Description
The signature noodle dish of Guiyang, Guizhou. 'Chang' means pork intestines, 'Wang' means blood pudding. Extra-firm, ultra-thin curly egg noodles are topped with rich pork broth, bright red chili oil, offal, blood pudding, and crispy fried pork bits.
Restaurants serving Chang Wang Noodles (Guizhou Intestine and Blood Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ultra-thin egg noodles
- Pork intestines
- Pork blood(or duck blood)
- Pork belly
- Chili oil
- Pork bone broth
- Star anise
Instructions
- [Authentic Recipe]
- Wash pork intestines, braise with star anise and soy until soft, and slice. Slice blood pudding thickly.
- Dice pork belly and deep-fry until rock-crispy to make 'Cui Shao'.
- Knead flour with massive eggs and lye water to hand-pull ultra-thin noodles.
- Plate boiled noodles and flood with boiling pork/chicken broth.
- Top with intestines, blood pudding, and crispy pork.
- Drench heavily in bright red chili oil made from Guizhou dried chilies; garnish with scallion.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of chili oil made from Guizhou chilies and rich offal depth、モツの濃厚なコク
Substitutes at Japanese supermarkets
Use JP ultra-thin egg noodles, finish with pork offal and chili oil
Pairing
Cold Tea / Sour pickled radish
Trivia
'Chang Wang' sounds identical to 'Chang Wang' (constantly prosperous business), making it highly auspicious. Guizhou locals easily devour this ultra-spicy noodle for breakfast.
Eating tips & etiquette
The noodles are extra-firm like 'Barikata' Hakata ramen. Enjoy the trio of completely different textures: crispy fried pork, chewy intestines, and slippery blood pudding.
Allergen
Pork, Wheat, Eggs, Soybeans