Description
The most popular soup noodle in Shanghai, Jiangsu, and Zhejiang diners, perfectly suiting Japanese palates. A topping (Jiao Tou) of stir-fried pickled snow cabbage (Xue Li Hong) and julienned pork is heaped over a light soy-based noodle soup.
Restaurants serving Noodle Soup with Pickled Snow Cabbage and Pork
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Xue Li Hong (Pickled snow cabbage
- or Takana)
- Lean pork
- Thin Chinese noodles
- Soy sauce
- Chicken broth
- Potato starch
- Lard(or sesame oil)
Instructions
- [Authentic Recipe]
- Julienne lean pork; velvet with salt, wine, and starch slurry.
- Wash Jiangnan 'Xue Li Hong' (pickled snow cabbage, similar to Takana) to remove excess salt, then mince.
- Heat oil; fry pork until just white.
- Add the pickled cabbage and a dash of sugar; fry to fuse pork umami with pickle tartness (this is the 'Jiao Tou' topping).
- In a bowl, mix premium soy, a dash of lard (or sesame oil), and chicken broth.
- Boil thin Chinese noodles, plate, and heap the topping over it.
Learn more Spice, substitutes, tips
Key spices
Umami from lactic-fermented snow cabbage and deep depth of the light broth、あっさりとしたスープの深いコク
Substitutes at Japanese supermarkets
Fry non-spicy JP Takana pickles with julienned pork and top on ramen
Pairing
Xiaolongbao / Warm Soy Milk
Trivia
Shanghai noodle culture involves placing stir-fried toppings called 'Jiao Tou' over noodles. This is the most fundamental, listed first on every noodle shop menu—the true soul food of Jiangnan people.
Eating tips & etiquette
Mix the topping deeply into the soup before slurping. The crunch and faint tartness of the snow cabbage melt into the broth with the pork fat, creating a light, delicious soup you'll want to drink to the last drop.
Allergen
Pork, Wheat, Soybeans