At the table
Use chopsticks for noodle pieces and a spoon for broth and meatballs. Let the broth cool; the meat is cooked before serving despite the word sheng, meaning raw.
Contains wheat and soy; chicken seasoning and spice mixes vary. Ask which meat and condiments are used. Do not interpret the name as an invitation to eat raw meat.
Some versions use lamb, meat dice, bone broth, daylily or wood-ear; Xiji also has long pulled noodles. This version has no added chili.
The mild version can suit children who eat wheat and soy if an adult cools the soup and cuts fully cooked meatballs and noodles into manageable pieces.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some versions use lamb, meat dice, bone broth, daylily or wood-ear; Xiji also has long pulled noodles. This version has no added chili.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory beef and soy sauce, mild tomato acidity and warming pepper.
- Chili heat
- Texture
- Smooth chewy noodle sheets, tender meatballs and soft vegetables in broth.
- How it’s made
- Make wheat-water dough, rest, roll and tear into pieces. Mix minced beef with scallion, ginger, light and dark soy sauces, salt, thirteen-spice mix, chicken seasoning, MSG, flaxseed oil and water. Poach the balls fully; combine cooked noodles with their broth, tomato, white pepper and seasonings, then spinach and coriander.
Some versions use lamb, meat dice, bone broth, daylily or wood-ear; Xiji also has long pulled noodles. This version has no added chili.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Ningxia.
About this regional connection
Ningxia: 固原及宁夏南部现汆肉丸面片汤，西吉长扯面另述。
Ask if they have it first
请问你们有固原生汆面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Freshly poached meat and torn noodles
This account describes a tradition or story, rather than an established historical fact.
Shengcuan in southern Ningxia centers on cooking fresh meat in liquid. Guyuan’s torn noodle pieces share the bowl with this broth, while local versions vary in vegetables and noodle shape.
