At the table
Lift a small bundle with chopsticks and rest it on a spoon to let hot noodles cool. Cut long strands if needed and chew the firm noodles well. Ask about the topping, broth and chili before ordering.
Contains wheat. Toppings and broth may contain animal ingredients; a vegetable topping alone does not establish that the bowl is vegetarian or vegan. Confirm the full recipe and chili seasoning if you have dietary restrictions or allergies.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Beef, mixed toppings, pickled greens and bamboo shoots occur; fresh or dried shoots depend on the preparation.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Wheaty and savory, with flavor determined by the topping.
- Chili heat
- Texture
- Broad, elastic noodles with a firm chew.
- How it’s made
- Work wheat dough, portion and oil it, stretch the noodles by hand, then cook and serve with toppings.
Beef, mixed toppings, pickled greens and bamboo shoots occur; fresh or dried shoots depend on the preparation.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: Associated with Yingjing, Yaan, Sichuan.
Ask if they have it first
请问你们有荥经挞挞面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Hand-worked noodles and Yingjing’s bamboo shoots
In Yingjing, tata noodles are part of the local breakfast routine. Wheat dough is worked by hand, divided into portions and oiled before the strands are stretched and cooked. The broad noodles have a firm chew. Bamboo shoots are a distinctive local topping, used fresh or dried, while beef and pickled greens provide other choices.