At the table
Lift a small bundle of noodles with chopsticks and use a spoon for the thickened broth. Let each mouthful cool first.
The broth holds heat. Wheat noodles and tofu contain wheat and soy; the stock is usually meat-based.
Chicken stock can be replaced with beef or pork-rib stock.
Thin springy noodles and a smooth broth are easy to portion, but pepper and ginger may taste strong; offer a mild, cooled small bowl and check the stock.
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.
Chicken stock can be replaced with beef or pork-rib stock.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory broth seasoned with pepper and powdered ginger.
- Chili heat
- Texture
- Thin, springy noodles and a glossy soup.
- How it’s made
- Cook noodles separately; steam and slice tofu, add it to stock thickened with starch and colored with caramelized sugar, then pour the soup over the noodles.
Chicken stock can be replaced with beef or pork-rib stock.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Gansu.
Ask if they have it first
请问你们有张掖臊子面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A cold-morning breakfast from Zhangye
Wheat is central to Zhangye’s traditional small eats, and saozi noodles are a familiar breakfast, especially on cold winter mornings. Fine hand-cut noodles sit under a glossy, thickened broth with diamond-cut tofu. Chicken stock is common, while beef or pork-rib stock gives other versions their savory warmth.
