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

Baijia feichangfen 白家肥肠粉

The noodles are slippery and resilient, contrasting with the intestine's rich chew. Chili oil and aromatics give the broth a strong finish.

Qionglai milk-broth noodles 奶汤面

The noodles are smooth and springy, surrounded by a savory, full-bodied soup. A meat topping can make the bowl more substantial.

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Biangbiang and oil-splashed noodles biangbiang面·油泼面

The ribbons have a substantial chew, while the hot oil releases a strong chili-and-garlic aroma balanced by vinegar or other seasonings.

Mashi noodle shells 麻食子

The curled shape creates a tender edge and chewier center, with each hollow holding a little broth.

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Lacquer-seed oil chicken hotpot 漆油鸡火锅

The oil gives a distinctive rich aroma, while the chicken is tender and the broth coats the mouth more fully than a plain clear soup.

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Copper-pot rice noodles 铜锅米线

The noodles are smooth and soft, with a hot broth flavored by meat, vegetables or pickled ingredients.

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Shrimp and eel noodles 虾爆鳝面

Springy noodles contrast with tender shrimp and richer eel, with the eel's cooking juices giving the bowl depth.

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Hangzhou cat-ear pasta soup 杭州猫耳朵

The dough pieces are soft at the edges and slightly chewy in the thicker center, making a spoonable pasta-like bowl. Broth carries the flavor of the additions.

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Zhaoming duck and dried-bamboo pot 昭明笋干老鸭暖锅

The broth is rich and savory, with tender duck and firmer, fibrous bamboo shoots providing contrasting bites.

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Longyang rice-wine steamed bread 龙羊酒酿馒头

The bread is soft and gently springy, with mild sweetness and a delicate fermented fragrance that becomes clearer while warm.

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