Noodles are one of the most commonly used ingredients in Chinese cuisine. Legend has it that the Italians copied their spaghetti Bolognese from the Chinese. And Miss Wu knows just how to make it right.
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Cooking step-by-step, Noodles with ground round, China
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Zhongmin Greger-Wu: "Noodles are a symobl for a long life."
When Zhongmin Greger-Wu arrived in Berlin in 1996, it was love at first sight. She quickly decided that she would stay and build a life here for herself and her young son. She worked in the restaurant industry for many years and found her calling there. But she always dreamed of owning her own restaurant. A place where she could serve traditional Chinese cuisine - just like the food she grew up with in her hometown of Nanxun in Southeast China. In 2014, the time was right. She opened up her own restaurant, Miss Wu, in Dahlem.
Miss Wu in Berlin's Dahlem district
The restaurant promises traditional home-style cooking. The menu is short, but every dish is a hit, particularly Zhongmin Greger-Wu's famous noodle dish.
A traditional Chinese recipe
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Noodles with ground round
Serves 4
Ingredients:
300 g Asian wheat noodles
200 g ground round
2 carrots
2 spring onions
4 mini cucumbers
2 slices of ginger
Dried chili
Salt and pepper
Sugar
Soy sauce
Sesame oil
Pomegranate seeds and coriander to serve
Oil
Preparation:
Cook noodles and keep them warm. Slice carrots and cucumbers into thin matchsticks. Dice spring onions and ginger, heat oil in a wok. Sauté ginger briefly, then add meat. Sprinkle chili into the pan. Add spices and sesame oil, and glaze with soy sauce.
Place noodles on plate. Sprinkle raw vegetables over the noodles and ladle meat sauce over the top. Garnish with chopped coriander and pomegranate seeds.
Miss Wu prepares noodles with ground round
Noodles are one of the most commonly used ingredients in Chinese cuisine. Legend has it that the Italians copied their spaghetti Bolognese from the Chinese. And Miss Wu knows just how to make it right.
Image: Lena Ganssmann
Kitsch-free zone
Zhongmin Greger-Wu long dreamed of running her own restaurant - one that wasn't overrun by kitsch, but had a chic ambiance. One that, above all, served authentic Chinese cuisine. In 2014, Miss Wu was opened, with a menu of dishes created using old family recipes.
Image: Lena Ganssmann
“This is my world!”
Zhongmin Greger-Wu is one of more than 9,000 Chinese nationals who call Germany's capital city their home. In 2014, she opened Miss Wu after a four-year-long break from running restaurants due to an illness. At Miss Wu, authentic Chinese cuisine is a must - something which isn't always the case in Berlin's Chinese restaurants.
Image: Lena Ganssmann
Born in Nanxun
When she thinks of her home, Zhongmin Greger-Wu thinks back to her grandmother and to authentic homemade dishes. Born in 1964 in Nanxun, in southeastern China, the bookkeeper left her home 32 years later and made her way to Berlin, where she has found a new calling as a restaurant owner.
Image: Lena Ganssmann
Native China
It's well-known that tea comes from China and is served after every meal there. Even at breakfast, green tea is on the table, along with - surprisingly, noodles or noodle soup. Noodles are served even on birthdays, says Zhongmin Greger-Wu, as noodles are said to be a symbol of a long life thanks to their own lengths.
Image: Lena Ganssmann
Chinese ground round sauce
If one were to look at the list of ingredients - ground beef, carrots, onions, noodles - one might mistake preparations being made for an Italian dish. Legend has that the Italians derived their spaghetti Bolognese dish from the Chinese, who traditionally served noodles with ground round. The exact ingredients for the special sauce, however, remain Miss Wu's secret.
Image: Lena Ganssmann
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Restaurant Miss Wu
Königin-Luise-Straße 71
14195 Berlin
Tel.: +49 30 89540001