I am trying to get a zillion things done before I fly out tomorrow, so I unfroze some…
No, I didn’t make it myself. I brought it back to the Sabine Farm from an excellent Chinese Sichuan restaurant I discovered during my last trip to the "big city".
This is zhà cài ròusi miàn, which as you know is made with the pickled root of Brassica juncea tumida, otherwise called "Sichuan preserved vegetable", or zhà cài. The soup is therefore, "Sichuan preserved vegetable and pork soup with noodles".
I wish I had some – xiaolóngbao!