Noodle · Cold, fermented broth

Jiangshui Mian (Fermented Vegetable Water Noodles)

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The soul of the dish is a jar of fermented vegetable water kept going for weeks, similar to a sourdough starter — each restaurant's batch has its own sour flavor.

Wheat noodles are served in or alongside a tangy, naturally fermented vegetable brine, seasoned simply with scallion and cilantro, popular in hot weather.

Why it's made this way: Fermenting vegetables in water was a practical way to preserve produce and create a refreshing broth suited to Gansu's dry climate.