Korean Cold Noodles 朝鲜冷面
Korean Cold Noodles is featured among the local specialties of Heilongjiang.
Korean Cold Noodles (朝鲜冷面) are a chilled noodle dish found in Jiamusi (佳木斯). China News Service describes the city’s summer bowl as springy, smooth buckwheat noodles in iced beef broth, topped with spicy cabbage, egg and pear slices, then finished with a spoonful of red chilli sauce.
Pressed and cooled
The Heilongjiang (黑龙江) Department of Culture and Tourism describes the wider northeastern Korean method: buckwheat or wheat flour is mixed with starch and water, then pressed into round noodles. After boiling, the noodles are rinsed repeatedly in cold water before the seasoned liquid is added.
Broth and toppings
The provincial account lists tomato, braised beef, cucumber strips, coriander, pickled vegetables and boiled egg among the accompaniments. Fruit may be pear or apple, while chilli oil, soy sauce, vinegar and sesame oil provide seasoning options.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Dongbei lengmian, the Northeast Chinese Korean-style cold noodles also called chao xian leng mian · 东北朝鲜冷面，冷汤配黄瓜丝、番茄与芝麻Photo: Jpatokal · CC BY-SA 4.0 · taken 2021-06-23Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
