At the table
Mix with chopsticks. Ask for less chili before mixing. Rice porridge or an egg may accompany breakfast separately.
Contains wheat, sesame and soy; soy sauce may also contain wheat. Dressings vary.
Some shops add spiced dressing water. Ingredients, oil and chili quantity vary; this simple version omits that optional mixture.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some shops add spiced dressing water. Ingredients, oil and chili quantity vary; this simple version omits that optional mixture.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Tangy, garlicky and sesame-rich, with chili heat.
- Chili heat
- Texture
- Soft, springy ribbons and crisp cooked sprouts.
- How it’s made
- Steam wheat flour, water and salt batter in an oiled tray. Cool and cut, then mix with blanched sprouts and the dressing.
Some shops add spiced dressing water. Ingredients, oil and chili quantity vary; this simple version omits that optional mixture.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Ankang municipal-government sources identify 蒸面 as a representative Ankang breakfast and food; this supports association, not a formal origin claim.
Ask if they have it first
请问你们有安康蒸面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A breakfast of mixed ribbons
This account describes a tradition or story, rather than an established historical fact.
Ankang stalls and small shops serve these noodle sheets for breakfast or a light lunch. Rice porridge and an egg are familiar separate breakfast accompaniments.