Hotpot, noodles & dough dishes 火锅、粉面与面点

Nanzhao Hand-Pulled Noodles 南召扯面

Nanzhao Hand-Pulled Noodles (南召扯面) is listed among the local specialties of Nanyang, Henan. The term 面 points to noodles or flour-based food.

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Huangchuan Tribute Noodles 潢川贡面

Huangchuan Tribute Noodles (潢川贡面) are the hollow tribute noodles (空心贡面) of Huangchuan County (潢川县) in Xinyang (信阳), Henan, made in more than 20 stages over more than 20 hours.

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Xinyang Hot Dry Noodles 信阳热干面

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.

Zhoukou Steamed Dumplings 周口蒸饺

Zhoukou Steamed Dumplings (周口蒸饺) is listed among the local specialties of Zhoukou, Henan. The term 饺 points to dumplings. 蒸 describes steaming.

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Pan-Fried Tofu Slices 锅贴豆腐

Pan-Fried Tofu Slices (锅贴豆腐) is listed among the local specialties of Jiyuan, Henan. The name includes 豆腐 (bean curd).

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Wangwu Mountain Wild Vegetable Dumplings 王屋山野菜饺子

Wangwu Mountain Wild Vegetable Dumplings (王屋山野菜饺子) is listed among the local specialties of Jiyuan, Henan. The term 饺 points to dumplings.

Reference photo of a similar dish · 同类菜品参考照片

Hot dry noodles 热干面

The noodles are firm and springy, with a thick nutty coating. Mixing promptly matters because the sesame sauce can gather into dense patches as it cools.

Xiangyang beef noodles 襄阳牛肉面

The noodles are springy, with savory beef and a warm spicy finish; richness varies with the broth and topping choice.

Tianmen eel rice noodles 天门鳝鱼米粉

Smooth noodles contrast with the eel's tender, slightly springy flesh, while the cooking juices enrich the broth or sauce.

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Huangpi bean-and-rice noodles 黄陂豆丝

The strips are soft but resilient and take up broth well. They differ from both wheat noodles and pressed soybean tofu sheets.

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Beef Rice Noodles 牛肉粉

Beef Rice Noodles (牛肉粉) in Wuhan (武汉) are a breakfast bowl of white rice noodles in a beef or beef-offal soup, served with braised beef.

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Daye Thick-Broth Noodles 大冶糊面

Daye Thick-Broth Noodles (大冶糊面) are a village noodle dish from Daye (大冶), a city in Huangshi (黄石), Hubei, in which noodles cut to one or two centimetres cook with diced pork and tofu until noodles and paste merge into one thick bowl.

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