At the table
Taste a little of the sour broth first, then eat the noodles with chopsticks and sip the broth with a spoon. Mix in the scallion oil.
Wheat noodles and fermented vegetables are central; celery may be used in the sour broth. Check the actual ingredients if you have allergies.
Celery is a favored base for the fermented liquid; cabbage-type vegetables can also be used.
Soft chewy noodles in a mild sour broth are easy to serve in a small bowl; cut longer strands and let the broth cool.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
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How does it taste?
Gently sour with scallion oil.
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- Texture
- Smooth, chewy noodles.
A CONNECTION TO PLACE
Origin & regional roots
Gansu
Associated with Gansu.
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A LITTLE SOMETHING TO READ
Story & history
A sour bowl for Dunhuang’s summer wheat harvest
Dunhuang’s dry summer gives jiangshui noodles a distinctly seasonal place at the table. Jiangshui is a mildly sour broth made by fermenting leafy vegetables—often celery—with hot noodle-cooking water; at wheat harvest, people eat it with springy hand-rolled noodles and scallion oil. Dunhuang added jiangshui noodles to its municipal intangible-heritage list in 2016.
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