Birthday Noodles: Fuzhou Hong Zao Chicken Mee Sua

The first birthday spent in our new place. I made hong zao chicken mee sua (红糟酒鸡面线) with an egg, as per Fuzhounese tradition. Been wanting to do this for a long while. Even more strongly since I reflected on some family history and heritage last year; a rare occasion when I wrote about something family-related without the baggage.

I was able to use hong zao wine too, sourced from Ye Traditions. And remembering what Yé Ye said about the wine being drinkable on its own, I also toasted myself with a glass. And it was good — round, earthy, fruity, tart but with subtle sweetness and a depth that isn't present in Shaoxing wine.

Hong zao chicken mee sua, with an egg (a jammy egg!)

Can't say it's as good as my Second Aunt's. But I think it's good enough for my first effort. I did, however, mess up the ratio; I forgot I halved the recipe and added the full portion of hong zao wine plus a little extra for kick. Oops.

So, cheers to longevity, good luck, vitality, completeness and a smooth, auspicious year!