Silky Eel Noodles

Silky Eel Noodles

　　Silky Eel Noodles

　　　The “Ronghua Pavilion” Silky Eel Noodles in Yingshan were exclusively created and operated by Zheng Ronghua. They are exquisitely made, uniquely flavored, highly nutritious, and have been passed down through three generations of the family.

　　In the Republican era, Zheng Ronghua made a living in the noodle business. He initially set up a roadside stall selling noodles opposite the Wenzu Temple, which was far from his residence, before later relocating to the front of Chen Family Distillery at the crossroads to run his stall. Due to limited capital and slim profits, he could barely make ends meet. To expand his business, in 1938 (the 27th year of the Republic of China), he renovated his 30-square-meter home slightly and established the “Ronghua Pavilion” to serve eel noodles, wontons, and northern-style dumplings. Although business improved, it still fell short of expectations. After careful consideration and repeated experimentation, he finally forged a new path—the first-ever, uniquely created Silky Eel Noodles—successfully introduced to consumers. Every customer who tasted the “Ronghua Pavilion” clear broth Silky Eel Noodles couldn’t help but want a second bowl, showering it with praise. After one taste, they were eager to return. As a result, the “Ronghua Pavilion” business flourished. The making of Silky Eel Noodles involves the following seven steps:

　　Ingredient Selection

　　Select live “arrow bamboo eels” (medium-sized eels), rinse them thoroughly in clean water with a bit of cooking oil added to help the live eels expel all mud from their bodies before use.

　　Blanching the Eels

　　Place a bottomless steamer rack over an iron pot filled with water. For every 5 kilograms of eels, add 0.1 kilograms of salt. Once the water boils, pour in the live eels and blanch them until their mouths just begin to open. Remove the blanched eels, rinse them in clean water, and let them cool and dry before use.

　　Slicing the Eels

　　Use a special bone knife made from a cow’s rib bone (not an iron knife) to slice the eels. Each eel is sliced into three strips: first, slice the belly part, then tear the belly skin off and cut it into two; next, slice one strip from each side of the back.

　　Dry Stir-Frying

　　Stir-fry the belly part first, then the strips. Add an appropriate amount of salt to the sliced eel strips and stir-fry them in clean oil until they reach a soft yet firm texture and are no longer watery. Avoid overloading the pan during frying.

　　Broth Making

　　Simmer all the leftover eel bones from the slicing process to make a rich bone broth. Once the broth boils, quickly remove any impurities, then clarify the eel bone soup to achieve a fragrant and delicious taste.

　　Sauce Stir-Frying

　　For every 5 kilograms of live eels, use 0.1 kilograms each of lard and cooking oil, along with 0.5 kilograms each of fermented black beans and soybean paste, stir-fried together. When the mixture reaches about 60% heat (tested by dipping a finger without burning it), add all the eel bone broth, all the eel strips, plus 0.1 kilograms of sugar, 0.15 kilograms of pepper, several smashed slices of ginger, a handful of scallions, and a small amount of star anise and Sichuan pepper powder. Simmer over low heat until well blended—the silky eel noodle sauce is now ready. As for the noodle preparation:

　　The Silky Eel Noodles are hand-pulled noodles. The ingredient ratio is 5 kilograms of high-quality flour mixed with 0.1 kilograms of lard, 3 eggs, and kneaded into a dough. The dough is then rolled out and cut into fine, silvery noodles for later use. Boil the noodles and serve them topped with garlic paste and the silky eel sauce.

　　Nutritional Value of Silky Eel Noodles. Live eels are high in protein and rich in nutrients. The meticulous, scientific, and hygienic production process preserves the eels’ inherent nutritional value. Consumption by people of all ages helps stimulate appetite, strengthen the spleen, promote muscle growth, and improve blood circulation.

　　Silky Eel can be used not only as a noodle sauce but also as a variety of main and side dishes for banquets, all with excellent color, aroma, taste, and presentation.