Yunmeng Fish Noodles

Yunmeng Fish Noodles

　　　Yunmeng Fish Noodles, named after their place of origin in Yunmeng County, are made from fish paste and wheat flour formed into noodles, steamed, cooled, and then mixed with ingredients such as pork tenderloin, wood ear mushrooms, and scallion whites. In 1911, they won a silver medal at the Panama International Exposition. Yunmeng Fish Noodles can be stir-fried, boiled, deep-fried, or even served in premium soup dishes.

　　　　According to the "Yunmeng County Annals," the creation of Yunmeng Fish Noodles was documented during the Daoguang era of the Qing Dynasty. At that time, the "Xu Chuan Fabric Shop" in Yunmeng city catered to many traveling merchants. To accommodate them, the shop opened an inn specifically for out-of-town guests. The inn hired a chef named Huang, who was exceptionally skilled and adept at both meat and vegetarian dishes.

　　      One day, while kneading dough, Chef Huang accidentally knocked over a bowl of minced fish prepared for making fish balls. The fish paste could no longer be used for its original purpose but throwing it away seemed wasteful. On a whim, he mixed the fish paste into the dough, rolled it out into noodles, and cooked them. The merchants who tasted them were full of praise, marveling at the delicious flavor. Chef Huang continued making the noodles this way and simply called them "fish noodles." They soon became the inn’s signature dish. On another occasion, Chef Huang made too many noodles and had leftovers after cooking. He decided to dry them. When guests wanted to eat them later, he simply boiled the dried noodles—and to his surprise, they tasted even better. Through continuous experimentation and refinement, the uniquely flavorful Yunmeng Fish Noodles eventually became a renowned local specialty.   

　　     The exceptional taste of Yunmeng Fish Noodles is naturally attributed to the area’s unique natural resources. Yunmeng is abundant in various types of fresh fish, which makes its fish noodles especially famous. A local folk rhyme goes: “For delicious fish noodles, fetch water from Osmanthus Pool, dry them on Phoenix Terrace, and use fish from White Crane Bend.” It refers to an "Osmanthus Pool" on the city’s outskirts, known for its crystal-clear, sweet-tasting water; the nearby "Phoenix Terrace," situated on high ground with abundant sunlight; and the "White Crane Bend" in the western part of the city along the Fu River, where bream, white fish, carp, and crucian carp are fat, flavorful, and considered top-grade aquatic products.

　　　　Through continuous research and processing, the quality of Yunmeng Fish Noodles has become increasingly refined. The noodle sheets are as thin as paper, the strands as fine as silk, and the noodles are highly nutritious, easy to digest, and believed to have a warming and energy-boosting effect—earning them the beloved title of "longevity noodles." These noodles are praised not only in China but also gained international fame when, in 1915, to compete in the "Panama International Exposition," fish noodle artisans meticulously sliced each box of noodles into 108 strands (known as "Liángshān cuts") using special techniques, resulting in snow-white, fine strands that impressed foreign judges and earned them a silver award.   

　　How to Make Yunmeng Fish Noodles:

　　　Use fresh fish (preferably carp, grass carp, or crucian carp), remove the internal organs, scales, head, tail, bones, and skin, then mince the flesh into a paste. Mix it evenly with high-quality wheat flour, corn flour, sea salt, pure alkali, and water. Press the mixture into thin sheets (each weighing 150–200 grams and about 1 cm thick), steam them, then let them cool. Fold and slice the sheets into noodles, dry them, and pack them in boxes for storage and transport.

　　How to Eat Yunmeng Fish Noodles  

　　　　1. Boiled: Simply boil in water, then add seasonings such as steamed ingredients, ginger, and soy sauce. They are nutritious, stomach-nourishing, delicious, and flavorful. For even better taste, boil them in chicken or pork rib soup.

　　　　2. Stir-fried: First soak the fish noodles in boiling water until softened, then drain. Stir-fry with sesame oil or lard, mushrooms, dried mushrooms, bamboo shoots, or shredded meat, and add a splash of rice vinegar.

　　　　3. Deep-fried: Heat oil until boiling, then fry the fish noodles until they puff up. Ready to eat.