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Dendrobium officinale, one of China's most precious medicinal herbs, has been combined with Zhusheng noodles by a Cantonese chef. This new type of noodle is becoming a unique delicacy in the Zengcheng district of Guangzhou city, attracting a large number of tourists who are eager to try the special taste.

As a member of the orchid family, the Dendrobium officinale has many biomedical benefits that have been scientifically researched. Many locals use it to cook soup or make tea, hoping to remove excess heat and toxins from the body.

To make the noodles, the first step is to squeeze the fresh Dendrobium officinale with ice and sugar, and then mix it with high-protein flour and eggs. After pressing and cutting, the noodles have extra elasticity, and a faint scent of grass, according to chef Chen Bolin, the noodles' creator.

As a traditional Lingnan delicacy, Zhusheng noodles are listed in the eighth batch of Guangzhou's intangible cultural heritage. Made from Dendrobium officinale, these Zhusheng noodles are healthy, smooth and chewy. They are especially delicious with soup made from pork bones and fish, as well as toppings such as garlic sprout, fried bean curd and dried shrimp.

These noodles are uniquely suited to the tastes of Guangdong people, and are sold as a speciality throughout the country. Chef Chen also produces other Dendrobium officinale related delicacies such as clear noodles and sweet soup.

Source and photos: 广州增城发布

Author: Annie