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刀魚汁面雖無刀魚肉，但使用長江刀魚及豬骨、蹄膀、老母雞等原材料熬製湯底，出湯色白濃厚，咸鮮味，加入麵條，搭配肴肉而食。刀魚有海刀、湖刀、江刀之分，其中以江刀最為名貴。老半齋的刀魚正是「江刀」，採購於江蘇靖江一帶長江流域的碼頭。[1][2][3]
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