Sour Fermented Grain Noodles 酸汤子
Sour Fermented Grain Noodles is featured among the local specialties of Liaoning.
Sour Fermented Grain Noodles (酸汤子) are thick fermented corn noodles eaten in Xinbin (新宾), Fushun (抚顺). Golden in colour, they have a gently sour flavour and a smooth texture. They are among the Manchu snacks prepared by Jiang Lihui (姜丽麾) at a restaurant in Hetu Ala City (赫图阿拉城).
How it is made
Liaoning Daily’s June 2024 article describes Jiang demonstrating the final cooking stage. The fermented corn dough was scalded, broken up and mixed with water into a paste. A small sheet-metal funnel fitted over an index finger allowed Jiang to squeeze the paste directly into boiling water in an iron pot. The resulting thick, golden strands were boiled and lifted out, with a sweet-sour taste.
How it is eaten
The noodles also appear at local winter gatherings. Xinhua described a visitor eating a bowl at the December 2025 winter-tourism launch in Hetu Ala City, finding it mildly sour and slippery-smooth, then following it with a bowl of farmhouse tofu.
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.