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As the temperature drops, Yangzhou's warm street snacks beckon. While globally celebrated for its refined zaocha (a morning meal ritual) and elegant Huaiyang cuisine, the city's winter comfort hides in steaming bowls of rice noodles and vermicelli.
A vermicelli noodle casserole alongside fried skewers, sides, and a drink. [Photo/WeChat account: yzs_lyj]
Da Long Vermicelli Noodle Casserole is a newly popular eatery in Yangzhou. Its vermicelli, made from sweet potato starch, is tender yet chewy, delivering a rich and savory flavor with every bite. Their vermicelli noodle casseroles are served with a selection of sides, involving beef offal, pork intestines, marinated eggs, kelp, and shredded bean curd sheets.
Yunnan-style rice noodle from the store on Yangzhou's No 333 Wenchang West Road. [Photo/WeChat account: yzs_lyj]
Yunnan province in Southwest China, famed for rice noodles, can find its authentic taste at the store on Yangzhou's No 333 Wenchang West Road. Their rice noodles are sourced from Yunnan's Jianshui and are made with seven ethnic minority rice varieties via ancient fermentation techniques. Even after prolonged boiling, they stay chewy and smooth. The broth, simmered 12 hours with 28 wild herbs, Salween fish, and Wuliang Mountain silky fowl, features a natural umami richness.
A bowl of duck blood vermicelli soup with various toppings. [Photo/WeChat account: yzs_lyj]
The duck blood vermicelli soup shop on No 230 Dujiang Road is a foodie hotspot. Its broth is richly aromatic yet not overly salty, and the vermicelli noodles are perfectly cooked — neither too soft nor too firm. Toppings, though limited to duck blood, intestines, and liver, are generous in portion. Paired with sides like marinated dried tofu, it's a delightful blend of light and indulgent flavors.
