Sichuan, China
Ants Climbing a Tree
蚂蚁上树
Mayi shangshu ("ants climbing a tree"), glass noodles with minced pork clinging to them, is a named Sichuan dish with a fixed identity and a memorable name.
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Guangdong, Hong Kong
Beef Chow Fun
干炒牛河
Wide flat rice noodles dry-fried at maximum heat with marinated beef, bean sprouts and spring onion, seasoned only with soy.
Shaanxi, China
Biangbiang Noodles
Biángbiáng面
Belt-wide hand-pulled noodles slapped against the counter to stretch, topped with chilli powder, garlic and spring onion, then finished with smoking oil.
Hunan, China
Changde Beef Rice Noodles
常德牛肉粉
Changde beef noodles, rice noodles under a fiery Hunan beef broth, is a named city dish with dedicated shops nationwide.
Sichuan, China
Chongqing Xiaomian
重庆小面
A Chongqing street food of fresh wheat noodles in a spicy, numbing bowl of chilli oil, Sichuan peppercorn, garlic, vinegar and sesame, topped with scallions.
China
Chow Mein
炒面
Boiled wheat noodles stir-fried at high heat with shredded meat, cabbage and bean sprouts until the edges catch.
Shaanxi, China
Cold Skin Noodles
凉皮
Wide translucent noodles steamed from washed wheat starch, served cold with wheat gluten, cucumber and bean sprouts in vinegar, garlic water and chilli oil.
Yunnan, China
Crossing the Bridge Noodles
过桥米线
A bowl of chicken broth kept boiling under a layer of oil, into which you add raw meat slices, quail egg, vegetables and rice noodles in order at the table.
Sichuan, China
Dan Dan Noodles
担担面
Thin wheat noodles under a spoonful of minced pork fried with preserved mustard greens, dressed with chilli oil, sesame paste, soy and Sichuan pepper.
China
Guilin Rice Noodles
桂林米粉
Round rice noodles dressed in a dark spiced brine stock with fried peanuts, pickled long beans and slices of braised beef or pork.
China
Henan Braised Noodles (Huimian)
烩面
Hui mian, the wide hand-pulled Henan noodle served in mutton broth, is a named provincial staple with its own restaurant chains.
Sichuan, China
Hot and Sour Sweet Potato Noodles
酸辣粉
Slippery sweet-potato starch noodles in a broth sharp with black vinegar and chilli oil, topped with fried peanuts, pickled greens and soy beans.
China
Hot Dry Noodles
热干面
Wheat noodles par-cooked, oiled and cooled overnight, then reheated in seconds and tossed with sesame paste, pickled radish and spring onion.
China
Knife-Cut Noodles
刀削面
Shanxi wheat noodles sliced directly from a block of dough into boiling water with a knife, producing thick, uneven, chewy strands with ragged edges.
China
Lanzhou Beef Noodles
兰州拉面
Hand-pulled wheat noodles in a clear beef broth clarified for hours, with thin beef slices, white radish, coriander and chilli oil.
Tibet, China
Laping (Cold Starch Noodle Salad)
拉皮
Laping, cold mung-bean starch noodles cut into strips and dressed with chilli oil, is a named Tibetan street dish sold from stalls across the plateau.
China
Lor Mee
卤面
Thick yellow noodles under a starchy dark gravy thickened with egg and cornflour, with braised pork, fish cake and ngoh hiang, finished with black vinegar and garlic.
China
Luosifen Snail Noodles
螺蛳粉
Luosifen, the river-snail rice noodle whose smell is its selling point, is a named Guangxi dish that became a national phenomenon.
Beijing, China
Noodles with Fried Bean Sauce
炸酱面
Thick wheat noodles under a dark salty sauce of pork belly fried in fermented yellow soybean paste, ringed with raw cucumber, radish and soy bean garnishes.
Shaanxi, China
Qishan Saozi Noodles
岐山臊子面
Thin noodles in a sharp vinegared broth with diced pork, carrot, wood ear and egg, sour and oily in equal measure.
Guangdong, Hong Kong
Rice Noodle Rolls
肠粉
Sheets of rice batter steamed on cloth, rolled around prawn, beef or fried dough stick, and flooded with sweetened light soy
Shanghai, China
Scallion Oil Noodles
葱油拌面
Noodles tossed in oil in which spring onions have been fried slowly to black, with soy sauce, sugar and dried shrimp.
China
Shacha Noodles
沙茶面
A Fujian and Taiwanese noodle soup of wheat noodles in a rich, savoury shacha (shacha sauce) broth made from roasted peanuts, shrimp, garlic and spices, topped with meat and seafood.
Guangdong, Hong Kong
Wonton Noodle Soup
云吞面
Springy alkaline egg noodles under prawn-and-pork wontons in a clear broth built on dried flounder and pork bone.