Potato Vermicelli (Tu Dou Fen Si)
スープにとろみをつける！東北の冬を支えるジャガイモ麺
Description
Glass noodles made from potato (Tu Dou) starch, eaten at staple-food levels in Northeast China. Compared to mung bean or sweet potato, it 'melts easily with heat (starch dissolves into soup)'. Braising with pork and cabbage gives the entire soup a natural thickness, creating a gentle, body-warming dish.
Classification: Everyone, Ingredient, Glass Noodles, Potato, Northeast Cuisine, Stir-fry, For Braising, Slippery
Shops selling Potato Vermicelli (Tu Dou Fen Si)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Potato starch
- Water
Instructions
- [Typical Uses]
- [Bai Cai Zhu Rou Dun Fen Tiao (Cabbage, Pork & Noodle Stew)]: Northeast winter absolute staple. Braise this potato vermicelli meltingly soft with pork belly and Suan Cai (pickled cabbage).
- [Rou Mo Tu Dou Fen]: Fry with minced meat in soy sauce.
Learn more Substitutes, pairings, tips
Key spices
Slippery、smooth throat-feel、soft texture that integrates with the soup
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP commercial 'Malony' (potato starch base)
Pairing
Braised Pork and Cabbage / Suan Cai (Pickled Cabbage)
Trivia
In the freezing Northeast winters, piping hot pots braised with massive cabbage and Tu Dou Fen are eaten daily. Sold massively in Asian stores alongside sweet potato vermicelli, labeled 'Tu Dou' (Potato).
Eating tips & etiquette
The closest to 'Malony', familiar in JP hot pots, is this potato vermicelli. It lacks the strong personality of sweet potato (chewy) or mung bean (crisp), but possesses a gentleness that absorbs soup umami and melts.
Allergen
None