Noodles in Fermented Sour Pulp 浆面条

Noodles in Fermented Sour Pulp (浆面条), also called jiangfan (浆饭), are a Luoyang (洛阳) speciality cooked in naturally soured mung-bean liquid. Their pronounced fermented tang comes from the cooking liquid itself, made by soaking, grinding and straining mung beans before allowing the liquid to ferment in a vat.

Working with the sour liquid

At Laoluoyang Noodle Shop (老雒阳面馆), cook Wang Tianxi (王天喜) adds cooking oil just as the liquid is about to foam, stirring clockwise until the two combine. He puts in the noodles as the liquid approaches a boil, then adds shredded carrot, celery and large mung beans. Two spoonfuls of Chinese chive flowers finish the preparation described by China News Service.

Vegetables and condiments

Diners at the shop take their bowls to a condiment counter to add accompaniments. A Ministry of Culture description of Luoyang eating habits records soybeans, celery and shredded pickles as an older trio of additions. It also lists a wider selection of pickled seasonal vegetables, including diced cucumber, carrot, white radish and sour cabbage.