Noodle Soup with Fermented Bran Water

Noodle Soup with Fermented Bran Water

　　 Hanzhong’s Noodle Soup with Fermented Bran Water has a distinctive flavor that is sour, spicy, and fragrant. Legend says the name originated when Emperor Gaozu of Han (Liu Bang) and Prime Minister Xiao He ate noodles here. It has always been a popular dish among locals. The preferred vegetable for the fermented bran water is leaf mustard (flower-spicy vegetable), though Chinese cabbage and celery are also suitable. To make it, wash the vegetables, blanch them in boiling water until wilted, then place them in an earthen jar or crock. Add noodle broth and let sit for one to two days until the vegetables turn golden yellow. Next, stir-fry them with cooking oil, salt, and chopped garlic sprouts, then mix with diced tofu seasoned with garlic petals, minced ginger, and Sichuan peppercorn powder to create a topping. The noodles must be hand-pulled to achieve wide, long, and thin sheets. Cook the noodles, place them in a bowl, top with the fermented bran vegetable topping, drizzle with chili oil, and the dish is complete. It features a striking red-white-yellow color scheme, with a tangy, spicy, and fragrant taste that lingers delightfully and aids digestion—making it a renowned Hanzhong snack.

　　　　To understand Hanzhong’s Noodle Soup with Fermented Bran Water, you must first understand fermented bran water itself, which is surprisingly simple to make. Start with loose cabbage leaves that haven’t formed a tight head. Boil them in water, then remove and squeeze dry by hand—or place them in a bamboo basket weighted with a stone to press out moisture—and put them in a jar or large crock. That’s the first step. Then, boil a basin of hot clear noodle broth and pour it into the jar along with two bowls of ready-made fermented bran water borrowed from a neighbor. Seal tightly and wait three to five days before it’s ready to eat. Of course, the fermented bran water is sour—milder than pickles—and has a cooling, detoxifying effect. There are also many possible vegetables to use, too numerous to list.

　　　　For Noodle Soup with Fermented Bran Water, sauté minced scallions in oil until slightly scorched, then add the fermented bran water and heat until just simmering before scooping it out. Stir-fry a dish of plain leeks as a flavorful side. Once the handmade noodles are cooked, pour on the fermented bran water, mix in the stir-fried leeks, chili oil, and a pinch of salt, and it’s ready to eat.

　　　　Noodle Soup with Fermented Bran Water is a noodle dish made with a broth of fermented bran water. It is widely popular in cities like Lanzhou, Tianshui, Dingxi, and Linxia, but the Lanzhou version is particularly refined. It contains various beneficial enzymes that help cool the body, relieve heat, and stimulate appetite—making it a great summer dish. During the peak of summer, eating it not only relieves fatigue and restores energy, but also offers certain therapeutic effects for high blood pressure, gastrointestinal issues, and urinary tract problems.

　　    The Noodle Soup with Fermented Bran Water from Meyaguai in southern Hanzhong City has a unique flavor that is sour, spicy, and fragrant. Legend has it the name was given when Emperor Gaozu of Han (Liu Bang) and Prime Minister Xiao He ate noodles here. It has always been a favorite among locals. The best vegetables for the fermented bran water are leaf mustard (flower-spicy vegetable), though Chinese cabbage and celery can also be used. To prepare, wash the vegetables, blanch them in boiling water until wilted, then place them in an earthen jar or crock, add noodle broth, and let sit with two bowls of borrowed ready-made fermented bran water for one to two days until the vegetables turn golden yellow. Then, stir-fry them with cooking oil, salt, and garlic sprouts, and mix with diced tofu seasoned with garlic petals, minced ginger, and Sichuan peppercorn powder to form a topping. The noodles must be hand-pulled to achieve wide, long, and thin shapes. Once cooked, place the noodles in a bowl, top with the fermented bran vegetable mixture, drizzle with chili oil, and the dish is complete. It presents a vibrant mix of red, white, and yellow, with a tangy, spicy, and aromatic flavor that lingers deliciously and stimulates the appetite—making it a famous Hanzhong snack. (Hanzhong)