A CLOSER LOOK
How to recognize it
Sweet-potato starch formed into noodle strands or strips; the Anyang preparation uses a flat, wide form. Dry noodles can be dusky yellowish or greenish and partly translucent.
In the kitchen
Boiled with tofu and pork blood in Anyang bianfencai.
This dry-noodle form can become paler when boiled. Width and color vary; it differs from loose starch powder. Appearance alone does not confirm composition.
Ask about this ingredient
这道菜里有红薯粉条吗？
Does this dish contain Sweet-potato starch noodles?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
