Pork-intestine noodles 大肠面
Pork-intestine noodles is featured among the local specialties of Shanghai.
Braised pork intestine adds a rich, savoury topping to noodles. Its chewy texture suits diners comfortable with offal.
How it is made
Pork intestine is cleaned, cooked and commonly braised until flavorful, then sliced over wheat noodles in broth or sauce. A specialist shop may offer different cuts or mixed toppings.
Flavour & texture
The intestine is rich and chewy, with a stronger character than lean pork. Soft noodles and broth temper the concentrated topping.
Local roots & traditions
Dachangmian is an everyday Shanghai noodle option for diners who enjoy offal, rather than an obligatory introductory dish.
How to order Pork-intestine noodles
Ask whether the bowl is soupy or mixed and start with a regular topping portion.
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Scallion-oil noodles 葱油拌面 →
Scallions are slowly fried in oil until fragrant and browned, and the oil is combined with soy-based seasoning. Cooked wheat noodles are tossed through the mixture just before serving. The noodles are slippery and chewy, with sweet-salty soy flavor and deep fried-scallion aroma. Crisp scallion pieces provide occasional contrast.
Crisp noodles with topping 两面黄 →
Cooked noodles are browned on both sides into a crisp bed, then covered with a hot savory topping and sauce. The topping softens parts of the noodles while leaving other sections crunchy. This creates the central contrast: brittle browned strands, chewy softened noodles and moist vegetables or meat above.
Questions before you order
What name should I show when ordering?
Show 大肠面 for Pork-intestine noodles. Ask whether the bowl is soupy or mixed and start with a regular topping portion.
Sources & reading
Recipes and servings vary between kitchens.