Top 10 Chinese Noodle Dishes

The Chengdu street classic of wheat noodles in sesame-chilli sauce with minced pork and preserved Yibin vegetables is the dish that put Sichuan noodles on the international food map.

Yunnan's legendary noodle dish arrives as a bowl of blazing hot broth with raw ingredients on the side that cook instantly when submerged — the name references a romantic legend from the Qing dynasty.

Hubei's iconic breakfast noodle coats pre-cooked alkaline noodles in sesame paste, soy sauce, and pickled vegetables for an intensely flavourful, chewy bowl eaten standing at street stalls.

A chef shaves thick ribbons of dough directly into boiling water from a block balanced on their shoulder, producing chewy, irregular noodles with a distinct bite served in meat or tomato broths.

Xi'an's belt-wide, hand-torn wheat noodles are tossed in a searingly hot chilli oil poured over raw garlic, creating a dish named for the slapping sound the dough makes against the worktop.

A deceptively simple Shanghai classic: thin noodles tossed in slowly rendered scallion oil and sweet soy, the rendered scallions providing a caramelised depth that elevates the dish to perfection.

Guangxi's delicate rice noodles in a deeply flavoured pork and herb broth, topped with thinly sliced roast pork and pickled beans, are eaten for breakfast by virtually every resident of Guilin.

Xinjiang's hand-pulled laghman noodles are a Silk Road fusion dish topped with a cumin-spiced stir-fry of lamb, peppers, and tomatoes that reflects the province's Central Asian cultural heritage.

Beijing's defining noodle dish features thick wheat noodles topped with a slow-cooked sweet-salty fermented soybean paste with minced pork and a rainbow of fresh vegetable garnishes.

The Chengdu street classic of wheat noodles in sesame-chilli sauce with minced pork and preserved Yibin vegetables is the dish that put Sichuan noodles on the international food map.

Yunnan's legendary noodle dish arrives as a bowl of blazing hot broth with raw ingredients on the side that cook instantly when submerged — the name references a romantic legend from the Qing dynasty.

Hubei's iconic breakfast noodle coats pre-cooked alkaline noodles in sesame paste, soy sauce, and pickled vegetables for an intensely flavourful, chewy bowl eaten standing at street stalls.

A chef shaves thick ribbons of dough directly into boiling water from a block balanced on their shoulder, producing chewy, irregular noodles with a distinct bite served in meat or tomato broths.

Xi'an's belt-wide, hand-torn wheat noodles are tossed in a searingly hot chilli oil poured over raw garlic, creating a dish named for the slapping sound the dough makes against the worktop.

A deceptively simple Shanghai classic: thin noodles tossed in slowly rendered scallion oil and sweet soy, the rendered scallions providing a caramelised depth that elevates the dish to perfection.

Guangxi's delicate rice noodles in a deeply flavoured pork and herb broth, topped with thinly sliced roast pork and pickled beans, are eaten for breakfast by virtually every resident of Guilin.

Xinjiang's hand-pulled laghman noodles are a Silk Road fusion dish topped with a cumin-spiced stir-fry of lamb, peppers, and tomatoes that reflects the province's Central Asian cultural heritage.

Beijing's defining noodle dish features thick wheat noodles topped with a slow-cooked sweet-salty fermented soybean paste with minced pork and a rainbow of fresh vegetable garnishes.