{"id":10654,"date":"2026-11-07T05:41:53","date_gmt":"2026-11-07T05:41:53","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=10654"},"modified":"2026-11-07T05:41:53","modified_gmt":"2026-11-07T05:41:53","slug":"quanzhou-mianxianhu","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/","title":{"rendered":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Quanzhou Mianxianhu?<\/h2>\n<p class=\"p1\">Mianxianhu (\u9762\u7ebf\u7cca, mi\u00e0n xi\u00e0n h\u00fa) is a Quanzhou dish of very fine wheat noodles in a savory, lightly thickened broth. It is usually eaten with a spoon, with cooked additions chosen for the individual bowl.<sup>[1]<\/sup> <\/p>\n<ul>\n<li>Seafood, pork-bone or mixed stock can form the base.<sup>[1]<\/sup> <\/li>\n<li>Starch gives the broth its silky consistency.<sup>[2]<\/sup> <\/li>\n<li>Fried dough sticks can accompany the bowl, either crisp or soaked.<sup>[5]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">A plain-looking bowl does not establish whether the broth contains meat or seafood; ask about the stock as well as the toppings.<\/p><\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Quanzhou-mianxianhu-guide-to-ingredients-method-local-serving-and-toppings.webp\" alt=\"Quanzhou mianxianhu guide to ingredients method local serving and toppings\" title=\"Quanzhou mianxianhu ingredients and serving guide\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Fine wheat noodles with a choice of broth and cooked additions<\/figcaption><\/figure>\n<p class=\"p1\">This <a href=\"https:\/\/www.thechinajourney.com\/fujian-cuisine\/\">Fujian food<\/a> brings together a delicate noodle base and a choice of substantial additions. The same dish can arrive as a restrained bowl or a much fuller meal.<\/p>\n<h2>Fine Wheat Threads in a Silky Broth<\/h2>\n<p class=\"p1\">The name describes the way fine noodles and thickened broth come together. This is a spoonable noodle dish: the liquid supports the threads rather than leaving a bundle of noodles sitting in clear soup. Seafood or pork stock provides a savory background, while a modest amount of thickening keeps the texture light.<sup>[1]<\/sup> <\/p>\n<p class=\"p1\">Well-made mianxianhu still has visible noodle threads. They form a smooth, integrated soup without turning into an indistinct paste. Softness and complete disintegration are different things.<sup>[2]<\/sup> <\/p>\n<h2>The Ingredients Behind the Bowl<\/h2>\n<ul>\n<li>Fine wheat noodles: broken into short lengths before they enter the pot.<\/li>\n<li>Stock: seafood, pork bones, or a combination, depending on the preparation.<sup>[1]<\/sup> <\/li>\n<li>Starch slurry: sweet potato starch is familiar, but the local standard also allows corn starch, potato starch or a mixture.<sup>[2]<\/sup> <\/li>\n<li>Seasoning: white pepper, minced celery and a little liquor can finish the bowl; braising liquid from cooked toppings is another documented addition.<sup>[3]<\/sup> <\/li>\n<\/ul>\n<h2>How Mianxianhu Is Made<\/h2>\n<p class=\"p1\">The traditional preparation follows a stock-to-noodle-to-thickening sequence. These stages explain the dish rather than supply a measured home recipe.<sup>[3]<\/sup> <\/p>\n<ol>\n<li>Prepare and strain the stock: cook the seafood or pork-bone base, then remove shells, bones and other solids before assembling the soup.<\/li>\n<li>Add the noodles: bring the prepared broth to a boil and scatter in the broken fine wheat noodles.<\/li>\n<li>Thicken gradually: stir in starch mixed with water, controlling the heat and stirring so the mixture thickens evenly without becoming a heavy paste.<\/li>\n<li>Finish each bowl: ladle out the noodle base, add the chosen cooked accompaniments, and season before serving.<sup>[3]<\/sup> <\/li>\n<\/ol>\n<h2>Local Styles and the Jinjiang Example<\/h2>\n<p class=\"p1\">Variation starts with the broth and continues at the topping counter. It is more useful to identify those choices than to assign every bowl to a rigid named regional style.<\/p>\n<p class=\"p1\">Jinjiang, within the wider Quanzhou area, offers a concrete example. A documented local preparation pairs the noodle base with vinegar-flavored fried pork, braised pork intestine and fried dough sticks; it also lists horseshoe-shaped flaky pastry as an accompaniment. That is one local serving combination, not a rule that all Quanzhou bowls must follow.<sup>[4]<\/sup> <\/p>\n<p class=\"p1\">For a food stop during a <a href=\"https:\/\/www.thechinajourney.com\/quanzhou-travel-guide\/\">Quanzhou visit<\/a>, begin by checking the day&#8217;s broth and cooked additions. The dish name identifies the noodle base more reliably than it predicts every topping.<\/p>\n<h2>Choosing Toppings and Eating It<\/h2>\n<p class=\"p1\">Three topping groups help make sense of the counter:<sup>[5]<\/sup> <\/p>\n<ul>\n<li>Braised additions: pork intestine or a braised egg.<\/li>\n<li>Fried pork: vinegar-flavored pork pieces.<\/li>\n<li>Seafood additions: oysters or cuttlefish, where offered.<\/li>\n<\/ul>\n<p class=\"p1\">Choose one or two additions if you want to taste the base clearly. This is a suggested starting point, not an ordering rule.<\/p>\n<p class=\"p1\">Youtiao (\u6cb9\u6761, y\u00f3u ti\u00e1o), the fried dough sticks served alongside, change the eating experience. Take a separate bite for crispness, or dip pieces into the bowl and let them absorb the broth. You can keep part crisp and soften the rest.<sup>[5]<\/sup> <\/p>\n<h2>FAQs About Quanzhou Mianxianhu<\/h2>\n<h3>Is mianxianhu made with rice noodles?<\/h3>\n<p class=\"p1\">No. Its fine noodles are made from wheat. Their short, soft threads can make the finished bowl look quite different from other wheat-noodle soups.<sup>[2]<\/sup> <\/p>\n<h3>Is a plain bowl vegetarian?<\/h3>\n<p class=\"p1\">Not necessarily. Qinghu (\u6e05\u7cca, q\u012bng h\u00fa) means the base served without added cooked toppings; the stock can still contain pork or seafood.<sup>[2]<\/sup> <\/p>\n<h3>Is it only eaten for breakfast?<\/h3>\n<p class=\"p1\">No. It belongs comfortably among <a href=\"https:\/\/www.thechinajourney.com\/what-do-chinese-people-eat-for-breakfast\/\">Chinese breakfast foods<\/a>, but Quanzhou&#8217;s local food writing also describes eating it late at night. Availability depends on the individual shop.<sup>[5]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] GDToday. <a href=\"https:\/\/www.newsgd.com\/node_d36b0ef83f\/8d96bc9084.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">Discover Fujian: Quanzhou Mianxianhu<\/a><\/p>\n<p class=\"p1\">[2] Quanzhou Administration for Market Regulation. <a href=\"https:\/\/scjgj.quanzhou.gov.cn\/xxgk\/zfxxgk\/fdzdgknr\/yzdgkdqtzfxx\/202501\/P020250102420793363849.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">DB3505\/T 22\u20142024: Quanzhou Mianxianhu Preparation Standard<\/a><\/p>\n<p class=\"p1\">[3] Minnan Cultural Ecology Protection Zone. <a href=\"https:\/\/www.mnwhstq.com\/szzy\/qzfwzwhyck\/201608\/t20160819_108173.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Quanzhou Mianxianhu Traditional Preparation<\/a><\/p>\n<p class=\"p1\">[4] Jinjiang Municipal Government. <a href=\"https:\/\/www.jinjiang.gov.cn\/ztzl\/lhzt\/bjsdlyxxgk\/lyfw\/202512\/t20251210_3239722.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Local Food Catalogue, Item 36: Mianxianhu<\/a><\/p>\n<p class=\"p1\">[5] Quanzhou Municipal Government. <a href=\"https:\/\/www.quanzhou.gov.cn\/gastronomy\/ch\/scdt\/msmw\/202610\/t20261013_3335431.htm\" target=\"_blank\" rel=\"noopener noreferrer\">Mianxianhu: A Local Food Essay, October 13, 2026<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.<\/p>","protected":false},"author":1,"featured_media":10655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[310,301,304],"class_list":["post-10654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-chinese-dishes","tag-hub-chinese-food","tag-regional-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.\" \/>\n\t<meta name=\"robots\" content=\"noindex, max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Anthony\"\/>\n\t<meta name=\"yandex-verification\" content=\"a48113a626715129\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO Pro (AIOSEO) 5.0.3\" \/>\n\t\t<meta property=\"og:locale\" content=\"fr_FR\" \/>\n\t\t<meta property=\"og:site_name\" content=\"China Culture Pro -\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Quanzhou Mianxianhu: Ingredients, Method and Local Styles\" \/>\n\t\t<meta property=\"og:description\" content=\"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/\" \/>\n\t\t<meta property=\"og:image\" content=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp\" \/>\n\t\t<meta property=\"og:image:secure_url\" content=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2026-11-07T05:41:53+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2026-11-07T05:41:53+00:00\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Quanzhou Mianxianhu: Ingredients, Method and Local Styles\" \/>\n\t\t<meta name=\"twitter:description\" content=\"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.\" \/>\n\t\t<meta name=\"twitter:image\" content=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"BlogPosting\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#blogposting\",\"name\":\"Quanzhou Mianxianhu: Ingredients, Method and Local Styles\",\"headline\":\"Quanzhou Mianxianhu: Ingredients, Method and Local Styles\",\"author\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/author\\\/anthonysui1128gmail-com\\\/#author\"},\"publisher\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/#organization\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/11\\\/Quanzhou-mianxianhu-with-fine-noodles-cooked-toppings-and-fried-dough.webp\",\"width\":1440,\"height\":1080,\"caption\":\"Quanzhou mianxianhu in a traditional serving bowl\"},\"datePublished\":\"2026-11-07T05:41:53+00:00\",\"dateModified\":\"2026-11-07T05:41:53+00:00\",\"inLanguage\":\"fr-FR\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#webpage\"},\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#webpage\"},\"articleSection\":\"Food &amp; Cuisine, Chinese Dishes, Hub: Chinese Food, Regional Food\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/category\\\/food-cuisine\\\/#listItem\",\"name\":\"Food &amp; Cuisine\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/category\\\/food-cuisine\\\/#listItem\",\"position\":2,\"name\":\"Food &amp; Cuisine\",\"item\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/category\\\/food-cuisine\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#listItem\",\"name\":\"Quanzhou Mianxianhu: Ingredients, Method and Local Styles\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#listItem\",\"position\":3,\"name\":\"Quanzhou Mianxianhu: Ingredients, Method and Local Styles\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/category\\\/food-cuisine\\\/#listItem\",\"name\":\"Food &amp; Cuisine\"}}]},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/#organization\",\"name\":\"China Culture Pro\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/china-culture-pro-logo-png.webp\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#organizationLogo\",\"width\":512,\"height\":512,\"caption\":\"china culture pro logo png\"},\"image\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#organizationLogo\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/author\\\/anthonysui1128gmail-com\\\/#author\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/author\\\/anthonysui1128gmail-com\\\/\",\"name\":\"Anthony\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#authorImage\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/cropped-china-culture-pro-logo-png-96x96.webp\",\"width\":96,\"height\":96,\"caption\":\"Anthony\"}},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#webpage\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/\",\"name\":\"Quanzhou Mianxianhu: Ingredients, Method and Local Styles\",\"description\":\"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.\",\"inLanguage\":\"fr-FR\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/#website\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#breadcrumblist\"},\"author\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/author\\\/anthonysui1128gmail-com\\\/#author\"},\"creator\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/author\\\/anthonysui1128gmail-com\\\/#author\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/wp-content\\\/uploads\\\/2026\\\/11\\\/Quanzhou-mianxianhu-with-fine-noodles-cooked-toppings-and-fried-dough.webp\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#mainImage\",\"width\":1440,\"height\":1080,\"caption\":\"Quanzhou mianxianhu in a traditional serving bowl\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/quanzhou-mianxianhu\\\/#mainImage\"},\"datePublished\":\"2026-11-07T05:41:53+00:00\",\"dateModified\":\"2026-11-07T05:41:53+00:00\"},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/\",\"name\":\"China Culture Pro\",\"inLanguage\":\"fr-FR\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.chinaculturepro.com\\\/fr\\\/#organization\"}}]}\n\t\t<\/script>\n\t\t<!-- All in One SEO Pro -->\r\n\t\t<title>Quanzhou Mianxianhu: Ingredients, Method and Local Styles<\/title>\n\n","aioseo_head_json":{"title":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","description":"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.","canonical_url":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/","robots":"noindex, max-image-preview:large","keywords":"","webmasterTools":{"yandex-verification":"a48113a626715129","miscellaneous":""},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BlogPosting","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#blogposting","name":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","headline":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","author":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/author\/anthonysui1128gmail-com\/#author"},"publisher":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/#organization"},"image":{"@type":"ImageObject","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Quanzhou-mianxianhu-with-fine-noodles-cooked-toppings-and-fried-dough.webp","width":1440,"height":1080,"caption":"Quanzhou mianxianhu in a traditional serving bowl"},"datePublished":"2026-11-07T05:41:53+00:00","dateModified":"2026-11-07T05:41:53+00:00","inLanguage":"fr-FR","mainEntityOfPage":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#webpage"},"isPartOf":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#webpage"},"articleSection":"Food &amp; Cuisine, Chinese Dishes, Hub: Chinese Food, Regional Food"},{"@type":"BreadcrumbList","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#breadcrumblist","itemListElement":[{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/fr\/#listItem","position":1,"name":"Home","item":"https:\/\/www.chinaculturepro.com\/fr\/","nextItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/fr\/category\/food-cuisine\/#listItem","name":"Food &amp; Cuisine"}},{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/fr\/category\/food-cuisine\/#listItem","position":2,"name":"Food &amp; Cuisine","item":"https:\/\/www.chinaculturepro.com\/fr\/category\/food-cuisine\/","nextItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#listItem","name":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles"},"previousItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/fr\/#listItem","name":"Home"}},{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#listItem","position":3,"name":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","previousItem":{"@type":"ListItem","@id":"https:\/\/www.chinaculturepro.com\/fr\/category\/food-cuisine\/#listItem","name":"Food &amp; Cuisine"}}]},{"@type":"Organization","@id":"https:\/\/www.chinaculturepro.com\/fr\/#organization","name":"China Culture Pro","url":"https:\/\/www.chinaculturepro.com\/fr\/","logo":{"@type":"ImageObject","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#organizationLogo","width":512,"height":512,"caption":"china culture pro logo png"},"image":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#organizationLogo"}},{"@type":"Person","@id":"https:\/\/www.chinaculturepro.com\/fr\/author\/anthonysui1128gmail-com\/#author","url":"https:\/\/www.chinaculturepro.com\/fr\/author\/anthonysui1128gmail-com\/","name":"Anthony","image":{"@type":"ImageObject","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#authorImage","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/cropped-china-culture-pro-logo-png-96x96.webp","width":96,"height":96,"caption":"Anthony"}},{"@type":"WebPage","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#webpage","url":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/","name":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","description":"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.","inLanguage":"fr-FR","isPartOf":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/#website"},"breadcrumb":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#breadcrumblist"},"author":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/author\/anthonysui1128gmail-com\/#author"},"creator":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/author\/anthonysui1128gmail-com\/#author"},"image":{"@type":"ImageObject","url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/11\/Quanzhou-mianxianhu-with-fine-noodles-cooked-toppings-and-fried-dough.webp","@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#mainImage","width":1440,"height":1080,"caption":"Quanzhou mianxianhu in a traditional serving bowl"},"primaryImageOfPage":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/#mainImage"},"datePublished":"2026-11-07T05:41:53+00:00","dateModified":"2026-11-07T05:41:53+00:00"},{"@type":"WebSite","@id":"https:\/\/www.chinaculturepro.com\/fr\/#website","url":"https:\/\/www.chinaculturepro.com\/fr\/","name":"China Culture Pro","inLanguage":"fr-FR","publisher":{"@id":"https:\/\/www.chinaculturepro.com\/fr\/#organization"}}]},"og:locale":"fr_FR","og:site_name":"China Culture Pro -","og:type":"article","og:title":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","og:description":"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.","og:url":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/","og:image":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp","og:image:secure_url":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp","article:published_time":"2026-11-07T05:41:53+00:00","article:modified_time":"2026-11-07T05:41:53+00:00","twitter:card":"summary_large_image","twitter:title":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","twitter:description":"Explore Quanzhou mianxianhu, from fine wheat noodles and savory broth to its cooking method, Jinjiang serving traditions, toppings and fried dough sticks.","twitter:image":"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/06\/china-culture-pro-logo-png.webp"},"aioseo_meta_data":{"post_id":"10654","title":null,"description":null,"keywords":null,"keyphrases":{"focus":[],"additional":[]},"primary_term":null,"canonical_url":null,"og_title":null,"og_description":null,"og_object_type":"default","og_image_type":"default","og_image_custom_url":null,"og_image_custom_fields":null,"og_image_url":null,"og_image_width":null,"og_image_height":null,"og_video":null,"og_custom_url":null,"og_article_section":null,"og_article_tags":null,"twitter_use_og":false,"twitter_card":"default","twitter_image_type":"default","twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_image_url":null,"twitter_title":null,"twitter_description":null,"schema_type":"default","schema_type_options":null,"schema":{"blockGraphs":[],"customGraphs":[],"default":{"data":{"Article":[],"Course":[],"Dataset":[],"FAQPage":[],"Movie":[],"Person":[],"Product":[],"ProductReview":[],"Car":[],"Recipe":[],"Service":[],"SoftwareApplication":[],"WebPage":[]},"graphName":"","isEnabled":true},"graphs":[]},"pillar_content":false,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":null,"robots_max_videopreview":null,"robots_max_imagepreview":"large","priority":null,"frequency":null,"local_seo":null,"limit_modified_date":false,"ai":null,"breadcrumb_settings":null,"seo_analyzer_scan_date":"2026-11-07 06:12:55","created":"2026-11-07 05:26:35","updated":"2026-11-07 06:12:55","focus_keyword":null,"additional_keywords":null,"truseo_locale":null},"aioseo_breadcrumb":"<div class=\"aioseo-breadcrumbs\"><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.chinaculturepro.com\/fr\/\" title=\"Home\">Home<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">\u00bb<\/span><span class=\"aioseo-breadcrumb\">\n\t<a href=\"https:\/\/www.chinaculturepro.com\/fr\/category\/food-cuisine\/\" title=\"Food &amp; Cuisine\">Food &amp; Cuisine<\/a>\n<\/span><span class=\"aioseo-breadcrumb-separator\">\u00bb<\/span><span class=\"aioseo-breadcrumb\">\n\tQuanzhou Mianxianhu: Ingredients, Method and Local Styles\n<\/span><\/div>","aioseo_breadcrumb_json":[{"label":"Home","link":"https:\/\/www.chinaculturepro.com\/fr\/"},{"label":"Food &amp; Cuisine","link":"https:\/\/www.chinaculturepro.com\/fr\/category\/food-cuisine\/"},{"label":"Quanzhou Mianxianhu: Ingredients, Method and Local Styles","link":"https:\/\/www.chinaculturepro.com\/fr\/quanzhou-mianxianhu\/"}],"_links":{"self":[{"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/posts\/10654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/comments?post=10654"}],"version-history":[{"count":1,"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/posts\/10654\/revisions"}],"predecessor-version":[{"id":10657,"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/posts\/10654\/revisions\/10657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/media\/10655"}],"wp:attachment":[{"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/media?parent=10654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/categories?post=10654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chinaculturepro.com\/fr\/wp-json\/wp\/v2\/tags?post=10654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}