Lard-Tossed Noodles 腌面
Lard-Tossed Noodles is featured among the local specialties of Guangdong.
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Lard-Tossed Noodles (腌面) are a Hakka (客家) snack particular to Meizhou (梅州), and a favourite Hakka breakfast. Chinese Wikipedia traces the dish to Hakka ancestors who brought it south from the Central Plains (中原), the old heartland of northern China.
How it is made
The noodles are cooked in boiling water, lifted out, and tossed with lard, fried garlic and chopped spring onion, finished with a little fish sauce. The Yangcheng Evening News (羊城晚报) singles out the lard: tossing the noodles in it is what makes the flavour authentic.
How it is eaten
Lard-Tossed Noodles are a breakfast dish, usually paired with Sanjidi soup (三及第汤). The Yangcheng Evening News calls jidi soup (及第汤) the standard partner to the noodles and a fixture of the Meizhou breakfast.
Where it comes from
Chinese Wikipedia, citing a 2018 Meizhou Daily (梅州日报) history of the dish, dates the noodle trade to the 1920s, when water transport in the region was developing. Cheaper flour and machine production let the noodles be supplied on a large scale from the mid to late 1940s, and the present-day pairing with Sanjidi soup goes back to the mid-1980s.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-23. Recipes and servings vary between kitchens.