Description
A simple noodle soup with zero toppings, loved in Shanghai and Jiangsu, akin to Japanese 'Kake Soba'. A crystal-clear broth brewed from premium chicken and pork is flavored with lard, soy, and a pinch of scallions. The broth's quality dictates everything.
Restaurants serving Yang Chun Mian (Plain Noodle Soup)
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
- Thin Chinese noodles
- Chicken broth
- Lard
- Soy sauce
- Salt
- Scallion
Instructions
- [Authentic Recipe]
- Boil whole chicken and pork bones on low for hours, skimming perfectly to make a crystal-clear 'Qing Tang'.
- In a bowl, add premium soy sauce, salt, MSG, and the secret ingredient:
- tsp of 'hot lard'.
- Add finely minced scallions to the bowl.
- Flood with the boiling clear broth (the lard makes the surface shine).
- Boil thin straight Chinese noodles separately and drain completely.
- Fold the noodles beautifully into the bowl to serve.
Learn more Spice, substitutes, tips
Key spices
Umami of premium broth、rich depth of lard、and scallion aroma
Substitutes at Japanese supermarkets
Use JP fresh thin ramen noodles, chicken broth, and lard
Pairing
Xiaolongbao / Shengjianbao(Pan-fried buns)
Trivia
'Yang Chun' refers to October in the lunar calendar. Named after a slang term because the noodles used to cost 10 'wen'. With nothing to hide behind, it exposes a chef's broth-making skill completely.
Eating tips & etiquette
With no toppings to distract, first sip the soup to savor the pure broth umami and lard aroma. Then slurp the slippery thin noodles. Eating it alongside Dim Sum or Xiaolongbao is the classic Shanghai style.
Allergen
Wheat, Pork, Soybeans