Fish Broth Noodles 鱼汤面
Fish Broth Noodles is featured among the local specialties of Jiangsu.
Fish Broth Noodles (鱼汤面) are part of morning tea in Taizhou (泰州), with fine noodles in a thick, milky-white fish stock. The broth carries the dish’s rich savoury flavour, while chopped scallion adds a green finish to the bowl.
Fish and bones simmered together
Taizhou Tourism’s preparation begins with crucian carp, cleaned and fried until crisp before water is added. Eel bones and pork bones join the pot to deepen the stock. Long, gentle simmering produces its pale colour and thick consistency.
The noodles are commonly fine, round dried strands. They cook briefly in the soup and become smooth, supple and springy. The fish stock remains central to the finished bowl rather than serving only as a liquid for cooking the noodles.
A morning-tea bowl
Taizhou Tourism places the dish among Taizhou’s morning-tea foods and describes an eating sequence of sipping some broth, eating the noodles and then finishing the remaining soup. Tea accompanies the meal, with the savoury flavour lingering between mouthfuls.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.