Mianxian Hu (面线糊) is a traditional snack from Southern Fujian and Taiwan, with Quanzhou’s version being the most famous. Originating in Quanzhou Prefecture (now the Fujian cities of Quanzhou, Zhangzhou, and Xiamen), this dish has a history of over 200 years. One popular legend ties its origin to Emperor Qianlong’s visit to the region during a famine. The story goes that the wife of a scholar, in desperation, made a soup using leftover pork bones, fish bones, broken noodles, and tapioca powder. The emperor praised the dish, and Mianxian Hu became a popular staple in the area.
Preparation Process
Though seemingly simple, Mianxian Hu’s preparation requires attention to detail. The main ingredients include thin noodles (mianxian), sweet potato starch, and a variety of seafood or meat. Here’s how it’s made:
- Prepare Ingredients: Select fine-quality thin noodles and sweet potato starch, along with pork bones, shrimp, oysters, clams, or meat as the base for the broth.
- Make the Broth: Boil the pork bones or seafood in water. Once it reaches a boil, reduce to a simmer until the broth turns rich and white, and the flavors meld.
- Mix the Starch: Combine sweet potato starch with water, stirring until it becomes a smooth paste.
- Cook the Noodles: Boil the thin noodles in another pot until soft but not mushy.
- Combine: Add the cooked noodles to the broth, and then slowly stir in the starch paste, mixing until the soup thickens into a porridge-like consistency.
- Season and Serve: Season with green onions, cilantro, and pepper to taste, and it’s ready to serve.
Flavor and Characteristics
Mianxian Hu has a porridge-like consistency, a pale yellow color, and a smooth, soft texture. The dish is known for its rich broth and delicate noodles, which combine to create a unique flavor experience. The variety of optional ingredients, such as pork intestines, pickled meat, and braised eggs, adds depth to each bite, making it a comforting and flavorful dish.
