Nanjian Glutinous Pork Rice Noodles

Nanjian Glutinous Pork Rice Noodles

　　When you come to Nanjian, be sure to try a steaming bowl of glutinous pork rice noodles. Speaking of Nanjian’s glutinous pork rice noodles, the highlight lies in that rich, aromatic broth.

　　First, pork (such as hind leg, pork knuckle, or the tender meat from the belly) is charred on the outside over charcoal fire, then scraped clean with warm water. It is then placed in a pot, brought to a boil over high heat, and the scum is skimmed off. Star anise and ginger are added, and then it is slowly simmered over low heat. Salt is added, and the mixture is stewed overnight.

　　The shopkeeper cooks the rice noodles—made from carefully selected rice—until just done, then pours the richly brewed broth over them. Toppings such as chopped scallions, sesame oil, and chili are added, and the dish is crowned with slices of “glutinous pork.” This results in a bowl of rice noodles that is vibrant in color, well-seasoned, mild yet satisfying, neither greasy nor oily, and full of aroma. Small eateries across Nanjian County all serve glutinous pork rice noodles, but they usually only offer them for breakfast. To enjoy a bowl of this rich and flavorful dish, you’ll need to get up early.

　　Source: Dali Prefecture Tourism Development and Management Committee