Baijia feichangfen 白家肥肠粉
Baijia feichangfen is featured among the local specialties of Chengdu.
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A noodle-and-intestine specialty associated with Baijia in Shuangliu; 'feichang' identifies the offal component when reading a menu.
How it is made
Sweet-potato-starch noodles are cooked in a savory broth with prepared pork intestine and seasonings. Crisp legumes, pickles or herbs may be added by the shop.
Flavour & texture
The noodles are slippery and resilient, contrasting with the intestine's rich chew. Chili oil and aromatics give the broth a strong finish.
Local roots & traditions
Baijia feichangfen is associated with Baijia in Chengdu's Shuangliu area.
How to order Baijia feichangfen
Confirm the offal topping and chili level, and ask whether the bowl includes any additional cuts before choosing a large portion.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Qionglai milk-broth noodles 奶汤面 →
Wheat noodles are served in a pale, rich meat stock, with toppings selected according to the breakfast shop. The broth's milky appearance comes from the stock preparation rather than necessarily from added dairy. The noodles are smooth and springy, surrounded by a savory, full-bodied soup. A meat topping can make the bowl more substantial.
Fuqi beef and offal slices 夫妻肺片 →
Beef and assorted beef offal are cooked, cooled and sliced thinly, then dressed with chili oil, Sichuan pepper and crushed nuts or seeds. The cuts differ by maker. The cold slices range from tender to chewy, united by a fragrant, numbing-spicy dressing and crunchy garnish.
Questions before you order
What name should I show when ordering?
Show 白家肥肠粉 for Baijia feichangfen.
Sources & reading
Recipes and servings vary between kitchens.