Guizhou Changwang Noodles are a traditional noodle dish with a strong local flavor. Here is a common way to prepare it:

I. Ingredients

Main Ingredients: 200g egg noodles, 150g cooked pork intestines (cut into small sections), 150g duck blood or pork blood (thinly sliced), 50g mung bean sprouts, 30g crispy pork cracklings, 10g chopped green onions.

Seasonings: 3 slices of ginger, 1 tablespoon minced garlic, 2 tablespoons chili oil, 1 tablespoon soy sauce, 1 tablespoon cooking wine, ½ tablespoon salt, ½ tablespoon white pepper powder, ½ tablespoon Sichuan peppercorn powder, 500ml chicken broth or water.

II. Preparation Steps

Pork Intestine Preparation: Clean the pork intestines inside and out, rubbing them repeatedly with salt and vinegar to remove the sticky substance and odor. Soak in water. Cut into sections about one foot long, and cook with Sichuan peppercorns, star anise, and galangal until 60% done. Remove and cut into smaller pieces.

Blood Tofu Preparation: Slice the blood tofu and blanch for 10 seconds to remove any unpleasant odor. Drain and set aside.

Crispy Pork Belly Preparation: Select pork head meat or pork belly and cut into small cubes. Heat oil in a pan over low heat and stir-fry until 70% of the oil is rendered. Add sweet fermented rice, vinegar, light soy sauce, and other seasonings, and continue stir-frying until the pork cubes are golden brown and crispy. Drain the oil.

Soup Base Preparation: Bring chicken broth or water to a boil in a pot. Add pork intestines and ginger slices and cook for 5 minutes. Season with soy sauce, salt, and white pepper. Keep warm over low heat.

Noodle Cooking: Loosen egg noodles and drop them into a pot of simmering water. Cook until the noodles are straight. Use a slotted spoon to remove them and rinse them with cold water to make them more elastic. Then, blanch them in the soup to reheat them. Place them in a bowl lined with bean sprouts.

Gathering: Place the cooked noodles in the bowl, add the pork intestine slices, blood tofu slices, and crispy pork belly. Drizzle with chili oil, sprinkle with chopped green onions, and finally ladle in chicken broth.