At the table
Stir the dressing through and use a spoon for the slippery pieces. Chew them rather than swallowing a spoonful whole.
Ask which flour or starch and dressing are used. Check oil, stock, soy sauce and any peanut topping; the fish-shaped name is not an allergen guarantee.
Other grain or starch versions differ. Cucumber is optional in this home recipe; peanuts and other toppings are separate versions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other grain or starch versions differ. Cucumber is optional in this home recipe; peanuts and other toppings are separate versions.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Aged-vinegar sourness, garlic and chili over mild cereal flavor.
- Chili heat
- Texture
- Slippery, softly springy tapered starch pieces.
- How it’s made
- Mix cornmeal, rice flour and pea starch with water. Stir into boiling water and cook to a thick paste; press through a perforated ladle into cool water. Pour hot oil over garlic, chili powder, scallion and salt, add aged vinegar and soy sauce, then dress the drained drops with a little cooled boiled water.
Other grain or starch versions differ. Cucumber is optional in this home recipe; peanuts and other toppings are separate versions.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shanxi.
About this regional connection
Shanxi: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有漏鱼儿吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Little-fish starch drops
In Shanxi, lou yuer takes its name from cooked paste falling through holes into cool water. Makers adjust the paste and stirring to achieve the characteristic small tapered pieces.