Stir-fried Rice Noodles with Clams

Stir-fried Rice Noodles with Clams

　　Stir-fried Rice Noodles with Clams is made primarily with rice noodles, along with chopped clams, chives, carrots, onions, and other ingredients, seasoned with minced garlic and sesame oil, and stir-fried to perfection. With its golden color, tender yet chewy texture, and delicious savory taste, it is one of Dandong’s most distinctive snacks.

　　The rice noodles evolved from the Manchu dish “Suan Tang Zi.” “Suan Tang Zi” is one of the most common staple foods in traditional Manchu households. The *Fengtian Tongzhi·Lisu San·Yinshi* records: “Take two jin (approx. 1 kg) of corn kernels, soak them in a vat with water until they turn sour (but not rotten), then take them out and grind them into a watery paste. Filter out the residue using a cloth bag, let the filtered paste settle, place it on a cloth lined with wood ash (plant ash), use the ash to absorb the moisture, then pour the mixture into a basin and mix it evenly with warm water. Next, use a noodle mold to squeeze the dough into noodle shapes, boil them in hot water until cooked, take them out, place them in a bowl, and mix with seasonings before eating.”

　　“Suan Tang Zi” has a rather strong sour taste. Later, to suit the preferences of most people, the production process was adjusted. Based on “Suan Tang Zi,” the rice noodles were developed. These rice noodles are not as sour as “Suan Tang Zi.” Rich in coarse fiber and protein, they can be stir-fried or boiled, and are a unique food in Dandong. During the golden autumn season, Dandong’s coastal specialty — the plump and flavorful “large clams” — are at their peak. Using their meat, combined with a bit of chives, and stir-fried or boiled with the rice noodles, creates an economical and delicious dish.