Dengzhou Wozi Noodles

Dengzhou Wozi Noodles

　　   Dengzhou Wozi Noodles originally came from Wuhan’s hot dry noodles. After being introduced to Dengzhou in Henan, they were improved upon and elevated to a whole new level — adding mung bean sprouts, diced beef, and topped with a savory beef tallow chili oil. The flavor is richly spicy. In Wuhan, the oldest hot dry noodle shop went out of business because no one came to eat there, yet Dengzhou’s Wozi Noodle shops have been thriving more and more each day.

　　    A popular street snack in Dengzhou is Wozi Noodles, often sold by vendors carrying them on shoulder poles. The preparation involves first boiling hand-pulled noodles, which are then shaped into small disks (using bowls as molds to form small, individual portions). When customers arrive, the noodles are served in a soup made with boiled mung bean sprouts, with the cooked sprouts serving as the base. Once the noodles are cooked, they’re topped with a tofu-based sauce and drizzled with chili oil. The result is a delicious, fragrant, and long-lasting spicy flavor that is both economical and beloved by the locals of Dengzhou.

　　    According to intel from the foodies at Nanyang Color World Network: there’s a spot near the intersection of Gucheng Road and Tuanjie Middle Road in Dengzhou, just a bit west, that serves “Wozi Noodles” that are absolutely excellent.