皮肚面Nanjing Pork Skin Noodles: Golden Noodles That Soak Up Every Drop! A Must-Try Soul Food for Foreign Travelers
Imagine a steaming bowl of noodles arriving at your table, golden pork skin like a sponge soaking up rich broth, tender shredded meat, vibrant green vegetables, and reddish sausages peeking through the savory soup, with spicy aromas hitting your nose. This isn’t ordinary noodles—it’s the Pork Skin Noodles, the soul-stirring “life-saving noodles” of Nanjing! If you think noodles are just a staple, this dish will show you the bold, hearty way Nanjing locals enjoy theirs.
1. Origin and History
Pork Skin Noodles originated in mid-20th century Nanjing. During a time of scarcity, locals cleverly fried pork skin to invent “pork skin strips,” which both preserved the meat and enhanced texture. This dish soon spread across the city, becoming a beloved and affordable choice for blue-collar workers. Today, it’s an iconic Nanjing street food.
2. Cultural Significance
For Nanjing locals, Pork Skin Noodles represent “street-side revelry” and a grounded lifestyle. From taxi drivers to office workers, everyone loves its bold flavor. This dish embodies the Nanjing character of “big and generous”—generous ingredients, rich taste, and a satisfying eating experience.
3. Ingredients
The stars are crispy golden pork skin (fried to perfection, soft and chewy after soaking in broth), handmade noodles (springy and chewy), shredded meat (tender and flavorful), sausage (salty and savory), and greens (refreshing and balancing). The magic lies in the broth—simmered for hours with pork bones and old hens, rich, creamy, and full of umami.
4. Preparation
The secret is in frying and boiling. Pork skin is sun-dried then deep-fried to create fluffy strips. When cooking, the skin is first softened in the broth, then other ingredients are added. The key is letting the pork skin fully absorb the soup, becoming tender and juicy while maintaining elasticity.
5. Flavor and Texture
The first bite is the pork skin—spongy, releasing bursts of savory broth. The second bite, noodles—chewy and satisfying. The third, the broth—spicy and rich, warming your whole body. The interplay of textures and flavors makes every bite addictive.
6. How to Eat
Best paired with Nanjing roast duck or potstickers. Locals often add a spoonful of chili oil and enjoy it with an ice-cold beer for a contrast of flavors. Always eat it hot—cooled pork skin loses its best texture.
7. Where to Try
Available at noodle shops throughout Nanjing. Recommended spots: Xiangji Noodle House, Yiji Pork Skin Noodles (20–35 RMB per bowl). When ordering, say “yào yī wǎn sān xiān pí dǔ miàn” (“I want a bowl of three-delicacy pork skin noodles”), and specify spice level or extra toppings like “add a fried egg.”
8. Traveler Tips
In English, it’s called “Pork Skin Noodles” or “Nanjing Special Noodles”. Don’t be intimidated by the bowl size—locals eat these in large bowls! This is a richly flavored dish, perfect for adventurous eaters who enjoy bold tastes.
Fun Home Experiment
At home, you can try: buy pre-fried pork skin, cook it in chicken broth until soft, then add noodles and toppings. While it won’t match Nanjing’s authentic taste, it still lets you experience pork skin soaking up the savory soup.
When wandering Nanjing’s streets and seeing packed noodle shops, don’t miss the chance to join in this flavor-packed feast. Pork Skin Noodles are more than a bowl of noodles—they’re a lifestyle. They remind you that great food should be enjoyed heartily. Add it to your “must-eat in China” list—next time in Nanjing, find these golden, broth-soaking noodles and let this street-side heartiness become your most grounded culinary memory. Remember: if you haven’t tried Pork Skin Noodles, you haven’t truly experienced Nanjing’s local flavor!
