Description
A specialty of Tainan's Yanshui District: Yimian kneaded with duck eggs and sun-dried under intense sun, possessing a unique strong chew and aroma.
Restaurants serving Yanshui Yi Mian
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
- Yanshui Yimian(Sun-dried egg noodles)
- Pork bone broth
- Lard
- Boiled pork
- Bean sprouts
Instructions
- [Authentic Recipe]
- Use 'Yanshui Yimian' traditionally made in Yanshui, Tainan (thin flat dried noodles sun-dried in wooden boxes).
- Prepare a clear broth (Qingtang) from pork and chicken bones.
- At the bottom of a bowl, put lard, soy sauce, salt, and chopped scallions.
- Briefly boil Yanshui Yimian. Being sun-dried, it resists getting soggy and has a stronger chew than regular Yimian.
- Put drained noodles in the bowl, pour the piping hot clear broth (if dry version, omit broth and add Rouzao).
- Top with sliced boiled lean pork and bean sprouts.
Learn more Spice, substitutes, tips
Key spices
Savory aroma of lard
Substitutes at Japanese supermarkets
Japanese Kishimen (lacks egg flavor)
Pairing
Cold Luwei (Braised side dishes) platter
Trivia
[Hardcore] Another specialty of Yanshui, famous for its 'Beehive Firecrackers'. Stronger chew than regular Yimian; seasoned very simply to let you taste the aroma of the noodles themselves.
Eating tips & etiquette
[Unique Eating] Sip the broth first to enjoy the 'unique aroma of wheat and duck egg bathed in the sun' passing through your nose, characteristic of sun-dried noodles!
Allergen
Wheat, Egg, Pork, Soy