Changwang Noodles

Thin alkaline noodles in pork-bone red broth are topped with braised pork intestines, congealed pork blood and golden lard cracklings—the noodles springy, the broth spicy and rich, a hallmark of Guiyang noodle culture.

Said to have emerged in late-Qing Guiyang making resourceful use of economical pork offal and blood, it evolved over more than a century into one of Guiyang's most representative breakfast noodle soups.

Best eaten hot—stir the cracklings, intestines and blood curd with the noodles so the fat permeates every strand, seasoned with Guiyang chili oil for a bowl that grows richer with each bite.

Defined by its trio of intestines, blood curd and lard cracklings in a vivid red spicy broth, an indispensable classic of Guiyang's breakfast scene.