Tender beef and softened radish can be shared in a small serving; cut the beef into manageable pieces and cool the hot braise.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Brisket or rough flank can be used. Spice mixtures and sauce thickness vary; pressure-cooked versions also exist.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savoury beef and soy seasoning, with sweet radish and warm spice notes.
- Chili heat
- Texture
- Tender beef and soft radish.
- How it’s made
- Braise the beef with seasonings until nearly tender, then add radish and continue cooking.
Brisket or rough flank can be used. Spice mixtures and sauce thickness vary; pressure-cooked versions also exist.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong association; not an exclusive origin claim.
Ask if they have it first
请问你们有萝卜牛腩吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
An everyday braise inspires a chef’s variation
Beef and radish stew belongs to Guangzhou’s everyday food culture, from roadside cooked-food stalls to family tables and tea houses. At the city’s White Swan Hotel, chef Liao Songxian developed a short-rib variation using the familiar beef-braising sauce. The cut changed, while the slow braise and savoury sauce carried the Cantonese character into the new dish.