Hanzhong Rice Noodles

Hanzhong Rice Noodles (汉中面皮, Hanzhong Mianpi) originate from Hanzhong, a city in Shaanxi Province, China. Despite the name “mianpi” (noodle skin), the dish is made from rice rather than wheat, setting it apart from northern Chinese noodle traditions. The noodles are produced by steaming a thin slurry of soaked and ground rice into delicate, silky sheets, which are then cut into strips. Key ingredients include the freshly steamed rice noodles served cold or at room temperature, topped with chili oil, black vinegar, garlic water, and occasionally soy sauce. A great version is defined by the noodle’s smooth, slightly chewy texture—never mushy—and a balanced, aromatic chili oil that delivers heat without overwhelming the palate. Crunchy bean sprouts and fresh herbs often provide contrast. Within Shaanxi, regional variations exist, but Hanzhong’s version is particularly revered for its purity and reliance on high-quality local rice. Travel and food creator Mark Wiens, who visited the Hanzhong Rice Noodle Stall in Hanzhong, praised the dish for its “silky, slippery texture” and the “deep, fragrant spice” of the chili oil, noting that the stall’s dedication to fresh, handmade noodles elevates the experience. Unlike thicker, wheat-based cold noodles found elsewhere in China, Hanzhong Rice Noodles remain a distinct, rice-forward staple of the region.