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Wheat Noodles in Broth (汤饼 (Tāngbǐng))

sjfegan

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8
Servings

Ingredients

  • 250g (2 cups) Plain flour
  • 180ml (3/4 cup) Water
  • 1/2 tsp salt
  • 6 cups meat or vegetable broth (1.4 litres / 48 fl oz)
  • 2 scallions, sliced
  • 1 tbsp soy sauce

Method

  1. Combine the flour, water and salt into a smooth, firm dough; rest for 30 minutes, covered.
  2. Bring the broth to a simmer in a large pot, adding the soy sauce.
  3. Pull or tear small, thin pieces of dough directly into the simmering broth, or roll the dough thin and cut into noodle strips before adding.
  4. Simmer for 5–8 minutes until the noodles float and are cooked through.
  5. Garnish with sliced scallion before serving hot.

Introduction: Hand-pulled wheat noodles served in a simple savoury broth, considered one of the earliest documented noodle dishes in Chinese history.

Cultural Background: Tangbing, meaning ‘soup cake’ or ‘soup noodle’, represents one of the earliest recorded noodle preparations in China, its simple technique of pulling or cutting wheat dough directly into boiling broth an ancestor of the vast noodle culture that would follow.

Tips: Resting the dough well makes it much easier to pull or cut into thin pieces. Add the dough pieces gradually to the simmering broth so they don’t clump together.

Variations: Add sliced vegetables or meat to the broth for a more substantial meal. Cut the dough into more uniform noodle strips for a neater presentation.

Storage: Best eaten fresh; the noodles can become soft if stored in the broth.

Reheating: Reheat gently on the stovetop, though the noodle texture is best fresh.

Nutrition: Per serving (approx.): 260 kcal, 8 g protein, 3 g fat, 48 g carbohydrate.

FAQs:

Q: How significant is tangbing in Chinese culinary history?

A: It’s considered one of the earliest documented noodle dishes in China, an important ancestor to the country’s extensive and beloved noodle culture.

Q: Was this dish eaten by ordinary people?

A: Yes, wheat noodle soups like this were an accessible, filling meal enjoyed across various levels of ancient Chinese society.

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