Sanxia noodles, or three shrimps noodles. [Photo/WeChat account: isuzhou365]
Sanxia noodles, or three shrimp noodles, is a popular and top-grade seasonal dish enjoyed by Suzhou locals in the early summer.
As a distinctive variety of Suzhou-style noodles, sanxia noodles stands out for its jiaotou, or toppings, which refers to the eggs, roe, and meat of freshwater shrimps that are bred in Taihu Lake, the third largest freshwater lake in China.
It takes even the most skilled workers a lot of time to separate the shrimps' eggs, roe, and meat. In addition, the shrimps' short maturation period from mid-May to July make the noodle a precious must-try dish that is chased after by locals once it is in season.
The dedicate raw materials leads to a very simple cooking method, with everything just needing to be cooked in a frying pan with a teaspoon of oil and soy sauce to bring out their authentic flavors.
Delicious shrimp roe coats each strand of the noodle, which is tasty enough that any other seasoning is unwanted. Chewy noodles and shrimp make a perfect combination, which is where the essence of Suzhou-style noodles lie.
