Thick Starch Noodles (Fen Tiao)
豚肉の旨味を吸い尽くす！東北の冬の主食「丸太春雨」
Description
Thick, round glass noodles made from starch (mostly sweet potato/potato), essential for severe winter tables in Northeast China. Clearly distinguished from thin 'Fen Si'. The surface is slightly rough; it never melts when braised, acting as the ultimate 'flavor sponge' absorbing meat fat and soy glaze to the limit.
Classification: Everyone, Ingredient, Glass Noodles, Fen Tiao, Sweet Potato, Potato, Northeast Cuisine, For Braising
Shops selling Thick Starch Noodles (Fen Tiao)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sweet potato starch(or Potato starch)
- Water
Instructions
- [Typical Uses]
- [Zhu Rou Dun Fen Tiao (Northeast Pork & Noodle Stew)]: Braise this Fen Tiao meltingly soft in a large pot with pork belly, Suan Cai (pickled cabbage), star anise, and soy. The soul of Northeast cuisine.
- [Ants Climbing a Tree]: Use this thick Fen Tiao instead of thin vermicelli to fry spicy with minced meat.
Learn more Substitutes, pairings, tips
Key spices
Surface has a slight 'slime' rather than being perfectly smooth、with an intensely chewy core
Substitutes at Japanese supermarkets
Substitute with JP 'Malony (ultra-thick)', though Fen Tiao is more boil-resistant
Pairing
Braised Pork and Cabbage / Mantou (Steamed bun)
Trivia
For Northeasterners, Fen Tiao is treated as a 'staple food', not a 'side dish'. Selling this Fen Tiao frozen rock-solid outdoors in sub-zero winters is classic Northeast scenery.
Eating tips & etiquette
This is what's sold in Asian stores in giant bundles tied with plastic string looking like 'brooms'. Must be thoroughly rehydrated in hot water before eating, or it remains hard and unchewable like rubber.
Allergen
None