Intestine and Blood Noodles
Quick Info
- Flavor
- Rich, spicy, and deeply savory. Chili oil and slow-braised offal create an intense, complex bowl with sour and numbing accents.
- Texture
- Chewy egg noodles with soft, slippery intestine slices and tender cubes of blood curd in a rich red broth
- Spice Level
- 🌶️🌶️🌶️ — Comparable to a spicy ramen — steady chili burn with Sichuan peppercorn tingling
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Guiyang’s signature noodle is a celebration of offal cooking — “肠” means intestine and “旺” refers to blood (a local term for blood curd, also written 血旺). Born in Guizhou’s capital where chili and sour flavors dominate, this dish represents the province’s bold, waste-nothing approach to pork. It has been a breakfast and lunch staple in Guiyang for over a century.
What to Expect
A crimson bowl arrives, the surface glistening with chili oil. Beneath it, springy egg noodles tangle with slices of braised pork intestine (thoroughly cleaned and tender) and cubes of dark red blood curd with a soft, tofu-like texture. Crispy pork cracklings float on top for crunch. The broth is spicy, savory, and slightly sour — unmistakably Guizhou.
Tips
If offal is new to you, this is an excellent introduction — the intestine is braised until very tender and the blood curd tastes mild, almost like firm tofu. Ask for “微辣” (wēi là, mild spice) if you want to ease in.