Chicken Drumstick Soup Noodles

Last updated 2026-11-09 — Tianjin Light Fare – Chicken Drumstick Soup Noodles — In terms of soup varieties, this dish involves coating chicken drumsticks in dry starch, then repeatedly pounding them into thin slices with a wooden mallet. The slices are diced and mixed with egg whites, water, and flour to form a slightly firm dough, which is then rolled out into noodles roughly the thickness of hanging noodles. These are cooked whole, then scooped into bowls, seasoned with salt and MSG, and topped with "Three-Mix Soup" (made by simmering chicken, duck, and beef in water). This is the traditional version of "Chicken Drumstick Soup Noodles." Before liberation, this dish was a delicacy for wealthy families. It was once made and sold by the "Eight Great Chengs" (renowned Tianjin-style restaurants bearing the name "Cheng"), known for their fine ingredients, meticulous preparation, unique style, snow-white and tender yet smooth noodles, clear and piping hot savory broth, and rich nutrition. Using the same method for making "Chicken Drumstick Soup Noodles," one can also create "Pounded Shrimp Soup Noodles." If the pounded slices are made into wonton wrappers and stuffed with meat filling, they can be turned into "Pounded Chicken Wontons."