Sour Soup Dragon Bone Noodles
A warming Chinese noodle soup with a spicy-sour pork bone broth, tender meat, and silky noodles. Perfect for cold days.
Ingredients
14 items- Pork spine (dragon bone) 500g
- Fresh noodles (or dried) 300g
- Pickled Chinese cabbage (suan cai) 100g
- Ginger 3 slices
- Garlic 3 cloves
- Dried chili peppers 3
- Sichuan peppercorns 1 tsp
- Light soy sauce 2 tbsp
- Fragrant vinegar (or Chinkiang vinegar) 2 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- White pepper 1/2 tsp
- Cooking oil 2 tbsp
- Chopped green onions to taste
Nutrition
Steps （8 steps）
Blanch the pork: Place pork pieces in cold water with 2 slices ginger and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, and cook for 2 more minutes. Remove, rinse with warm water, and drain.
Soak pickled cabbage in water for 10 minutes (can be done simultaneously with step 1), squeeze dry and shred. Slice ginger and garlic, cut dried chilies into segments.
Heat 2 tbsp oil in a pot over medium heat. Add ginger, garlic, chilies, and Sichuan peppercorns, stir-fry until fragrant, about 1 minute.
Add the shredded pickled cabbage, turn to medium-high heat, and stir-fry for 2-3 minutes until slightly dry and aromatic.
Add blanched pork bones to the pot, pour in about 1.5 liters of boiling water (enough to cover by 5 cm). Bring to a boil, then reduce to low heat, cover, and simmer for 35 minutes until the broth turns milky white and the meat is tender.
Uncover, turn to medium heat. Add soy sauce, vinegar, salt, sugar, and white pepper. Stir well and simmer for 3 minutes. Adjust sourness and spiciness to taste.
In another pot, bring water to a boil and cook the noodles until al dente (about 3-5 minutes). Drain and place in serving bowls. Rinse with cold water for a firmer texture if desired.
Ladle the hot soup and bones over the noodles, garnish with chopped green onions. Serve with blanched greens if preferred.
Tips
Always blanch the pork bones first to remove impurities, ensuring a clear and pure broth. Do not over-soak the pickled cabbage, or it will lose its tanginess. Add vinegar at the final seasoning stage to preserve its bright acidity. For a more intense sour-spicy flavor, increase the amount of dried chilies and vinegar.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.