In Quanzhou, a historic port city in southeastern China, one traditional dish remains a local favorite: mianxianhu, or "thin noodles in a thick broth." These delicate, hair-thin noodles are lightly thickened with sweet potato starch and simmered in a flavorful broth made from pork bones or seafood.
Part of the dish's charm lies in its versatility. Each restaurant offers a range of toppings from seafood to vegetables to eggs, allowing diners to create a bowl that suits their individual taste.
Though humble in appearance, mianxianhu reflects a core principle of Fujian cuisine: bringing diverse ingredients together to achieve harmony. Much like Quanzhou's history as a meeting point of global cultures, this simple noodle bowl embodies the city's openness and inclusiveness.
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Reporter | Chen Siyuan
Videographer | Liang Zijian, Pan Jiajun
Video Editor | Liang Zijian
Editor | Hu Nan, James Campion, Shen He
