Noodle Soup with Fermented Mustard Water

Noodle Soup with Fermented Mustard Water

　　Noodle Soup with Fermented Mustard Water

　　Noodle Soup with Fermented Mustard Water Noodle Soup with Fermented Mustard Water is made by stir-frying chopped scallions in oil until slightly scorched, then adding fermented mustard greens and heating them until just simmering. This makes a savory stir-fried side dish. The handmade noodle soup is cooked in a pot, then topped with the fermented mustard mixture, seasoned with chili oil and a pinch of salt before serving. The version from Xixiang is uniquely tangy, spicy, and fragrant, leaving an unforgettable aftertaste, and also aids digestion. It has long been a beloved noodle dish among the people of Xixiang. For the fermented mustard greens, mustard greens (also known as flower mustard) are preferred, but Chinese cabbage and celery can also be used. To prepare them, wash the greens, blanch them in boiling water until wilted, then place them in a clay jar or pot. Add some noodle broth and let them ferment for one to two days until the greens turn golden yellow, at which point they are ready to eat.