Tongren mung-bean noodles 铜仁绿豆粉
Tongren mung-bean noodles is featured among the local specialties of Guizhou.
Broad, rustic noodle strips made with a mung-bean and rice mixture are served with broth and toppings. Try a freshly cooked bowl at a Tongren breakfast shop.
How it is made
A mixture including rice and mung bean is ground into batter, cooked into sheets and cut into broad strips. The strips are heated in broth and served with toppings.
Flavour & texture
They are rustic and tender, with a lightly beany aroma and less stretch than wheat noodles. The irregular surfaces catch the soup.
Local roots & traditions
Mung-bean noodles are associated with Tongren's breakfast repertoire, with exact grain ratios varying by maker.
How to order Tongren mung-bean noodles
Ask which topping best matches the noodles and choose a freshly heated bowl for the softest texture.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Changwang noodles 肠旺面 →
Egg noodles are served with cooked pork intestine, blood curd and crisp pork pieces in a seasoned broth. Chili oil and other finishing condiments vary by shop. The bowl combines springy noodles, soft blood curd, chewy intestine and crunchy pork, with a rich savory-spicy broth.
Guiyang bean hotpot 贵阳豆米火锅 →
Cooked beans form the base of a communal broth into which vegetables, tofu and optional meats are added. Some beans soften into the liquid, giving the pot body. The broth is mellow and earthy, while chili dipping sauces provide sharper, spicy contrast. Added ingredients take up the bean flavor as cooking continues.
Questions before you order
What name should I show when ordering?
Show 铜仁绿豆粉 for Tongren mung-bean noodles. Ask which topping best matches the noodles and choose a freshly heated bowl for the softest texture.
Sources & reading
Recipes and servings vary between kitchens.