Lichuan Fern-Root Jelly Noodles 利川根粑凉粉
Lichuan Fern-Root Jelly Noodles is featured among the local specialties of Hubei.
Lichuan Fern-Root Jelly Noodles (利川根粑凉粉) are a traditional food of Lichuan (利川), made from starch extracted from wild fern roots. The name genba (根粑) refers to the dried balls of starch used to make the noodles.
How it is made
Hubei Daily (湖北日报) describes washing and pounding the roots into a pulp, then filtering and settling it in a vat to obtain starch. After drying, the starch is formed into balls. These are rubbed back into powder when the noodles are made.
Some of the powder is mixed with boiling water to make a cooked paste, then combined with more dry powder. A special perforated ladle lets the mixture fall into boiling water in thin strands.
How it is eaten
Once cooked through, the strands are rinsed and cooled in clean water. Seasonings are added before serving. Hubei Daily presents the cooled noodles as a refreshing food for summer.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.