If you’ve ever wondered, “What are those thick Chinese noodles called?” you’re not alone. One of the most well-known varieties is Dazhoumian (also called Youxi Dazhoumian or cut noodles). This traditional noodle dish comes from Youxi County in Sanming City, Fujian Province. The noodles are typically as thick as chopsticks, handmade, and have a delightfully chewy texture.
But Dazhoumian is just one kind of thick Chinese noodle worth trying. Here are a couple of other popular types from different regions of China.
Shaanxi Biangbiang Noodles
When it comes to iconic thick Chinese noodles, Biangbiang noodles from Shaanxi Province are a must-try. These noodles are as wide as a belt and made by hand-pulling the dough. They’re usually served with a spicy and tangy sauce made from chili oil and vinegar, representing the hearty flavors of the Guanzhong region.
Lanzhou Hand-Pulled Noodles
Another famous example of thick Chinese noodles is Lanzhou Lamian. These noodles are known for their even thickness and long, stretchy shape, achieved through skilled hand-pulling. They’re commonly served in a clear, savory beef or mutton broth and are a classic comfort food from Northwest China.
While the names and flavors of these thick Chinese noodles may vary by region, they all highlight the amazing variety within Chinese noodle culture. Next time you’re exploring Chinese cuisine, you’ll know exactly what to look for!
