Take a fresh fish, clean and scale it, then scrape the flesh into a smooth paste and shape it into delicate st…
Take a fresh fish, clean and scale it, then scrape the flesh into a smooth paste and shape it into delicate strands of noodles. Pan-fry the fish head until golden brown, pour boiling water into the pot, and bring it to a vigorous boil. Skim off the foam, add seasonings, and continue simmering until the broth turns milky white. Add the handmade fish noodles and a piece of star anise. The result is a fragrant, creamy soup with deep, savory richness. The noodles are springy yet light, leaving no trace of greasiness. As the aroma rises, so does the appetite—it's a taste that lingers long after the meal.