At the table
Mix the toppings through and lift small bundles with chopsticks. Let hot broth cool before sipping.
Contains soy. Soy sauce and bean paste may contain wheat; ask about the full seasoning if you have allergies.
Broth, pork topping and chili vary. Dry-tossed and dipping versions also exist; ask for less chili if preferred.
GET TO KNOW THE DISH
What goes into it?
IN THE APP
Get to know every ingredient.
Explore what goes into a dish and how each ingredient shapes its flavor.
How does it taste?
Gentle rice-and-bean aroma; the broth and toppings add savoriness and chili heat.
- Chili heat
- 2/5
- Texture
- Soft, smooth strands with a little body.
A CONNECTION TO PLACE
Origin & regional roots
Chongqing
Associated with Chongqing.
About this regional connection
Chongqing: The official Chongqing map labels the item 黔江·濯水绿豆粉; this supports Qianjiang/Zhuoshui association, not exclusive origin or current availability.
Ask if they have it first
请问你们有濯水绿豆粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Zhuoshui mung-bean rice sheets, spiraled over an iron wok
This account describes a tradition or story, rather than an established historical fact.
Zhuoshui mung-bean rice sheets begin with rice, mung beans and soybeans soaked and ground on a stone mill. A cook pours the batter in a spiral through a funnel onto an oiled iron wok, covers it briefly, then lifts and rolls the set sheet. In Zhuoshui they are often eaten hot with minced-pork broth, chili, soy, vinegar, ginger and scallion. The precise hand motion became a local food craft; its making technique is listed as Chongqing municipal intangible cultural heritage.
Traveler experiences
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