Soft noodles in a smooth sour broth can be shared in small portions; let the hot bowl cool, and check the chosen toppings.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some Luoyang household versions roll wheat dough into narrow strips. The sour liquid can be made with mung beans or peas; sesame leaves or celery and other toppings offer variations. Chili oil may be added at serving.
Recipes vary by restaurant.
How does it taste?
Sour and savory
- Chili heat
- Texture
- Smooth broth.
- How it’s made
- Soak and grind beans, strain and ferment the liquid; heat while stirring, then cook noodles and add toppings.
Some Luoyang household versions roll wheat dough into narrow strips. The sour liquid can be made with mung beans or peas; sesame leaves or celery and other toppings offer variations. Chili oil may be added at serving.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Henan.
Ask if they have it first
请问你们有洛阳浆面条吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Sour-Bean Vendors and Luoyang’s Family Noodles
The “jiang” in Luoyang jiangmiantiao is the fermented liquid left after extracting starch from mung beans or sweet potatoes, used to cook the noodles. Family memories recall the call of sour-bean-liquid vendors going door to door, stronger-smelling sweet-potato liquid made in winter, and villagers carrying jugs to collect liquid in the old South Gate area. Hand-rolled noodles, celery, beans and other toppings turn that sour base into a family meal. Those scenes of kitchens and streets are part of how the dish is remembered in Luoyang.