Silver Thread Noodles 银丝面
Silver Thread Noodles is featured among the local specialties of Jiangsu.
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Silver Thread Noodles (银丝面) have a documented Wuxi (无锡) tradition at Xinwanxing (新万兴), a noodle restaurant remembered for fine, white, smooth strands in clear broth. Jiangnan Evening News describes the noodles as resilient enough to avoid sticking together or becoming mushy after cooking.
Extra rolling for fine strands
The restaurant’s silver thread noodles were machine-made from refined wheat flour mixed thoroughly with egg white and water. The dough received two more passes through the rollers than ordinary noodles. This produced the pale, fine texture that gave the dish its appeal.
Xinwanxing’s broth was distinguished by its clarity. It used chicken and soup bones, with further seasonings, while leaving out eel bones so they would not mask the stock’s fresh flavour. Eel and shrimp toppings were cooked in small pans.
A restaurant name revived
The original Xinwanxing ceased operating in the late 1970s. Its silver thread noodles returned in 2015 under a shop sign written Xinwanxin (新万鑫).
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.