Pork Intestine Noodle Soup

The dish consists of sweet-potato starch noodles combined with braised pork intestine pieces, topped with a ma-la broth made from chilli oil, Sichuan pepper, fermented black beans and vinegar.

Pork intestine noodle soup is a traditional street food of the Chengdu Plain towns. The abundant water and produce of the Dujiangyan area shaped a distinctive local version prized for its braising technique and broth recipe.

Eaten hot, often with celery, peanuts and spring onion; served alongside a fried flatbread or sesame pastry for a complete Dujiangyan breakfast.

Deeply braised intestines, silky-chewy noodles and a numbing-spicy sour broth together make this the bowl that most captures the local flavour of Dujiangyan.