Fuzhou fine-vermicelli soup 捞化
Fuzhou fine-vermicelli soup is featured among the local specialties of Fujian.
Very fine rice vermicelli cooks quickly in hot broth. Choose the meat, seafood or offal toppings you prefer.
How it is made
Extremely fine rice vermicelli is briefly heated in broth and combined with a selection of toppings. Customers often choose from meats, seafood, offal and vegetables.
Flavour & texture
The strands are soft and delicate, while the toppings provide most of the chew and flavor. The stock ties the individual choices together.
Local roots & traditions
Laohua is a flexible Fuzhou snack-shop meal whose character changes with the selected ingredients.
How to order Fuzhou fine-vermicelli soup
Choose two or three toppings first and check whether the price is calculated by ingredient before adding a large assortment.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Shacha noodles 沙茶面 →
A shacha paste is blended into broth, then noodles and individually chosen toppings are added. The sauce commonly draws on nuts, spices and dried seafood, with recipes differing between makers. The bowl is thickly aromatic, nutty and savory, sometimes gently sweet or spicy rather than simply chili-hot.
Stir-fried Xinghua vermicelli 炒兴化粉 →
Very fine Xinghua rice vermicelli is softened and quickly stir-fried with a savory mixture that may include vegetables, pork, seafood or mushrooms. Small additions of liquid keep the strands from drying out. The noodles are delicate but absorbent, carrying flavor throughout rather than relying on a large sauce pool.
Questions before you order
What name should I show when ordering?
Show 捞化 for Fuzhou fine-vermicelli soup.
Sources & reading
Recipes and servings vary between kitchens.