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鱼香肉丝拌面 (Spicy Pork & Fermented Beans Sauce Dry Noodles)

Lunch @ "Da Hu Chun" (皇后大壶春), an old school eatery famous for the local pan-fried buns.

 

Pork cooked with spicy fermented bean paste is very Sichuan, although serving it as a gravy sauce on noodles is probably the Shanghainese touch. There was too much noodles (northern folks in China just love their carbo...ugh!) but the sauce was surprisingly balanced and the touches of fermented vegetable and fried spring onions bits hiding in the sauce added crunch and an additional intriguing layer of fermented and tangy flavours. For 11 RMB a bowl, it was quite a good steal, cost wise.

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Uploaded on July 21, 2013
Taken on July 20, 2013