Guiyang Intestine Noodles — Spicy Red Oil Soup with Pork Intestines & Blood Curd
When a bowl of noodles glistening with red chili oil is served before you, the sight of pork intestines and duck blood curd shimmering in the spicy broth instantly awakens your senses — this is Guiyang Intestine Noodles, a fiery bowl that fuels the mornings of locals in Guiyang! As you stir the noodles, the red oil releases waves of aroma, and with the first bite, the combination of spicy, savory, and rich flavors fills your mouth with satisfaction.
1. Origin and History
This dish originated in the old streets of Guiyang over a century ago. It was first created by street vendors who sold quick breakfasts to early market-goers. The name “Changwang” sounds like “prosperous,” symbolizing good fortune and booming business. Over generations, the recipe evolved and became the signature breakfast of Guiyang — a flavor that wakes up the entire city.
2. Cultural Significance
For the people of Guiyang, Intestine Noodles are more than a dish — they represent a way of life. Sitting in a small roadside shop and enjoying a bowl of noodles in the morning is a cherished daily ritual. This dish embodies the bold and straightforward character of Guiyang locals and remains a nostalgic taste for those far from home.
3. Ingredients
The soul of this dish lies in fresh pork intestines and duck blood curd. The noodles, usually made from egg dough, are chewy and smooth. The key element is the Guizhou chili oil, made from local red chilies, paired with crispy pork bits, bean sprouts, and chopped scallions, creating a rich, multi-layered flavor.
4. Cooking Process
The intestines are thoroughly cleaned and simmered until tender and flavorful. The duck blood curd is blanched to retain its delicate texture. The noodles are boiled until perfectly firm. In a bowl, pour in the chili oil and broth, then quickly add the noodles, intestines, duck blood curd, and toppings — timing is crucial to preserve the texture and aroma.
5. Flavor and Texture
The noodles are springy and chewy, the intestines are soft and fragrant, and the duck blood curd is smooth like tofu. The spicy chili oil hits first, followed by the umami-rich broth, and finally, the crispy pork bits add a satisfying crunch — a complex and addictive flavor symphony.
6. How to Eat
The most authentic way to enjoy this dish is to first sip the spicy broth to feel the heat spread across your palate. Then mix everything well so the noodles are evenly coated with red oil. Locals often eat it with a small plate of pickled vegetables — the tangy and sweet notes balance out the spice perfectly.
7. Dining Tips
You can taste the most authentic version at “Lao Qi Changwang Mian” (¥15–25 per person) or “Jiang’s Intestine Noodles” (¥12–20 per person) in Guiyang. Visit in the early morning to experience the local breakfast atmosphere. When ordering, you can say: “Yao yi wan changwang, mian ying dian” (Make the noodles firm, please).
8. Traveler Tips
The English name of this dish is “Guiyang Noodles with Pork Intestines and Blood Curd.” If you can’t handle too much spice, ask for “less chili oil.” Pairing it with soy milk or yogurt helps to cool down the heat. Locals often soak fried dough sticks in the leftover broth — a hidden favorite way to enjoy it!
9. Home Cooking Version
At home, you can use ready-made braised intestines and duck blood tofu. Choose egg noodles with a firm texture. The chili oil can be made by pouring hot oil over chili flakes. While it might not match the secret recipes of old Guiyang noodle shops, it still captures the authentic flavor and brings comfort to your table.
Come and start your morning in Guiyang with a bowl of fiery Intestine Noodles! As the spice dances on your tongue and the aroma fills your senses, you’ll understand why locals are willing to line up early for this bowl of happiness. In this mountain city, there’s nothing a bowl of Changwang Mian can’t fix — and if there is, have another one!
