At the table
Lift a few strips with chopsticks and coat them with the dressing. Ask “少放辣椒” for less chili, and check whether the dressing is already mixed.
This version uses chicken seasoning and soy sauce, which may contain wheat. Rice noodles do not make the whole dish gluten-free or vegetarian.
Widths, temperature and toppings vary. Soybean sprouts accompany some versions; they are not included in this pictured preparation.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Widths, temperature and toppings vary. Soybean sprouts accompany some versions; they are not included in this pictured preparation.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory garlic and chili, with Sichuan-pepper tingling.
- Chili heat
- Texture
- Smooth, flexible rice ribbons with a light chew.
- How it’s made
- Rice is ground with water, steamed in an oiled tray, then cut. This version uses rapeseed oil, garlic water, soy sauce including dark soy, chicken seasoning, ground Sichuan pepper and chili oil.
Widths, temperature and toppings vary. Soybean sprouts accompany some versions; they are not included in this pictured preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Guangyuan rice-batter preparation, distinctfromwheatnoodles.
Ask if they have it first
请问你们有广元蒸凉面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A rice-based Guangyuan favorite
This account describes a tradition or story, rather than an established historical fact.
In Guangyuan, these rice noodles are eaten at breakfast and also later in the day. Steaming the batter gives them their distinctive sheet-like form before slicing.