Fermented Noodle Soup

Fermented Noodle Soup

　　Fermented Noodle Soup, also known as Fermented Porridge Noodles, is a unique snack from Henan, alongside dishes like Unflipped Soup, Mixed Stew, and Beef Soup. It holds a special place in the hearts of native “old Henanese.”

Fermented Noodle Soup has a long history in Henan and is beloved by people of all ages. Nearly every household in “old Henan” knows how to make it. But whether the flavor is rich and the taste is genuine depends on individual skill.

The main ingredient of Fermented Noodle Soup is fermented broth. This broth comes in two types: mung bean and black bean, with mung bean being the best. A milky white color is considered top quality. In the past, Henan had many “fermented broth workshops,” among which the most famous was the Wang Family Workshop on West Chengcheng Street in the Old City. This workshop had been passed down through three generations and had a long history. Its broth was thick, flavorful, and affordable, often frequented by locals. The broth should not be too sour—it can make your teeth ache—or too bland, which would render it tasteless. Legend has it that during the late Qing Dynasty, a poor family in Henan ground salvaged mung beans into soy milk. After a few days, they found the soy milk had turned sour and spoiled. Unwilling to throw it away, they casually added some vegetable leaves, boiled it into a mushy consistency, and were surprised by its delicious taste. Soon, everyone began to imitate the method. In the old society, many people in Henan were poor and couldn’t afford flour. They often substituted vegetables for grains. For just a few cents, they would scoop two ladles of sour broth from the street and go home to make Fermented Noodle Soup. They would add a little shredded radish or cabbage leaves to the pot, and once the broth started foaming, they’d stir in some flour to thicken it—this was called “lifted fermented noodle soup.” If they added some millet, it was called “fermented rice steam.” Whenever mealtime came, the aroma would waft through the courtyard. Children, drawn by the smell, would get excited and devour bowl after bowl. If guests happened to visit, serving them Fermented Noodle Soup was even more satisfying than treating them to fish or meat. Of course, wealthier families made their Fermented Noodle Soup more refined: using white noodles, celery, large green beans (or fried peanuts), along with garlic chive flower or chili oil. The mix of green, white, red, sour, and spicy flavors was so tempting it could stir anyone’s appetite. “Leftover Fermented Noodle Soup” is considered the finest version of this dish. As the saying goes, “Fermented noodle soup reheated three times is worth more than meat”—a testament to its enduring charm.

When making Fermented Noodle Soup, be careful not to let the broth overflow the pot and turn into “starch residue,” as it will ruin the taste. The correct method is: when heating the broth on the stove, first add a few drops of sesame oil to the pot. When the broth begins to bubble, use chopsticks to skim off any foam, then add the vegetables. Alternatively, you can stir-fry the vegetables separately before adding them to the pot. Nowadays, some people add shredded meat, but how that tastes remains unknown. Fermented Noodle Soup is not recommended to be eaten continuously—it can easily cause internal heat if consumed too often.

It is also said that Fermented Noodle Soup has now been recognized nationally as one of China’s Famous Snacks.