Description
The ancestor of Mapo Harusame. A traditional Sichuan dish meaning 'Ants Climbing a Tree'. Glass noodles absorb a savory and spicy Doubanjiang broth. Named because the minced pork bits clinging to the noodles look like ants climbing a branch.
Restaurants serving Ma Yi Shang Shu (Ants Climbing a Tree)
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
- Mung bean glass noodles
- Minced pork
- Pixian Doubanjiang
- Garlic
- Ginger
- Soy sauce
- Chicken broth
Instructions
- [Authentic Recipe]
- Rehydrate mung bean glass noodles.
- Fry minced pork in a wok until completely dry and fragrant.
- Add minced garlic, ginger, and Pixian Doubanjiang. Slow-fry to extract red oil.
- Add chicken broth, soy sauce, and a pinch of sugar. Bring to a boil.
- Add the glass noodles.
- Reduce on medium-high heat until the noodles absorb every single drop of broth. There should be no liquid left.
- Finish with scallions and a dash of sesame oil.
Learn more Spice, substitutes, tips
Key spices
Spicy depth of Pixian Doubanjiang and pork fat
Substitutes at Japanese supermarkets
Glass noodles, minced pork, and Doubanjiang
Pairing
White Rice / Beer
Trivia
[Trivia] A Sichuan home-style dish over 100 years old. It was invented to fill a family's stomach using only a small amount of meat. It is a staple at authentic Sichuan spots like Tenfufang in Shinjuku.
Eating tips & etiquette
[Unique Eating] Grab a bundle of noodles with chopsticks. Since there is no liquid, the meat bits are densely attached. Instead of slurping, pile them on rice and chew vigorously to enjoy the concentrated flavor.
Allergen
Pork, Soybeans, Wheat (Soy sauce)