Cold noodles make a refreshing meal in summertime
For Shanghai natives, summer means refreshing meals of cold noodles mixed with peanut butter, soy sauce and sweet vinegar. The dish is enhanced when served over slices of cold eel.
To make this dish, first steam the noodles until they are lightly chewy. Then boil them in hot water with a little added oil and salt to prevent them from turning sticky.
Drain the noodles, stir in a little sesame oil and then refrigerate to cool.
For the final sauce, dilute peanut butter with a little water until it becomes milky, then add vinegar, soy sauce, chili oil and white sesame seeds, stirring in lightly.
Sliced chicken, egg rolls and cucumbers are good complements to cold noodles.
Optional toppings include sliced pork, green peppers, spiced meat and roasted spareribs. Sometimes, a poached egg is favored.
Cold noodles are a popular summer dish at many famous Shanghai restaurants, such as Wang Jiasha on Nanjing Road W. and Meixin on Shaanxi Road. You can tell the food is good by the long lines forming outside.
And if you are tempted to complain to the grumpy old waitresses about too little peanut butter, don’t! They will invariably reply, “It tastes best this way.”
- About Us
- |
- Terms of Use
- |
-
RSS
- |
- Privacy Policy
- |
- Contact Us
- |
- Shanghai Call Center: 962288
- |
- Tip-off hotline: 52920043
- 娌狪CP璇侊細娌狪CP澶05050403鍙-1
- |
- 浜掕仈缃戞柊闂讳俊鎭湇鍔¤鍙瘉锛31120180004
- |
- 缃戠粶瑙嗗惉璁稿彲璇侊細0909346
- |
- 骞挎挱鐢佃鑺傜洰鍒朵綔璁稿彲璇侊細娌瓧绗354鍙
- |
- 澧炲肩數淇′笟鍔$粡钀ヨ鍙瘉锛氭勃B2-20120012
Copyright 漏 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.