China is a vast, populous country in Asia with a rich history, diverse culture, and rapid modernization. It’s a global leader in economy, technology, politics, and traditional heritage. Chinese food reflects the country’s enormous geography, history, and culture, making it one of the oldest and most varied culinary traditions in the world. Cantonese, Sichuan, Hunan, Shandong, and Jiangsu are important regional styles, and each has its own distinct ingredients and flavours.
Noodles play a significant role in Chinese culinary traditions and are often associated with longevity and prosperity. They are available in a vast range of types, made from ingredients like wheat, rice, or mung bean starch, and can be cooked in various methods—such as boiling, stir-frying, or served in savoury soups. Every region has its own distinctive noodle offerings, including Lanzhou hand-pulled noodles, spicy Chongqing noodles, or zhajiangmian from Beijing. In China, noodles are more than a mere meal; they embody centuries of cultural heritage, regional variety, and the strong relationship between food and cultural identity.
In the sections below, we’ll take you on a flavourful journey through some of the most beloved and iconic Chinese noodle dishes you absolutely shouldn’t miss.
Biang Biang Noodles
Biang Biang noodles (also spelled Bian Bian Mian) are a specialty of Shaanxi province, particularly the city of Xi’an, in northwestern region of China, recognized for their broad, thick, and chewy nature. These noodles, which are hand-pulled, are created by stretching and slapping the dough on a surface, producing the distinct “biang” sound. They are commonly served with ingredients like chili oil, garlic, vinegar, soy sauce, and various toppings such as vegetables, tofu, eggs, or braised meat. Bold and spicy, this dish is beloved in the cuisine of Northwestern China. Interestingly, the character representing “biang” is among the most intricate in the Chinese language, featuring over 50 strokes. Biang Biang noodles provide both a rich taste and significant cultural meaning.
Lanzhou Lamian
Lanzhou Lamian is a well-known dish of hand-pulled noodles that comes from Lanzhou in Gansu province, China. Famous for its smooth and elastic noodles, it is a key part of Hui Muslim culinary traditions. The dish consists of a clear and fragrant beef broth, garnished with thinly sliced beef, chopped cilantro, green onions, white radish, and chili oil. The noodles are made fresh on demand, available in various widths from thin to wide. An essential aspect is its “five colors”: the transparent broth, white radish, green herbs, red chili oil, and yellow noodles. Lanzhou Lamian showcases a rich tradition of craftsmanship, harmonious flavors, and cultural significance in the realm of Chinese noodle dishes.
Chow Mein
Chow Mein is a classic Chinese stir-fried noodle meal that is eaten in many different regions throughout the world. The name means “fried noodles” in Cantonese, and it often consists of egg noodles stir-fried with vegetables like cabbage, bean sprouts and carrots, as well as proteins like chicken, beef, prawns or tofu. Depending on how they’re prepared, the noodles can be soft or crispy. Chow Mein is commonly flavoured with soy sauce, oyster sauce, garlic, and ginger, resulting in a savoury and delicious dish. Chow Mein, with its adaptability and robust flavours, has become a Chinese-American classic as well as a global favourite comfort dish.
Dan Dan Noodles
Dan Dan Noodles are a traditional Sichuan street snack recognised for their powerful, spicy, and numbing flavours. Traditionally, wheat noodles are topped with minced pork, preserved vegetables (typically ya cai), chilli oil, Sichuan peppercorns, garlic, and a savoury sauce consisting of soy sauce and vinegar. Originally served dry or with little broth, later versions may incorporate additional sauce or soup. The name “Dan Dan” alludes to the sellers who sell noodles using carrying poles (dan). Dan Dan Noodles, with their signature mala (spicy-numbing) flavour, are a popular and famous dish in Sichuan cuisine.
Beef Noodle Soup
Beef Noodle Soup is a renowned dish in many Asian cuisines, particularly in Taiwan and China. It is often served with tender braised beef, substantial wheat noodles, and a rich, aromatic broth seasoned with soy sauce, star anise, ginger, garlic, and Chinese spices. Pickled mustard greens, bok choy, onions, and cilantro are commonly used as toppings. In Taiwan, it is regarded as a national comfort meal, with regional varieties ranging from hot to mild. The broth is slow-simmered for depth, and the beef is incredibly tender. Beef Noodle Soup mixes warmth, flavour, and tradition in every bowl, making it a popular dinner around the world.
Chongqing Xiao Mian
Chongqing Xiao Mian is a spicy, flavourful noodle dish from Chongqing, a city in southwest China famous for its robust cuisine. “Xiao Mian” translates to “little noodles,” yet the flavours are anything but modest. The meal is made with wheat noodles and served with a vivid sauce of chilli oil, Sichuan peppercorns, soy sauce, garlic, ginger, and vinegar. It is typically eaten dry or with a small amount of broth, and can be topped with minced pork, scallions, and preserved vegetables. Chongqing Xiao Mian, known for its powerful mala (hot and numbing) flavour, is a popular street meal and an emblem of the city’s fiery culinary traditions.
Yunnan Cross-Bridge Noodles
Yunnan Cross-Bridge Noodles are a popular and culturally significant dish from China’s Yunnan province. Served in a big, steaming bowl of rich chicken or pork broth, the dish includes rice noodles, thinly sliced raw meats, vegetables, and herbs that are added shortly before eating to cook in the hot soup. The name is based on a local tradition about a loyal wife who would cross a bridge every day to bring her husband warm dinner. The unusual recipe keeps the broth hot for an extended period of time. Cross-Bridge Noodles highlight Yunnan’s various flavours and are renowned for its warmth, depth, and storytelling traditions.
Knife-Cut Noodles
Knife-Cut Noodles are a traditional Chinese noodle dish originated in Shanxi province. These unique noodles are created by holding a block of solid dough at an angle and precisely slicing thin, flat strips directly into boiling water with a special knife. The result is thick, chewy noodles with uneven edges that absorb sauces and liquid well. They can be cooked in a savoury soup or stir-fried with vegetables, meats, and flavourful seasonings such as garlic, soy sauce, and chilli oil. Knife-Cut Noodles, known for their thick texture and satisfying bite, demonstrate the expertise and accuracy of Chinese culinary handicraft and are still a popular comfort dish in northern China and worldwide.
Lo Mein
Lo Mein is a well-liked dish from China consisting of soft, boiled wheat noodles that are combined with a flavorful sauce and stir-fried ingredients. The term “lo mein” means “tossed noodles” in Cantonese, highlighting the technique of mixing rather than frying. Generally, lo mein contains vegetables such as bell peppers, carrots, and bean sprouts, alongside proteins like chicken, beef, shrimp, or tofu. The sauce usually incorporates soy sauce, oyster sauce, sesame oil, and garlic, producing a deep umami taste. In contrast to chow mein, which may feature crispy noodles, lo mein noodles are soft, making it a cozy and adaptable dish enjoyed around the globe.
Zha Jiang Mian
“Fried sauce noodles,” or Zha Jiang Mian, is a popular northern Chinese dish that is renowned for its substantial, savory flavors. Stir-fried ground pork (or occasionally beef) cooked with fermented soybean paste (often yellow soybean paste or sweet bean sauce) is used to make the hearty sauce that is served over wheat noodles. The sauce coats every noodle strand well and is thick, salty, and rich in umami. Typically, the dish is topped with crunchy, fresh vegetables like radish, cucumber, and bean sprouts to counterbalance the sauce’s richness. Zha Jiang Mian is a home-style, soothing dish that is particularly well-liked in Beijing. It has been a favorite among generations and a classic in Chinese cuisine because of its depth of flavor, simplicity, and pleasant texture.
Hot Dry Noodles
Hot Dry Noodles are a beloved breakfast dish from Wuhan, China, known for their rich, sesame-based flavor and chewy texture. Unlike most noodle dishes, they are served without broth. The freshly boiled noodles are tossed with sesame paste, soy sauce, vinegar, chili oil, and topped with pickled vegetables, scallions, and sometimes garlic. The noodles are usually prepared in advance, then quickly reheated in hot water before mixing with the sauce. Their savory, nutty flavor and convenience have made them a street food staple in Wuhan and a symbol of the city’s vibrant food culture.
Suan La Fen
Suan La Fen, which translates to “hot and sour noodles,” is a beloved Chinese dish that hails from the Sichuan and Chongqing areas. This dish features chewy noodles made from sweet potato starch and is celebrated for its lively, spicy, and tangy taste. The noodles are immersed in a flavorful broth infused with vinegar, chili oil, garlic, and Sichuan peppercorns, providing a distinctive mala (spicy and numbing) experience. Typically adorned with peanuts, pickled veggies, and fresh herbs, Suan La Fen is a cherished street food. Its bold mix of sourness, spiciness, and aromatic spices creates a unique and enjoyable dining experience that is adored both in China and abroad.
Ants Climbing a Tree
A traditional Sichuan meal called Ants Climbing a Tree consists of stir-fried cellophane noodles (sweet potato or mung bean starch noodles) with spiced minced pork. The term is derived from the way the small pieces of minced pork stick to the slick noodles like ants do on twigs. The pork is cooked with ginger, garlic, soy sauce, chilli bean paste (doubanjiang), and occasionally scallions before being combined with the noodles. The chewy noodles and soft beef provide a pleasing contrast of textures in this meal, which is savoury, flavourful, and slightly spicy. A favourite comfort food and mainstay of Sichuan cooking is Ants Climbing a Tree.
Luosifen (Snail Rice Noodles)
A well-known street dish from Liuzhou, Guangxi province, China, is luosifen(snail rice noodles). The dish’s thick broth, which gives it a unique earthy and spicy flavour, is produced by cooking river snails with pork bones, herbs, and spices—despite the name suggesting otherwise. The dish consists of soft rice noodles in this flavourful broth with peanuts, tofu skin, pickled bamboo shoots, fresh veggies, and chili oil on top. Luosifen is well-known for its strong scent and has become well-liked both domestically and abroad due to its strong, nuanced flavour. It’s a popular comfort food that combines umami, savoury, spicy, and sour flavours in each bite.
Liang Pi
Liang Pi, literally “cold skin noodles,” is a popular Chinese dish that originated in Shaanxi region. The noodles, made from wheat or rice flour, are steamed and then cooled, resulting in a silky, chewy texture. Liang Pi is often served cold, making it a refreshing dish for hot weather. It’s served with a tasty sauce prepared from soy sauce, vinegar, chili oil, garlic, and sesame paste, which has a spicy, tangy, and savory flavor. Shredded cucumber, bean sprouts, and cilantro are frequently used to give freshness and crunch to the dish. Liang Pi, a popular street snack and northern Chinese cuisine staple, is known for its light but powerful flavors.
In conclusion, China’s rich culinary heritage is showcased through its diverse and flavorful noodle dishes. With centuries of history, Chinese noodles are more than just a staple—they reflect the country’s culture, geography, and traditions. From the hand-pulled noodles of Lanzhou to the spicy Dandan noodles of Sichuan, each region offers a unique take on this beloved food. With so many varieties to explore, China is truly a paradise for noodle lovers. Whether visiting or cooking at home, Chinese noodles offer a true taste of China.
