The Best Noodles in China: 15 Must-Try Noodle Dishes
If you’re travelling through China, one of the best ways to experience its culture is through its noodles. Every region has its own famous noodle dish, reflecting local ingredients, traditions, and flavours. From the sesame-rich noodles of Wuhan to the spicy bowls of Sichuan and the hand-pulled masterpieces of Lanzhou - here are 15 of the best noodles in China you absolutely must try.
Why Noodles Are So Important in Chinese Cuisine
Noodles have been a staple of Chinese food culture for over 4,000 years. They symbolise longevity, prosperity, and comfort, and every region has developed its own version - spicy, sweet, dry, or soupy. Whether you’re a foodie or a traveller, tasting these noodles is a journey through China’s regional diversity. What you will notice when travelling around China is that you will generally find more noodle dishes in the north of the country. In the north, the noodle dishes are typically made from wheat, resulting in a chewier texture. In the south, the noodle dishes are often made from rice, resulting in a smoother, slipperier texture.
The Best Noodles in China (according to me) and what region to find them
Below are some of China’s most iconic noodle dishes, listed with their Chinese names, English translations, and regions where you’ll find them. Don’t worry if you aren’t going to all these areas of China, in the big cities you will usually find regional restaurants which sell authentic food, but the best place will be the province where they are from.
1. 热干面 (Rè Gān Miàn) – Hot Dry Noodles
Region: Wuhan, Hubei Province
Wuhan is known for its hearty breakfasts, and this noodle dish is a must-try breakfast staple in Wuhan, but I will happily eat them anytime of the day. These chewy noodles are mixed with sesame paste, soy sauce, chilli oil, and pickled vegetables. Served dry and fragrant - a local morning ritual. Be sure to mix them straight away so they don’t get stuck together. An absolute feast for the taste buds as the sweet, spicy and sour from the pickles blend together.
2. 油泼面 (Yóu Pō Miàn) – Oil-Splashed Noodles
Region: Shaanxi Province
These thick and chewy hand-pulled noodles are topped with garlic, chilli flakes, and bean sprouts. Boiling oil is poured over to release an intense aroma and spice. A signature of Shaanxi’s bold flavours. These can be very garlicky so I would avoid if you have a date.
3. Biáng Biáng Miàn – Biang Biang Noodles
Region: Shaanxi Province
The Chinese character is so complicated that you can’t even write it on the computer. These famous noodles can be heard as well as eaten. The name comes from the way the thick “belt-noodles” are made, by slapping them on the table, creating a “biang” sound. Once cooked, they are tossed in chilli oil, vinegar, garlic, and served with vegetables like carrots and bean sprouts, sometimes with tomato and egg and topped with beef. They are known for their hearty texture and comforting taste.
4. 凉皮 (Liáng Pí) – Cold Skin Noodles
Region: Shaanxi Province
Don’t let the English name put you off, these are the perfect refreshing summer street food. Made with wheat or rice starch, meaning the ‘noodles’ have a slippery, springy texture. Served cold with chilli oil, garlic, vinegar, and cucumber for a tangy, spicy kick. Although these originated in Shaanxi, you can find variations of these all over China. They are the perfect choice for a picnic as you can buy them with the sauce separately and add it yourself when you are ready to eat.
5. 凉面 (Liáng Miàn) – Cold Noodles
Region: All over China
Similar to above, but instead of rice, they are made with wheat noodles for a chewier texture. Chilled noodles with soy sauce, sesame oil, garlic, chilli and vinegar. You can get regional variations of this, one of my favourites being the ones you find in Sichuan, which have a numbing spicy kick from the Sichuan pepper.
6. 麻酱凉面 (Májiàng Liáng Miàn) – Sesame Paste Cold Noodles
Region: Sichuan and Shaanxi
This version of cold noodles is coated in thick sesame paste, cucumber and soy sauce. Creamy, nutty, and incredibly satisfying. The best are found in Sichuan and Xi’an and are not to be missed if you love the sesame flavour (like I do).
7. 担担面 (Dàn Dàn Miàn) – Dan Dan Noodles
Region: Sichuan Province
Spicy, numbing, and savoury - these noodles are tossed with minced pork, chilli oil, pickles and Sichuan peppercorn. Originally sold by street vendors carrying “dan dan” shoulder poles with the noodles in baskets. The dish made its way into noodle restaurants but kept its dan dan name. A hearty Chengdu staple and one not to be missed.
8. 甜水面 (Tián Shuǐ Miàn) – Sweet Water Noodles
Region: Sichuan Province
Thick, chewy noodles served with chilli, soy sauce, garlic, and sugar. A sweet–spicy combo that perfectly represents Sichuan’s complex flavour balance. The noodles are the roundest and longest I’ve ever come across. The sweet and savoury give you a real umami flavour that is unlike any other noodle dish.
9. 重庆小面 (Chóngqìng Xiǎo Miàn) – Chongqing Spicy Noodles
Region: Chongqing
Chongqing’s signature noodle dish - simple yet powerful. Thin noodles in a hot, numbing broth with chilli, Sichuan pepper, and soy. You can also add minced pork and chickpeas if you want to take it to the next level. A fiery favourite amongst locals, often eaten at breakfast time - a real kick start to your day!
10. 兰州拉面 (Lánzhōu Lāmiàn) – Lanzhou Hand-Pulled Beef Noodles
Region: Gansu Province
A beloved noodle soup from northwest China, featuring a clear beef broth, hand-pulled noodles, radish slices, and chilli oil. Balanced, aromatic, and always made fresh to order. You can find authentic Lanzhou la mian all over China, the best is when they pull the noodles in front of you - sometimes you can even pick the size of them.
11. 炸酱面 (Zhà Jiàng Miàn) – Fried Sauce Noodles
Region: Beijing
A northern favourite made with minced pork in fermented soybean paste, poured over noodles with cucumber, radish, and bean sprouts. I wouldn’t recommend getting this anywhere apart from Beijing - believe me, I’ve tried. I often find it not well-balanced and the noodles overdone. There are some great OG shops in the capital that I would make sure I hit when I’m there.
12. 葱油拌面 (Cōng Yóu Bàn Miàn) – Scallion Oil Noodles
Region: Shanghai
Noodles tossed with soy sauce and fragrant scallion oil, topped with crispy shallots. Simple, aromatic, and full of umami - a comforting Shanghai classic. This is one of my favourite dishes to get in Shanghai, the perfect light bite whilst sightseeing.
13. 沙茶面 (Shā Chá Miàn) – Shacha Noodles
Region: Xiamen, Fujian Province
A coastal speciality made with Shacha sauce, a savoury blend of dried shrimp, garlic, shallots, and spices. The rich broth has a peanut flavour (like satay) and is often served with seafood, beef, or pork. It is really warming and packed with umami flavour.
14. 桂林米粉 (Guìlín Mǐfěn) – Guilin Rice Noodles
Region: Guilin, Guangxi Province
One of southern China’s most beloved dishes. Soft, round rice noodles are served with pickled vegetables, peanuts, chilli oil, and slow-cooked beef or pork. Each shop in Guilin has its own secret broth, giving every bowl a unique twist. This is one of the lighter dishes on the list, rice noodles aren’t as filling as wheat ones.
Image from Canva
15. 炒面 (Chǎo Miàn) – Chow Mein (Stir-Fried Noodles)
Region: Found Across China
A true street food favourite of mine! Chow Mein means “stir-fried noodles,” and you’ll find countless variations across China. Typically made with wheat noodles stir-fried in a wok with vegetables, soy sauce, bean sprouts, and sometimes egg, pork, or beef. Crispy, smoky, and full of wok hei (that signature stir-fry aroma). If you see a street food cart with a fiery wok then this is the best place to find them.
Top Tips: How to Find the Best Noodles in China
Look for small, busy noodle shops - locals always know the best spots.
Don’t fear spice! Sichuan and Chongqing noodles are famously fiery, but you can always ask for less spicy (微辣 Wēi là).
Try regional breakfast noodles – in Wuhan and Chongqing, morning noodles are a way of life and should be eaten like a local on a plastic stool.
Go for the local dish - When you are visiting different cities around China, the most authentic places will be the cities they are famous in.
Ask a local (or use Dianping) - This way, you will find the best shop to get what you want.
From the sesame taste of Wuhan’s Hot Dry Noodles to the fiery kick of Chongqing Xiaomian, China’s noodle culture is as diverse as its landscapes. Whether you’re exploring bustling city streets or quiet mountain towns, every bowl tells a story of flavour, history, and regional pride.
I’m pretty passionate about packing in as many noodle dishes as I can on my trips to China. I could eat them all day, every day, so I hope you enjoy working your way through all of them on this list!
First time in China? Then check out my ‘China 101 ebook for First Time Travellers’, it will give you all the tips you need to help you with your trip to China.
If you need some extra help planning your trip, then get in touch, and I can help you!