At the table
Check the fried fish for bones, flake a small portion, and let the hot broth cool before sharing.
Contains wheat and fish; the traditional stock also uses shrimp and freshwater snails. Ask about the actual stock and other allergens. Fish bones and very hot broth need care.
Fine noodles in a non-chili broth may suit children who manage these textures, after an adult removes all fish bones and cools the serving.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
White-broth duck noodles are a distinct Aozao preparation.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory
- Chili heat
- Texture
- Fine noodles and firm fish topping.
- How it’s made
- Cook noodles and combine with hot stock, fish and fish-frying oil.
White-broth duck noodles are a distinct Aozao preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
Ask if they have it first
请问你们有奥灶红油爆鱼面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Five Hot Elements
Kunshan’s Aozao noodles emphasize five hot elements: noodles, broth, oil, topping and bowl. In the red-oil fish version, the oil is rapeseed oil used to fry fish, rather than chili oil. Fine noodles meet a dark, savory stock, with fried black carp served alongside or on top. The white-broth duck version is a different preparation; the name alone does not mean a spicy bowl.
