White Soup Noodles
The white soup noodles of Zhenjiang are renowned for their uniquely prepared broth. This broth is made by stir-frying fresh crucian carp with soybean oil to create fish powder, which is then placed in a cloth bag. The bag is cooked together with pork bones in a pot along with water and both animal and vegetable oils until the mixture is thoroughly simmered. The resulting broth is thick and rich, milky white in color, while the noodles are neither too soft nor too hard—tender, flavorful, and refreshing.
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