Cloud-top Water Noodles

Cloud-top Water Noodles

　　The specialty water noodles of Yunxiao are actually quite similar to what we usually call "clear soup noodles," except that the people of Yunxiao have added a few creative twists to this classic dish. "First, the flour must be kneaded until elastic before making the noodles; second, the broth must be flavorful—a combination of meatball soup and pork bone broth gives the soup its rich taste; third, the toppings must be excellent. Clear soup water noodles are also served with a few wontons and meatballs. In other places, wonton fillings are made with minced meat or finely chopped meat, but our Yunxiao wontons use chopped pork that you can actually bite into small chunks of meat—this is how you get the true flavor of the meat. As for the meatballs, they’re made by pounding fresh lean pork into a paste and then adding cornstarch, giving them a satisfyingly crisp bite. Finally, a bit of scallions fried in pork lard until golden is spooned on top, filling the bowl with a rich, savory aroma. Nowadays, some people also serve the noodles dry-mixed with scallion oil and light soy sauce, paired with a bowl of wontons and meatball soup. The way of eating has changed, but the water noodles remain the same—combining both dry and wet elements," explained a vendor at a water noodle snack shop.