Mixed Mianxian
If you get lost, put all the luxuries on board, including large intestines, oysters, and meat tangles
Description
A greedy Taiwanese noodle dish topping 'Pork Intestine & Oyster Mianxian' with everything available in the shop, including 'Rou Geng' (pork paste).
Restaurants serving Mixed Mianxian
Researching
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
- Red Mianxian
- Pork intestines
- Oysters
- Pork paste
- Garlic
- Cilantro
Instructions
- [Authentic Recipe]
- Prepare the base thick red mianxian soup. Extract broth from pork bones, chicken bones, and massive bonito flakes, season with soy sauce and fried shallots, and thicken with potato starch.
- [Topping 1] Salt-wash pork intestines and braise softly with star anise and soy sauce for
- hours.
- [Topping 2] Knead lean pork and fish paste, boil into bite-sized Rou Geng (pork paste).
- [Topping 3] Coat small oysters in sweet potato flour and blanch briefly.
- Plate hot mianxian, luxuriously topping with these three ingredients until the surface is hidden. Scatter grated garlic, black vinegar, homemade chili oil, and cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Garlic and Black vinegar
Substitutes at Japanese supermarkets
Japanese Somen, Store-bought braised offal, Frozen oysters
Pairing
Tapioca Milk Tea and Taiwanese Fried Chicken
Trivia
[For Everyone] 'Zonghe' means mixed. Perfect for tourists struggling to choose or greedy eaters wanting to enjoy all textures (plump, chewy, bouncy) at once.
Eating tips & etiquette
[Unique Eating] First taste the sea umami of the oysters, next enjoy the junk richness of the intestines, and finally mix everything messily to slurp the Taiwanese chaos!
Allergen
Wheat, Pork, Oysters, Soy