Thin rice vermicelli is served in a thick, gravy-like fish broth made by simmering tiny river fish for hours until they disintegrate. The texture is silky, the flavor deeply savory and umami-rich. Served with scallions, pickled vegetables, and chili oil.
Originated among Wuhan's fishing communities along the Yangtze River. Fishermen needed a warm, filling breakfast before a day on the water.