At the table
Toss the noodles and toppings through the dressing before eating. Taste a small bite first to judge the chili heat; a cold serving can still be spicy.
Usually contains wheat, soy and sesame; some versions contain peanuts, egg or chicken. A bowl without chicken is not automatically vegan. Confirm the noodles, dressing and toppings if you have allergies or dietary restrictions.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Thin alkaline wheat noodles are common; some versions use egg noodles. Cucumber, bean sprouts, sesame paste, peanuts and shredded chicken vary by preparation. Chili oil can be adjusted.
In some versions
Recipes vary by restaurant.
How does it taste?
Savory, tangy and garlicky, with chili heat and sometimes tingling Sichuan pepper.
- Chili heat
- Texture
- Springy, slippery noodles with crisp vegetable strips and optional crunchy peanuts.
- How it’s made
- The noodles are cooked, drained and cooled, then tossed with a little oil, dressing and toppings.
Thin alkaline wheat noodles are common; some versions use egg noodles. Cucumber, bean sprouts, sesame paste, peanuts and shredded chicken vary by preparation. Chili oil can be adjusted.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Sichuan.
About this regional connection
Sichuan: A Sichuan style of cold dressed noodles.
Ask if they have it first
请问你们有四川凉面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Cold noodles with a lively Sichuan dressing
Cold refers to the serving temperature, not mild seasoning. Cooked noodles are cooled before being dressed with chili oil, vinegar, soy sauce and garlic. In Sichuan, these noodles are eaten as a snack or quick meal. Cucumber and other toppings add contrast; chicken is one possible addition rather than a defining ingredient.