Guiyang Changwang Noodles

Guiyang Changwang Noodles

　　Guiyang Changwang Noodles are primarily produced in Guiyang. The noodles are made from eggs and flour and rolled out by hand. After boiling the noodles, they are served with slices of tenderly stewed pork intestines and pig blood curd cooked to the right degree of tenderness. They are then topped with crispy pork cracklings, chili oil, chopped scallions, bean sprouts, tofu, and other finely prepared seasonings, all poured over a broth made from bone and chicken stock. The soup is rich and savory, the intestines are tender, the cracklings are crispy but not tough, the oil is red but not overly spicy—each bite bursts with flavor.

　　Guiyang Changwang Noodles consist of five components: noodles, pork intestines, blood curd, crispy pork cracklings, and fresh broth. The noodles are refined with egg added, making them smooth and not sticky to the teeth; the pork intestines are simmered with Sichuan peppercorns and star anise, achieving a perfect balance of tenderness; the blood curd is blanched in boiling water, resulting in a tender and silky texture; the crispy pork cracklings are deep-fried until golden and crunchy; the fresh broth is simmered from pork and chicken bones, offering a long-lasting savory aftertaste. Based on these five key elements, and further enhanced with eight different seasonings through twelve detailed preparation steps, Changwang Noodles deliver a flavor that is spicy but not overwhelming, oily but not greasy, and bursting with taste. Since their introduction during the Tongzhi era of the Qing Dynasty, they have remained a long-beloved and highly renowned local snack in the Guiyang area.