Neijiang Beef Noodles 内江牛肉面
Neijiang Beef Noodles is featured among the local specialties of Sichuan.
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Neijiang Beef Noodles (内江牛肉面) use thin, strongly alkaline noodles, generous soup and red chilli oil. Sichuan (四川) Daily quotes a noodle-shop owner summarising this traditional combination as ximian zhongjian, kuantang hongyou (细面重碱、宽汤红油).
How it is made
In 2023, Neijiang issued a production standard for the dish covering beef preparation, ingredients and seasoning. Sichuan Daily describes these as core requirements, while allowing room for individual approaches to additional seasoning.
Flavour and texture
The thin noodle is part of the distinction. Restaurateur Zheng Liqiang (郑立强) contrasts it with the thicker gungunmian noodles (棍棍面) preferred in Chengdu (成都) and surrounding areas, and says that he retains the traditional Neijiang recipe in his Chengdu shops.
A different approach appears in Cheng Mei’s (程梅) Beijing (北京) shops. Sichuan Daily describes her reducing chilli heat and adjusting ingredients for diners from different places, including changes in noodle selection.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.