Baotou Iron-Pot Braised Noodles

Baotou iron-pot braised noodles take wheat flour as the base, paired with green beans and pork ribs or belly, first stir-fried then braised in a cast-iron pot; the strands are thicker than elsewhere, and after soaking up the broth they turn soft, chewy and deeply savoury, one of the most common home staples on Baotou streets.

Braised noodles are a home dish of Shanxi and western Inner Mongolia, brought to Baotou by migrants travelling the westward road and taking root among the people. The Baotou version sets itself apart with its iron pot, thick strands and generous ingredients, and iron-pot noodle houses line the streets, making it one of the city's most recognisable staple foods.

Braised to order, the lid is lifted to a rush of steam, and the noodles are mixed through with beans and ribs and eaten hot, often with a side of garlic cloves or aged vinegar, the first choice for Baotou gatherings and quick street meals.

The thick springy strands, the charry wok-breath of the iron pot and the rich juices of beans and ribs are what set Baotou braised noodles apart from versions elsewhere.