Liuzhou Laowai

Random thoughts on life in Liuzhou, Guangxi, China

Friday Food No. 170 – Brake Root Vermicelli


Friday food is a weekly article about one of the more unusual food items to be found in Liuzhou that week. This week, broken black noodles.

I mentioned brake (and fiddleheads) back in Friday Food 95. Now we have a by-product, brake root vermicelli or 蕨根粉丝. The starchy root of the plant is the main source of a type of black noodle popular in Sichuan and neighbouring Shaanxi provinces. Mixed with sweet potato starch and vegetable oil, it is formed into a dough which is then shaped into thin noodles and dried.


The dried noodles are boiled for between 5 and 8 minutes, then refreshed with cold water. They are usually served cold, but can be stir fried or added to hot pots.


The instructions on the package come in beautiful Chinglish!


¥9.50/500g from here.


Brake Root Vermicelli, stir fried with pork (marinated in Shaoxing wine and garlic), bamboo shoots, green and red chilli peppers, green onions and soy sauce.

Here a few links and recipes:

Black Noodles

Mark Hix recipes: Our chef gets creative with pasta and spring vegetables

Slurping Shanghai I: Fern Root Noodles at Dunhuang Xiao Ting

Fern Root Vermicelli With Chicken And Dried Enoki Mushrooms

. This entry was posted on Friday, October 7th, 2016 at 7:00 am and is filed under Chinglish, Food and Drink, Friday Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 Responses to “Friday Food No. 170 – Brake Root Vermicelli”

  1. Yvonne Says:

    Wow thanks for that. Will have to try to find some here in Singapore.

  2. David Says:

    Maybe one day there will be a food photo here that WONT make my mouth water but somehow I doubt it .

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