[Photo provided to wuxi.gov.cn]
Origin
Yinsi noodles, also known as silver thread noodles, originated from Changzhou, Jiangsu, and gained prominence in nearby Wuxi, becoming one of the region's most famous traditional noodle dishes. Known for their snow-white shine, hair-thin strands, tender texture, silky smoothness, and fresh, exquisite soup, they are often celebrated as a perfect blend of noodle craftsmanship and the Jiangnan dining philosophy.
How to prepare it?
Preparation here is exceptionally thorough, focusing on four key elements: noodles, stock, toppings, and heat. The noodles are crafted from refined wheat flour, often with added egg whites in traditional recipes to boost durability and shine. After extensive rolling and folding, the dough is cut into strands about 0.8 millimeters thick and up to half a meter long using a special blade.
The stock is the dish's heart — slow-simmered for over six hours using eel bones, old hens, and pork shoulder bones, resulting in a broth that can be clear or slightly cloudy but always rich in flavor. Toppings are prepared fresh in small pans right before serving, whether braised pork belly, spare ribs, shredded pork with pickled greens, or eel sauce, each adding a unique touch.
The element of heat is equally crucial, encapsulated in the saying, "hot bowl, hot noodles, hot stock, hot toppings". Scalding bowls contain freshly cooked noodles, topped with boiling broth and finished with stir-fried toppings, elevating the senses of color, aroma, flavor, and heat to their highest point.
How does it taste?
A true bowl of Yinsi noodles delights the senses and pleases the eyes. The noodles stay separate but tender, smooth yet elastic, absorbing the fragrant broth before reaching the toppings. Every bite reveals the nutty sweetness of wheat, the richness of slow-cooked stock, and the aroma of toppings, layered harmoniously. This embodies the elegance and cultural richness of Jiangnan's noodle heritage.
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