Karamay Cold Noodle Sheets 克拉玛依凉皮
Karamay Cold Noodle Sheets is featured among the local specialties of Xinjiang.
Karamay Cold Noodle Sheets (克拉玛依凉皮) is a cold wheat-noodle dish from Karamay (克拉玛依), Xinjiang (新疆), distinguished by its seasoned soup. White, translucent noodle sheets sit in a golden-red liquid, topped with yellow wheat gluten, green coriander and red chilli oil.
Two liquids for the soup
A 2007 China National Radio account describes two preparations. For the spice water, more than ten spices, including star anise, cloves, cinnamon bark and caoguo (草果), are washed and soaked in water overnight. They are then simmered over a low heat for more than an hour. A separate thick soup is made with tomatoes, spring onions, ginger and other seasonings. It has a golden-red colour, a strong aroma and a slightly sour taste.
Aromatic chilli and smooth noodles
Chilli, vinegar, coriander and garlic are basic seasonings. The chilli oil varies between makers: one method combines Shawan (沙湾) luosi chillies (螺丝辣子) with sesame before pouring over hot oil; another uses thin-skinned Sichuan chillies. The result is an aromatic, rounded heat. The noodle sheets are described as white, glossy, smooth, soft and resilient.
Eating noodles with soup
The soup is part of the bowl and is sipped alongside the noodles. The same account describes hot soup replacing the cold version in winter, making this a seasonal change within the Karamay preparation.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Reference photo of a similar dish · 同类菜品参考照片A similar preparation is pictured; the local version may differ. 同类菜品参考照片，当地做法可能不同。Photo: mischa.sweety · Public domainResized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
