Sichuan Fresh Sweet Potato Noodles (Chuan Fen)
水戻し不要ですぐモチモチ！火鍋専用の「生タイプ」太春雨
Description
The 'fresh (vacuum-packed, water-boiled) type' of ultra-thick sweet potato noodles (Hong Shu Kuan Fen), absolutely essential in Sichuan hot pot. While dry glass noodles take time to rehydrate, Chuan Fen already contains moisture and is soft. Just dropping it in boiling hot pot soup turns it transparent in minutes, offering ultimate chewy texture.
Classification: Everyone, Ingredient, Glass Noodles, Chuan Fen, Hot Pot, Sichuan Cuisine, Sweet Potato, Fresh Noodles
Shops selling Sichuan Fresh Sweet Potato Noodles (Chuan Fen)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sweet potato starch
- Water
- Vegetable oil(anti-sticking)
- Citric acid
Instructions
- [Typical Uses]
- [Ma La Hot Pot Finish]: Toss this Chuan Fen in after eating some hot pot. It absorbs the thick beef tallow soup, becoming the ultimate carb cloaked in heat and umami.
- Add directly as an ingredient in Ma La Tang.
- Toss with sesame dressing as a cold dish (Liangban).
Learn more Substitutes, pairings, tips
Key spices
Smoother surface than the dry type、with a fresher bounce when biting through
Substitutes at Japanese supermarkets
(Fresh thick glass noodles are rare in JP; substitute by boiling dry Kuan Fen)
Pairing
Ma La Hot Pot / Ma La Tang / Sesame Sauce
Trivia
At Chinese hot pot shops, young women ordering massive amounts of this 'Chuan Fen' before meat is a constant sight. It's so smooth it slips right off chopsticks when lifted.
Eating tips & etiquette
Packages say 'Hot Pot Chuan Fen' or 'Shi Fen Tiao'. Opening the bag might release a slight sour smell (citric acid for preservation), so the trick to deliciousness is washing it briefly in water before putting it in the pot.
Allergen
None