Ninghua Yifu Noodles

Ninghua Yifu Noodles

　　Yifu Noodles were created by Yi Bingshou, a Qing Dynasty calligrapher from Ninghua County, during his tenure as magistrate in Yangzhou. Method: Crack and beat eggs until smooth, mix them into flour, knead into dough using cool water, then roll out into flat, thin noodles. Boil the noodles to about 70% doneness, drain, and let cool. Deep-fry the noodles in hot oil until cooked, then remove. Next, heat oil in a pan, stir-fry sliced shredded pork, bamboo shoots, and shredded cabbage. Add the noodles, sprinkle with Sichuan peppercorn powder, dried shrimp, ginger, scallions, and soy sauce, stir-fry, then add an appropriate amount of broth. Simmer over low heat until done to make Yifu Stir-Fried Noodles. If cooked with good-quality broth, it becomes Yifu Soup Noodles.