Difference between revisions of "Beef and Tomato Soup"

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{{#seo:
{{#seo:
|title=Beef and Tomato Soup (Fan Qie Niu Rou Tang 番茄牛肉汤) - Chinese Food Wiki
|title=Beef and Tomato Soup (Fan Qie Niu Rou Tang 番茄牛肉汤) - Chinese Food Wiki
|keywords=Fan Qie Niu Rou Tang,Fan Qie Niu Rou Tang,Xi Hong Shi Niu Rou Tang
|keywords=Beef and Tomato Soup,番茄牛肉汤,西红柿牛肉汤,Fan Qie Niu Rou Tang,Chinese home cooking
|description=Beef and Tomato Soup (Simplified Chinese: 番茄牛肉汤/西红柿牛肉汤; Traditional Chinese: 番茄牛肉汤/西紅柿牛肉湯; Pinyin: Fānqié niúròu tāng;). This soup is commonly seen on the dining tables of Chinese families. It is tasty and suitable to all seasons.  
|description=Beef and Tomato Soup is a Chinese home-style tomato-forward beef soup, sweet-tart and comforting across seasons.
}}
}}


Line 9: Line 9:
| image = Beef and Tomato Soup.jpg
| image = Beef and Tomato Soup.jpg
| caption = Beef and Tomato Soup
| caption = Beef and Tomato Soup
| pinyin = Fan Qie Niu Rou Tang（番茄牛肉汤）, or Xi Hong Shi Niu Rou Tang（西红柿牛肉汤）
| pinyin = Fānqié niúròu tāng
| alternate_name = Beef and Tomato Soup
| alternate_name = 番茄牛肉汤; 西红柿牛肉汤; Fan qie niu rou tang; Xi hong shi niu rou tang
| country = China
| country = China
| region = China
| region = Widespread home cooking
| type = Salty, sweet, sour
| type = Soup
| course = Soup
| course = Soup or light main
| other =  
| other = Chinese family tomato-beef comfort bowl
}}
}}


== Introduction ==
'''Beef and Tomato Soup''' (Simplified Chinese: 番茄牛肉汤 / 西红柿牛肉汤; Traditional Chinese: 番茄牛肉湯 / 西紅柿牛肉湯; Pinyin: '''Fānqié niúròu tāng''') is a Chinese home-style soup in which tomatoes and beef share a sweet-tart, savory broth. It appears on family tables across seasons as an appetite-opening pot rather than as a banquet landmark, and it sits in the same everyday vegetable-meat soup grammar as tomato-egg and tomato-rib pots. Closely related quick versions use thinly sliced hot-pot "fatty beef" (''fei niu'') for a faster weeknight bowl.<ref name="omni">[https://omnivorescookbook.com/chinese-tomato-beef-soup/ Omnivore's Cookbook: Chinese tomato beef soup overview (checklist)]</ref>


Beef and Tomato Soup (Simplified Chinese: 番茄牛肉汤/西红柿牛肉汤; Traditional Chinese: 番茄牛肉汤/西紅柿牛肉湯; Pinyin: Fānqié niúròu tāng;). This soup is commonly seen on the dining tables of Chinese families. It is tasty and suitable to all seasons. A hot pot of beef and tomato soup can always arouse your appetite. This soup is easy to prepare, and is very healthy as well.
== Characteristics ==


[[File:Beef and Tomato Soup.jpg|frameless|center|Beef and Tomato Soup]]
The broth should taste tomato-bright first—soft sweetness and gentle acidity—then beefy and lightly seasoned, not cloudy with heavy cream or cheese as in Western tomato-beef stews. Soft texture cue: stewed cubes become fork-tender over a longer simmer; paper-thin slices cook in minutes and stay silky. Soft aroma cue: ginger (and often garlic) bloom before tomatoes are cooked down to release juice; white pepper and scallion finish many pots. Soft add-in cue: enoki mushrooms, tofu, or leafy greens appear in family variations without changing the tomato-beef core. Soft contrast: Western tomato soups and Italian meat sauces share tomato acidity but not the Chinese light-broth, rice-partner logic; [[Hot and Sour Soup]] and [[Egg Drop Soup]] are different Chinese soup grammars.<ref name="omni" /><ref name="xf">[https://m.xiachufang.com/recipe/107475122/ Xiachufang home tomato-beef soup trail (checklist only)]</ref>


== Taste ==
== Ingredients (overview) ==
Salty, sweet, sour.


Tomatoes (sometimes peeled); beef (stewing cuts or thin slices); ginger; water or light stock; salt and often a pinch of sugar to round tomato acidity; optional oyster sauce or light soy; optional tomato paste for color in quick versions; optional enoki, tofu, or mushrooms. Soft pantry note: MSG appears in some older home notes but is not required for the dish's identity. Soft serving path: many households ladle the soup over rice or eat it beside steamed rice as the liquid course of a mixed meal. Overview only—not a recipe.<ref name="omni" />


== In Chinese(Pronunciation) ==
== History and culture ==
Simplified Chinese: 番茄牛肉汤/西红柿牛肉汤;


Traditional Chinese: 番茄牛肉汤/西紅柿牛肉湯;
Tomato-beef soup is best read as modern Chinese home cooking rather than a named imperial classic. Soft New World crop note: tomatoes entered Chinese kitchens relatively late compared with native vegetables, then became deeply localized in sweet-sour home pots; this soup is one expression of that localization alongside tomato scrambled eggs. Soft family register: Chinese recipe sites and diaspora food writers treat it as comfort food mothers make when weather turns cool or when appetites need waking—not as a restaurant invention with a single founder. Soft quick vs slow: longer-braised cube versions and "fei niu" flash versions coexist; neither cancels the other. Soft peer map: see [[Chinese Tomato Egg]] for another tomato-forward home plate; [[Mongolian Beef]] and [[Black Pepper Beef]] for restaurant beef showpieces with different spice and wok logics; [[Lotus Root Soup with Pork Ribs]] for another family soup rhythm.


Pinyin: Fānqié niúròu tāng;
== Serving and variations ==


== Nutrition ==
Served hot as soup or as a one-pot light main with rice or noodles. Soft regional neutrality: the dish is not locked to one provincial brand the way [[Yangrou Paomo]] or [[Mapo Tofu]] are; it travels with household taste. Soft restaurant echo: some casual eateries list tomato-beef soup or tomato-beef noodles as set-meal comfort. Soft naming caution: English "beef and tomato soup" can also mean Western cream or chunky stews—Chinese versions stay clear, tomato-juicy, and lightly seasoned.
Calories (kcal) 84.06(Per 100 grams)


Carbohydrate (g) 5.35(Per 100 grams)
== See also ==


Fat (g) 3.39(Per 100 grams)
* [[Chinese Tomato Egg]]
 
* [[Hot and Sour Soup]]
Protein (g) 9.08(Per 100 grams)
* [[Egg Drop Soup]]
 
* [[Lotus Root Soup with Pork Ribs]]
Cellulose (g) 1.25(Per 100 grams)
* [[Mongolian Beef]]
 
* [[List of dishes (A-Z)]]
 
== Calories ==
Beef and Tomato Soup (Fan Qie Niu Rou Tang) is estimated to be 84 kcal per 100 grams of calories.
 
[[File:Beef and Tomato Soup Recipe.jpg|frameless|center|Beef and Tomato Soup Recipe]]
 
== Recipe ==
 
=== Preparation ===
 
==== Ingredient ====
To serve 2 persons you'll need:
{| class="wikitable"
| Beef || 300g
|-
| Tomatoes || 4
|-
| Ginger ||
|-
| Salt ||
|-
| Sugar ||
|-
| MSG ||
|-
|}


It is simple to prepare for this soup: chop the beef into medium sized square pieces, and cut the tomatoes to small pieces, and prepare 3 to 4 sliced ginger.
== References ==


=== Direction ===
{{reflist}}
1. Add some oil in a wok and heat with high heat. Add the tomatoes and stir fry until it turns soft and its juice comes out. There is no need to add water while stir frying.
 
2. When the tomatoes are really soft, add water, ginger slices and beef. And wait until it is boiled, then turn down the heat and keep it boiling.
 
3. Wait for half an hour and add sugar, salt and MSG, and wait for another 15 minutes.
 
4. Transfer the soup to a bowl and serve hot!
 
== Similar Food ==
[[Chinese Tomato Egg]]
 
== See also ==
 
* [[Chinese Tomato Egg]]
* [[Chinese Food Map]]
* [[Chong Qing Hot Pot]]
* [[Hot Pot Sauce]]
* [[Sichuan Hot Pot]]

Latest revision as of 23:51, 23 September 2026


Beef and Tomato Soup.jpg

Beef and Tomato Soup

Alternative names 番茄牛肉汤; 西红柿牛肉汤; Fan qie niu rou tang; Xi hong shi niu rou tang
Pinyin Fānqié niúròu tāng
Type Soup
Course Soup or light main
Place of origin China
Region or state Widespread home cooking
Other Chinese family tomato-beef comfort bowl

Beef and Tomato Soup (Simplified Chinese: 番茄牛肉汤 / 西红柿牛肉汤; Traditional Chinese: 番茄牛肉湯 / 西紅柿牛肉湯; Pinyin: Fānqié niúròu tāng) is a Chinese home-style soup in which tomatoes and beef share a sweet-tart, savory broth. It appears on family tables across seasons as an appetite-opening pot rather than as a banquet landmark, and it sits in the same everyday vegetable-meat soup grammar as tomato-egg and tomato-rib pots. Closely related quick versions use thinly sliced hot-pot "fatty beef" (fei niu) for a faster weeknight bowl.[1]

Characteristics

The broth should taste tomato-bright first—soft sweetness and gentle acidity—then beefy and lightly seasoned, not cloudy with heavy cream or cheese as in Western tomato-beef stews. Soft texture cue: stewed cubes become fork-tender over a longer simmer; paper-thin slices cook in minutes and stay silky. Soft aroma cue: ginger (and often garlic) bloom before tomatoes are cooked down to release juice; white pepper and scallion finish many pots. Soft add-in cue: enoki mushrooms, tofu, or leafy greens appear in family variations without changing the tomato-beef core. Soft contrast: Western tomato soups and Italian meat sauces share tomato acidity but not the Chinese light-broth, rice-partner logic; Hot and Sour Soup and Egg Drop Soup are different Chinese soup grammars.[1][2]

Ingredients (overview)

Tomatoes (sometimes peeled); beef (stewing cuts or thin slices); ginger; water or light stock; salt and often a pinch of sugar to round tomato acidity; optional oyster sauce or light soy; optional tomato paste for color in quick versions; optional enoki, tofu, or mushrooms. Soft pantry note: MSG appears in some older home notes but is not required for the dish's identity. Soft serving path: many households ladle the soup over rice or eat it beside steamed rice as the liquid course of a mixed meal. Overview only—not a recipe.[1]

History and culture

Tomato-beef soup is best read as modern Chinese home cooking rather than a named imperial classic. Soft New World crop note: tomatoes entered Chinese kitchens relatively late compared with native vegetables, then became deeply localized in sweet-sour home pots; this soup is one expression of that localization alongside tomato scrambled eggs. Soft family register: Chinese recipe sites and diaspora food writers treat it as comfort food mothers make when weather turns cool or when appetites need waking—not as a restaurant invention with a single founder. Soft quick vs slow: longer-braised cube versions and "fei niu" flash versions coexist; neither cancels the other. Soft peer map: see Chinese Tomato Egg for another tomato-forward home plate; Mongolian Beef and Black Pepper Beef for restaurant beef showpieces with different spice and wok logics; Lotus Root Soup with Pork Ribs for another family soup rhythm.

Serving and variations

Served hot as soup or as a one-pot light main with rice or noodles. Soft regional neutrality: the dish is not locked to one provincial brand the way Yangrou Paomo or Mapo Tofu are; it travels with household taste. Soft restaurant echo: some casual eateries list tomato-beef soup or tomato-beef noodles as set-meal comfort. Soft naming caution: English "beef and tomato soup" can also mean Western cream or chunky stews—Chinese versions stay clear, tomato-juicy, and lightly seasoned.

See also

References

  1. ↑ 1.0 1.1 1.2 Omnivore's Cookbook: Chinese tomato beef soup overview (checklist)
  2. ↑ Xiachufang home tomato-beef soup trail (checklist only)
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