 4 |
| Time | 25 minutes |
| Core technique | Light thickened soup |
| Heat level | Mild |
| Best with | A larger Jiangnan meal |
Ingredients
- 4 cups chicken or beef stock
- 4 oz ground or finely minced beef
- 4 oz soft tofu, finely diced
- 1 egg white, lightly beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon Shaoxing wine
- Salt and white pepper
- Cilantro or scallions
- Optional: minced mushrooms
Method
- Bring stock to a simmer and add Shaoxing wine.
- Add minced beef and stir to separate.
- Skim if necessary.
- Add tofu and mushrooms if using.
- Lightly thicken with cornstarch slurry.
- Drizzle in egg white while stirring gently.
- Season with salt and white pepper and finish with cilantro or scallions.
Variations and substitutions
- Use minced chicken instead of beef.
- Use mushrooms for a vegetarian adaptation with vegetable stock.
- Add finely diced water chestnut for crunch.
- Use whole beaten egg if egg-white separation is inconvenient.