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. You can skip to the end and leave a response. Pinging is currently not allowed.

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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