Anyang bianfencai | Eating in China

At the table

How to enjoy it

Let a small portion cool before eating; the inside may be hotter than the surface.

A useful check

Contains pork blood and soy from tofu. Omitting the blood does not establish that the broth is vegetarian.

How it may vary

Garlic and chili can be added to taste.

GET TO KNOW THE DISH

What goes into it?

Explore some key ingredients below. Preparations may use additional seasonings and ingredients.

Garlic and chili can be added to taste.

Typical ingredients

Generated guide illustration of dry sweet-potato noodles in one strand form; shapes vary.

Sweet-potato starch noodles红薯粉条

Generated guide illustration of fried tofu slices, the form described in the luzhu reference.

Tofu豆腐

Fresh pork blood in liquid form, with a smooth deep red surface in a small plain bowl.

Pork blood猪血

In some versions

Generated guide illustration of garlic; not a restaurant or product photograph.

Garlic大蒜

AI-generated ingredient illustration: red chili oil with chili flakes and seeds, one possible preparation.

Chili oil辣椒油

Recipes vary by restaurant.

How does it taste?

Savory, with optional garlic and chili

Chili heat
Texture: Elastic, chewy noodles.
How it’s made: Cook noodles and accompaniments in a large pot and ladle into bowls with broth.

Garlic and chili can be added to taste.

A CONNECTION TO PLACE

Origin & regional roots

Explore regional food

Associated with Henan.

Ask if they have it first

ASK IF IT'S AVAILABLE

请问你们有安阳扁粉菜吗？

Do you have this item?

A LITTLE SOMETHING TO READ

Story & history

A breakfast bowl for Anyang mornings

Bianfencai is part of Anyang’s breakfast-stall routine: broad sweet-potato noodles, tofu and pork blood are ladled from a large pot with broth. Garlic and chili oil can be added to taste. A common partner is youbing, a pan-fried flatbread cut into pieces for dipping in the soup.