🍽️ Dongtai Fish Noodle

Fish-bone broth over thin noodles.

Dongtai fish noodle is a traditional morning noodle of Dongtai, Yancheng, Jiangsu, built entirely on one pot of good broth. Small crucian carp, eel bones and pork bones are simmered until the fish stock turns milky white and rich. Thin, chive-leaf-width noodles are cooked in this broth and served topped with garlic sprouts and a flick of lard. The soup is intensely savory, the noodles chewy, and the aroma of fish fills the mouth without any fish flesh in sight, light yet deeply layered. By the Yellow Sea and the Chuanchang River, fishermen and boatmen have started the day with a bowl of fish noodles for generations. Known for its white broth, fresh taste and fine noodles, it is a representative northern Jiangsu noodle dish.