Xinyang Hot Dry Noodles 信阳热干面
Xinyang Hot Dry Noodles is featured among the local specialties of Henan.
Image notes
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Xinyang Hot Dry Noodles (信阳热干面) are the Xinyang (信阳) version of the sesame-paste noodles of Wuhan (武汉), eaten as breakfast across the city. Xinyang Daily writes that the dish came from Wuhan but took root in Xinyang; Changjiang Daily's news site dates its arrival to the 1980s, and Chinese Wikipedia records the belief that it was brought by the Wuhan Railway Bureau (武汉铁路局). The method stays close to Wuhan's, but the Xinyang bowl is finished with a spoon of broth and a pile of vegetables and tofu sheets, so it eats wetter than the original.
How it is made
Chinese Wikipedia describes the shared base: alkaline noodles are boiled or steamed until almost done, tossed with sesame oil and spread out to cool, then blanched to order and dressed with sesame paste. According to Xinyang Daily, the Xinyang cook follows broadly the same method but ends by adding qianzhang (千张, thin pressed tofu sheets), bean sprouts and a ladle of chicken broth. Hubei Daily describes the local bowl as one that keeps a minced-meat stock and adds jingjie (荆芥, a mint-like herb), bean sprouts and qianzhang; Wikipedia adds coriander, zhacai (榨菜, pickled mustard tuber) and vinegar as further options that vary by area and personal taste.
The Xinyang civilisation office site describes morning streets such as the head of Xiguan Bridge (西关桥头), Taipinggang Hutong (太平缸胡同) and Pingzhong Street (平中大街), where the noodles are tossed in bamboo strainers and the cook coats them with red chilli oil, white or black sesame paste, or a beef sauce.
Flavour and texture
Because of the broth, Xinyang Daily says the noodles are less dry than Wuhan's and more savoury. It sums up the difference in how people order: in Wuhan they ask for less sesame paste and more noodles, in Xinyang for more broth and less sesame paste. Changjiang Daily's site notes thinner noodles served in a small steel bowl, with a large handful of jingjie leaves in summer, and a green-tea version flavoured with Xinyang Maojian (信阳毛尖) tea. CCTV-4 reports that red-oil hot dry noodles are popular in Xinyang and links the local liking for chilli to the humid climate.
How it is eaten
Xinyang Daily calls the dish the breakfast residents like best and reports that almost every breakfast stall in the city sells it.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-24. Recipes and servings vary between kitchens.