Xingren Changwang Rice Noodles

Xingren Changwang Rice Noodles

　　Xingren County’s Changwang rice noodles are known for being red but not spicy, oily but not greasy, and crispy but not undercooked.

　　Changwang rice noodles are a uniquely flavored snack, distinctive in their selection of main ingredients, toppings, and seasonings. With a history of over a hundred years, the name “Changwang” consists of “cháng” (pork large intestines, also known as chitterlings) and “wàng” (pig blood), which is a homophone for “ever-prosperous,” carrying auspicious meaning. The taste and texture—tender intestines and blood, crispy noodles, spicy flavor, and fresh broth—are so delightful that they defy description.

　　The cooking of Changwang rice noodles is very particular. Authentic Changwang noodles are cooked one bowl at a time, never by boiling a large pot all at once. Each portion is loosened and placed into a pot of water brought to a slight boil. When the water is bubbling, the noodles are scooped out with a strainer, then a bowl of cold water is poured over them. The noodles are then quickly blanched in the hot broth, placed in a bowl lined with bean sprouts, and topped with chicken broth, slices of chitterlings, blood tofu, and crispy pork. Finally, red oil is drizzled on top, and chopped scallions are sprinkled for garnish.

　　Ingredients:

　　1000g pork chitterlings, 500g raw pig blood, 500g rice noodles, 50g red oil, 20g ginger paste, 50g chopped scallions, 60g salt, 50g cilantro, 1000g bones, 20g scallion greens, 5g ground pepper, 20g chopped green onions, 5g MSG, 20g alum, 1g Sichuan peppercorns, 20g white liquor.

　　Preparation:

　　1. First, rinse the chitterlings three times. Place them in a basin with 20g salt, ginger paste, 20g scallion greens, and alum. Rub well to remove impurities, then rinse thoroughly with clean water. Slit the end of the intestine, turn it inside out, and clean out all residue. Rinse repeatedly until completely clean. Boil in a pot of water until cooked, then drain. Add white liquor and rub in the basin until the surface feels slightly rough, then rinse again and drain. Cut into strips 4cm long and 2cm wide, briefly blanch in boiling water, then soak in cold water until ready to use.

　　2. Wash the bones and blanch in boiling water to remove blood. Remove and crack them lightly with the back of a knife. Return to the pot, add 4000g water, bring to a boil, and add the bones, chitterlings, Sichuan peppercorns, green onions, pepper, and MSG. Simmer over high heat until cooked. Remove the bones, then add salt, pepper, and MSG to adjust the flavor and set aside.

　　3. Slice the raw pig blood into thin pieces, gently place them in a basin, and scald with boiling water until they change color. Sprinkle with a little salt and set aside.

　　4. In a pot of boiling water, place the cooked rice noodles in a strainer and blanch until hot. Divide among several bowls. Then scoop out 50g of blood tofu slices, ladle in an appropriate amount of chitterling broth, sprinkle with chopped scallions and cilantro, and drizzle with red oil before serving.