Discover the heartwarming embrace of Quanzhou Mian Xian Hu (泉州面线糊), a quintessential Fujian delicacy that embodies the soul of Quanzhou cuisine. This iconic dish isn’t just a breakfast staple; it’s a comforting bowl of silky-smooth vermicelli in a rich, flavorful broth, generously adorned with an array of fresh, customizable toppings. From succulent lean pork and tender seafood to aromatic fried shallots and crisp youtiao, each spoonful offers a symphony of textures and tastes. Known for its unique, slightly thickened consistency and profound umami, Mian Xian Hu is more than just food—it’s a taste of home, a culinary tradition passed down through generations. Join us as we dive into the secrets of creating this authentic, soul-satisfying Fujian masterpiece right in your kitchen.
🥢 Ingredients
- 200g fine vermicelli (面线)
- 500g pork bones (for broth, e.g., neck or rib bones)
- 50g dried shrimp
- 3 slices fresh ginger
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 2 shallots, sliced thin
- 100g lean pork, thinly sliced
- 100g small shrimp, peeled and deveined
- 100g squid, scored and sliced
- 2 tbsp sweet potato starch, dissolved in 4 tbsp cold water (for thickening)
- Salt to taste
- White pepper to taste
- Chopped cilantro (for garnish)
- Fried shallots (for garnish)
- Optional toppings: braised eggs, pork meatballs, fresh oysters, fried dough sticks (油条)
🔥 Instructions
- Prepare the Broth: Rinse pork bones thoroughly. In a large pot, add pork bones, dried shrimp, and ginger slices. Cover with about 1.5-2 liters of water. Bring to a boil, then reduce heat to low and simmer for at least 1-2 hours, skimming off any foam, until a rich, clear broth is formed. Strain the broth and set aside.
- Prepare Vermicelli: Briefly rinse the fine vermicelli under cold water to remove any excess salt (if using pre-salted vermicelli). Be careful not to soak for too long as it cooks very quickly.
- Cook Toppings: In a separate pan or wok, heat 1 tbsp cooking oil. Sauté minced garlic and half of the sliced shallots until fragrant. Add thinly sliced lean pork, shrimp, and squid. Stir-fry quickly until just cooked through (do not overcook seafood). Season with a pinch of salt and white pepper. Set aside.
- Assemble the Mian Xian Hu: Bring the strained pork broth back to a gentle simmer in a clean pot. Add the rinsed vermicelli and cook for only 1-2 minutes until it becomes translucent and tender.
- Thicken the Soup (Optional but Traditional): While stirring gently, slowly pour in the dissolved sweet potato starch slurry until the soup reaches a slightly thickened, ‘paste-like’ consistency. Continue stirring for another minute until the starch is cooked and the soup appears clear. Adjust seasoning with salt and white pepper to your preference.
- Serve: Ladle the hot Quanzhou Mian Xian Hu into individual bowls. Arrange the pre-cooked pork, shrimp, and squid (and any other optional toppings like braised eggs or oysters) on top. Garnish generously with chopped cilantro, the remaining fried shallots, and serve immediately. Enjoy alongside crispy fried dough sticks (油条) for the authentic experience!
