Chang-wang noodles (Chinese: 肠旺面; pinyin: Cháng-wàng miàn) is a popular snack in Guiyang City, Guizhou Province, China. It is a type of noodle soup made with intestines and blood as additional ingredients. The locals refer to pig blood as "Wang" hence the name "Chang Wang Noodles".[1] These noodles are believed to have originated in Yunyan District during the Tongzhi period of the Qing Dynasty. Su Desheng, a native of Guiyang during the Republic of China period, is credited with further refining the dish.[2][3]

References

  1. ↑ 书名: 《词源丛札》 作者: 景盛轩著 当前第:31页
  2. ↑ 书名: 《趣味导游美食知识》 作者: 《趣味导游知识》编辑部主编 当前第:263页
  3. ↑ 书名: 《云岩口福》 作者: 贵阳市云岩区文学艺术界联合会编；和国正著 当前第:1页
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