Beef Bone Broth Rice Noodles 牛骨粉

Beef Bone Broth Rice Noodles (牛骨粉) are among the foods associated with Yingtan (鹰潭). A bowl combines rice noodles with slowly simmered beef-bone broth; a preparation described by He Zihan (何紫菡) in Yingtan News uses a milky, thick soup with a light film of oil.

Broth ladled over noodles

Beef bones simmer in water to make the soup. Fine white rice noodles are briefly cooked in boiling water, lifted into a large bowl and covered with the hot bone broth. Thin slices of tender beef can be added, together with chopped spring onion and coriander.

Smooth noodles and a full broth

He Zihan describes the noodles as smooth and resilient after taking up the soup. The broth has a lingering savoury flavour without tasting overly salty or greasy. The suggested way to begin is with a sip of soup before eating the noodles.