Wuhu Shrimp Roe Noodles (芜湖虾籽面), a distinctive traditional snack from Wuhu City in Anhui Province, are an essential part of the region’s culinary heritage. With a history that dates back centuries, these flavorful noodles have captured the hearts of locals and visitors alike. The dish features the delicate taste of shrimp roe paired with finely crafted noodles, creating a unique combination of textures and flavors.
The Origin of Wuhu Shrimp Roe Noodles
The history of Wuhu Shrimp Roe Noodles dates back to the Ming Dynasty. It is said that Anhui merchants, traveling long distances for trade, needed a convenient, portable food source. To meet this need, they invented a dry noodle made from shrimp roe and flour, which could be easily carried and consumed on the go. Over time, this practical food became popular in the Wuhu area, eventually transforming into a beloved local dish.
There is also a more specific tale tied to the famous Wuhu restaurant “Geng Fuxing” that adds to the legend of this dish. According to local folklore, during the reign of the Qing Emperor Guangxu, the founder of Geng Fuxing opened a small eatery in Wuhu. One day, the chef at Geng Fuxing decided to experiment by adding fresh shrimp roe to the existing knife-cut noodles, creating a dish with a unique flavor profile. This innovation quickly gained popularity, and in 2014, the filming crew for the acclaimed TV show A Bite of China documented the entire production process of Wuhu Shrimp Roe Noodles at Geng Fuxing. After the show aired globally, the dish became widely recognized and synonymous with Anhui’s rich food culture.
Preparation and Craftsmanship
- Preparing the Shrimp Roe: The shrimp roe used in this dish is carefully harvested from female shrimp caught in the Yangtze River. Since the roe is scarce, it takes an entire summer season to collect enough to meet demand. Once harvested, the roe undergoes multiple processing steps. First, it is mixed with scallion and ginger juice and steamed with rice wine. Afterward, it is sun-dried and then slowly roasted over a low flame. The roe is finally sealed along with unpeeled garlic for preservation.
- Making the Noodles: The noodles for this dish are made from high-quality wheat flour. The flour is mixed with water and kneaded into a dough. After resting, the dough is sliced into thin strips and then hand-pulled into long, slender noodles. This process of hand-pulling creates the signature texture of the noodles, which are soft yet firm, with just the right amount of chewiness.
- Preparing the Broth: The broth for Wuhu Shrimp Roe Noodles is rich and aromatic, made from a base of bone stock that is carefully simmered to extract deep flavors. The stock is enhanced with scallions, soy sauce, and other seasonings to create a flavorful liquid base that complements the noodles and shrimp roe perfectly.
- Cooking the Noodles and Combining the Ingredients: After the noodles are cooked to perfection, they are placed into a bowl and covered with the prepared broth. The shrimp roe, which has been processed and preserved, is then added to the noodles, allowing its delicate, briny flavor to infuse into the broth and noodles. The result is a dish with a perfect balance of textures and flavors.
Taste and Characteristics
Wuhu Shrimp Roe Noodles are known for their unique texture and fresh, delicate flavor. The noodles themselves are smooth, tender, and slightly chewy, offering a satisfying mouthfeel. The shrimp roe, which is the star of the dish, provides a subtle, savory flavor that is both briny and sweet, adding depth to the overall taste.
The broth, infused with the shrimp roe and bone stock, is rich and flavorful without being overpowering. The combination of the soft noodles and the savory, umami broth creates a harmonious balance that is both comforting and delicious. The garlic and seasoning in the roe further enhance the dish’s depth, making every bite an experience in flavor.