Nanchong Rice Noodles 南充米粉
Nanchong Rice Noodles is featured among the local specialties of Sichuan.
Photo adjustments
Full frame retained; EXIF orientation normalized, proportionally resized to at most 800 pixels and converted to WebP. No generated pixels or subject changes. Cards may crop the display.
Nanchong Rice Noodles (南充米粉) are a soup-noodle breakfast of Nanchong (南充). The local expression is to 'drink' the noodles: diners slurp the strands and also drink the broth, often served in roughly equal amounts with the noodles.
How it is made
People's Daily Overseas Edition (人民日报海外版) describes bone broth as the heart of the dish. Pork leg bones are most common, although sheep, chicken and fish bones are also used. Washed bones go into a large iron pot, beginning at high heat, continuing at medium heat and then simmering gently until the broth turns milky white.
Dried noodles are soaked until partly softened, rinsed cold and held in water. Fresh noodles only need heating. When an order arrives, a handful is put in a bamboo strainer and briefly dipped in boiling broth, then finished with a slowly cooked topping, chopped scallions and coriander.
How it is eaten
Customers choose bowls such as beef or three-fresh-ingredient noodles and can request a softer texture. Accompaniments named in the newspaper include fried dough sticks and boiled eggs.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.