Moon Spring Fermented Noodle Soup
It is said to be made with water from the Crescent Lake in Dunhuang and a fermented juice derived from a wild herb called yangnaimanman. It tastes delicious, refreshing, and cooling, and has a unique flavor when served with noodles—hence the name “Moon Spring Fermented Noodle Soup.” The “Dunhuang Manuscripts P.3231 Volume” from the official records of Pingkang Township includes mentions of “fermented noodle soup” and “fermented noodle porridge.” Ancient Dunhuang residents had the dietary custom of boiling porridge with fermented liquid. Fermented noodle soup has a history of at least 1,200 years in Dunhuang. In modern and contemporary times, it has become a popular folk snack among the people of Dunhuang.
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