At the table
Gently mix the toppings through the slippery strands and eat with chopsticks and a spoon. Confirm the broth, frying oil and chili level; a vegetable-topped bowl is not necessarily vegan.
Confirm the broth, frying oil and chili level; a vegetable-topped bowl is not necessarily vegan.
Traditional noodles use sweet-potato starch with other starches that can vary. Fried peas can replace soybeans; greens and broth vary. A vegetable topping does not establish a vegan soup.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Traditional noodles use sweet-potato starch with other starches that can vary. Fried peas can replace soybeans; greens and broth vary. A vegetable topping does not establish a vegan soup.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory, with sour-spicy or numbing-spicy seasoning depending on the bowl.
- Chili heat
- Texture
- Translucent, smooth, slippery noodles with crisp fried beans.
- How it’s made
- Use prepared starch noodles, briefly heat them with greens, then add hot cooking stock, yacai, fried soybeans, soy sauce, vinegar, MSG, Sichuan pepper, chili, scallion and garlic.
Traditional noodles use sweet-potato starch with other starches that can vary. Fried peas can replace soybeans; greens and broth vary. A vegetable topping does not establish a vegan soup.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Sichuan Government Gazette lists 筠连水粉制作技艺 under 宜宾市筠连县; Sichuan Online also places the named food in Junlian.
Ask if they have it first
请问你们有筠连水粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Local cooking tradition
This account describes a tradition or story, rather than an established historical fact.
Junlian shuifen belongs to the local noodle-stall tradition: translucent starch strands meet seasonal greens, preserved yacai and crunchy fried beans in one bowl.