Wuxi---【Jiangyin Swordfish Noodles】
Thread Content
Fish noodles are a Jiangsu dish, representing a traditional snack of the Han people in Jiangyin, Jiangsu. This snack has a delicious taste, is appetizing, and is good for moisturizing the skin. Swordfish noodle soup noodles are made by mixing fresh swordfish puree, egg whites, and high-quality flour with water, followed by manual rolling. The soup is made by cooking old hens, minced pork, pork bones, the head and tail of swordfish, as well as pig bones. The cooked swordfish meat is white and delicate; it does not get soft even after long cooking, making it easy to chew while also being extremely delicious. If shredded ham and egg ribbons are added, along with some chopped garlic leaves, it becomes even more tempting, truly a masterpiece.
There is a local saying in Jiangyin: “If the noodle soup gets in your eyes, it’s better to take a slap than to give up on eating it.” The noodles that one is willing to eat even at the cost of a slap are knifefish noodles. It is said that during the Qing dynasty, Sun Baoyuan, the educational official in Jiangyin, who served as the head of education in Jiangsu, was a lover of noodles, and the chefs in his household did their best to satisfy his taste. On the sixth day of the second lunar month, coinciding with his 50th birthday and the time when the Yangtze River swordfish is available in the market, the household chef prepared \"swordfish noodles\" to celebrate. Both the host and guests were highly impressed after tasting it. Later, swordfish noodles gradually spread from officials and gentry to various restaurants, allowing ordinary people as well to taste this delicacy. To enhance the flavor of cuttlefish noodles, chefs in Jiangyin have also made many improvements. It is said that the sakana ramen noodles are made by mixing fresh sakana paste, egg whites, and high-quality flour with water, followed by manual rolling. The soup is made by simmering old hens, bone marrow, minced pork, the head and tail of swordfish, and pig bones. The cooked swordfish noodles are white and delicate; they do not get soft even after long cooking, making them easy to chew while also being extremely delicious. If sliced ham and egg skin are added, along with some chopped garlic leaves, it becomes even more tempting, truly a masterpiece
500 grams each of swordfish and chicken, 600 grams of refined white noodles, 500 grams of pig bones (pork can also be used), 1500 grams of fresh broth, 20 grams of fine salt, 10 grams of Shaoxing wine, 10 grams of dry starch, 50 grams of cooked lard, and appropriate amounts of seasonings such as **flour.
Remove the scales and gills from the swordfish, remove its intestines, wash it, drain it, and then cut it into pieces. Heat a pan and add cooked lard; put the swordfish in the pan and fry it until it becomes fish floss. Take it out, place it in a cloth bag, tie it up, and put it back into the pan. Add chicken and pork bones, pour in Shaoxing wine, add cold broth, bring to a boil over high heat, then reduce the heat and simmer until everything is tender. Once all the fish meat has dissolved and the soup has become thick and white, remove the bones, leaving around 1000 grams of soup. Finally, return this remaining soup to the pot, add 20 grams of refined salt, 10 grams of Shaoxing wine, and appropriate amounts of various seasonings. Bring it to a boil, then thicken it with wet starch to create a sauce for the cuttlefish, which can then be served. Cook noodles in an appropriate amount of this sauce to create delicious swordfish noodles.
It has a delicious taste, is appetizing, and is good for moisturizing the skin.
Actually, I haven’t eaten that either; I have eaten steamed swordfish though.
It looks really good; I’ll give it a try next time