|Yangchun noodles with "pocket" eggs and ham slices from the fridge.|
Although I've been away from chasing down exemplary Asian noodles for the blog, I haven't deprived myself of noodles -- far from it. My partner and personal chef Ju Ju's work schedule has left her with less time for cooking, and in a pinch she falls back on her (and my) favorite time-saver, yangchun noodles (阳春面), which I've been enjoying up to three times a week .
|Chef Ju Ju|
As for the name? Although "yangchun" literally means "springtime," the 10th month on the Chinese calendar, roughly October, is referred to as "Little Springtime" (akin to our "Indian Summer"?). Based on this, "yangchun" in colloquial Shanghainese refers to the number 10, and since the original street vendor price was 10 fen (cents) the noodles came to be known as "yangchun" noodles. This explanation probably seems less convoluted to a Shanghainese than it does to you and me.
Spring noodles or fall noodles, they won't lead to my winter of discontent.
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