At the table
Loosen the noodles in the broth and eat them with the toppings. Choose side dishes separately and ask their ingredients and heat. Say whether you prefer a salty or sweet-sour broth.
This wheat-based version contains wheat, soy and sesame. Buckwheat versions may still contain wheat. Pickled cabbage and seasonings may contain fish or shellfish; side dishes may contain meat or seafood.
The pictured bowl has spicy cabbage, cucumber, coriander and sesame. It does not represent every shop’s flour blend, broth or side-dish selection.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Broth sweetness, sourness and chili vary. Noodle flour blends and toppings differ; some cooks add garlic, scallion or tomato. Cold side dishes are separate choices, not a fixed part of every bowl.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Salty, tangy and slightly sweet, with chili warmth from the cabbage and seasonings.
- Chili heat
- Texture
- Smooth, elastic noodles with crisp cucumber and tender pickled cabbage.
- How it’s made
- Wheat flour and starch are formed into round noodles, cooked and cooled before adding chilled seasoned broth and toppings. Buckwheat-based noodles are another option.
Broth sweetness, sourness and chili vary. Noodle flour blends and toppings differ; some cooks add garlic, scallion or tomato. Cold side dishes are separate choices, not a fixed part of every bowl.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Heilongjiang.
About this regional connection
Heilongjiang: Jixi local coldnoodle andside-dish eatingtradition.
Ask if they have it first
请问你们有鸡西冷面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A cold noodle meal with spicy sides
Jixi has adapted Korean-Chinese cold noodles to local tastes. Salty and sweet-sour broths coexist, and choosing cold spicy dishes alongside the noodles is an important part of the meal.
