Hengyang Braised-Sauce Rice Noodles 衡阳卤粉
Hengyang Braised-Sauce Rice Noodles is featured among the local specialties of Hunan.
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Hengyang Braised-Sauce Rice Noodles (衡阳卤粉) are a rice-noodle dish from Hengyang (衡阳) in Hunan in which the noodles are dressed with a braising liquor instead of being served in soup. Hunan Online (华声在线), the Hunan Daily group's news site, names them alongside Hengyang fish noodles as one of the city's well-known noodles.
How it is made
Hunan Online sums up the method in one line: thick rice noodles are scalded in water, tossed with the braising liquor (卤水) and topped with a few extras. As the soup is the heart of a soup noodle, it adds, the secret of this dish is the liquor.
Hunan Online singles out Zizhulin (紫竹林), a Hengyang shop that keeps a vat of liquor made with several dozen medicinal herbs and simmered for dozens of hours every day, giving a strong braised aroma that is not harsh.
Flavour and texture
Hunan Online credits Hengyang Braised-Sauce Rice Noodles with a smooth, slippery bite and a mellow, full-bodied sauce.
Where it comes from
In Hengyang, Hunan Online writes, rice noodles are more than a type of food, and it quotes the local call to go out for them, "走！嗦粉切！" ("Let's go and slurp noodles!"). The fish noodles that share the city's reputation are traced to Zhajiang (渣江) in Hengyang County and are soaked in a milky broth of pork leg bone and fish.
Questions before you order
How are Hengyang Braised-Sauce Rice Noodles different from Hengyang fish noodles?
Fish noodles sit in a milky broth of pork leg bone and fish. The braised-sauce version is scalded thick noodles tossed with braising liquor, so the flavour comes from the liquor rather than a soup.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-25. Recipes and servings vary between kitchens.