At the table
Use chopsticks for the noodles and a spoon for the thick broth. Let each mouthful cool; check whether shrimp need peeling.
Contains wheat, shrimp and egg, as well as pork stomach and pork. Check other seasonings for additional allergens; this is not a vegetarian dish.
For children who can chew noodles and pork stomach, cut small pieces, remove shrimp shells and let the thick broth cool. Check pepper and chili seasoning.
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.
The toppings can vary by maker. The dish is served in Dongyang noodle shops and is also presented as a closing staple at banquets.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and broth-forward, with pork-tripe depth, shrimp sweetness and a little pepper warmth. Seasonings can vary by maker.
- Chili heat
- Texture
- Soft, starch-coated noodles in a thick, glossy gravy that locals describe as paste-like rather than clear soup.
- How it’s made
- Pork tripe is cleaned, blanched with cooking wine and ginger, then simmered and shredded. An oil wok stir-fries meat shreds and wood ear; shrimp, tripe, egg strips and alkali noodles go in with stock and are brought to a boil. A starch slurry is stirred in to thicken until the gravy coats every strand.
The toppings can vary by maker. The dish is served in Dongyang noodle shops and is also presented as a closing staple at banquets.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Associated with Dongyang, Jinhua, Zhejiang; widely served locally and not claimed as an exclusive-origin monopoly.
Ask if they have it first
请问你们有东阳沃面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Noodles to finish a Dongyang feast
In Dongyang, wo noodles can close a banquet or a gathering of friends. Starch thickening brings noodles, pork stomach, shrimp and vegetables together in a glossy, spoonable bowl. Try the broth with the strands: its clinging texture is central to the dish.