Fengmi Niulijirou Hetaoren. Repeat 3 times in a row as fast as you can. That’s Chinese for “Chinese honey-glazed beef and walnuts.” Sweet and sticky beef with crunchy glazed walnuts – like eating candy. SO good. This dish comes from the Northern region of China. The beef is sliced ultra thin and marinated. It is then fried on high heat until it is crisp and golden. The beef is then left to cook in a delicious sauce, honey and Chinese five-spice powder are prominent ingredients, and then tossed with walnuts. An authentic and lesser-known Chinese classic, it’s not quite like anything you’ve tasted before and it will have you hooked. This dish was created in the fall of 1772 in Northern China (that makes it 241 years old). Emperor Qianlong, on a tour of the northern reaches outside the Great Wall, went on a hunting trip and caught three deer. Back home in the imperial kitchens, he entrusted them to his head chef with the order to create something worthy of the imperial hunt. The tenderest meat was sliced finely, quick fried, and tossed in this special sauce. The delighted emperor declared it “sweeter than honey.” And so the dish was born. Honey-glazed meats continue to remain signature dishes in Northern China today. Dig in!
Chinese Beef and Walnuts Recipe
The key is ensuring the meat remains crisp beneath its sweet glaze. Accomplish this by slicing the beef ultra thin and frying on high heat. Make your own Chinese Five Spice for the ultimate flavor!
Asian food fans, don’t forget to check out this recipe for the BEST Teriyaki Sauce! Adapted from Williams Sonoma Read more about me…
