Pork Paste Thick Soup Mianxian
The meat is delicious! Mochili Taiwanese noodles with handmade pork chops
Description
A gentle-tasting dish featuring 'Rou Geng' (pork paste made by kneading pork, fish paste, and sweet potato flour), floating in a thick mianxian soup.
Restaurants serving Pork Paste Thick Soup Mianxian
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Red Mianxian
- Lean pork
- Fish paste
- Sweet potato flour
- Bonito broth
Instructions
- [Authentic Recipe]
- Make the star 'Rou Geng'. Cut lean pork (ham or shoulder) into strips, season with soy sauce, sugar, five-spice, and grated garlic.
- Add white fish paste (for binding and umami), plenty of sweet potato flour (Digua Fen), and a little water to the pork, kneading firmly by hand until sticky.
- Boil water, drop spoonfuls of the meat mixture in, and boil until they float.
- Simmer red mianxian in a thick bonito and soy-based broth, and add the boiled pork paste.
- Plate, and serve with black vinegar, cilantro, and a slightly generous sprinkle of white pepper.
Learn more Spice, substitutes, tips
Key spices
Five-spice powder and White pepper
Substitutes at Japanese supermarkets
Store-bought meatballs, Japanese Somen
Pairing
Tapioca Milk Tea
Trivia
[For Everyone] Since it contains no gamier ingredients like offal or oysters, it's the most comforting variation for kids and tourists. Making the white pepper strong is the Taiwanese auntie's way.
Eating tips & etiquette
[Unique Eating] Chew the unique 'plump and chewy' texture of the Rou Geng, created by fish paste and sweet potato flour, together with the gooey noodles!
Allergen
Wheat, Pork, Soy, Seafood (fish paste)