Yang chun mian is a soul-warming breakfast that epitomizes the delicate, understated flavors of China’s famed Jiangnan cuisine.
In Shanghai and the surrounding Jiangnan region in Eastern China, mornings often start with a steaming bowl of yang chun mian. The light, slurpable Chinese dish is easy to whip up—simply add the seasonings directly to a serving bowl, then ladle the hot broth and cooked noodles right in.
For the chicken stock, which is the base of the dish,—though a good-quality, low-sodium broth works in a pinch. Lard, a key component of any traditional yang chun mian recipe, contributes richness and flavor; if you don’t have any on hand, swap in toasted sesame oil for a fragrant and pork-free substitute. A dash of
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