Kuanfen noodles
 Two wooden chopsticks lifting three thick potato noodles out of a reddish broth filled with other noodles of the same kind. | |
| Alternative names | 宽粉 |
|---|---|
| Type | Noodle dish |
| Course | Main course |
| Place of origin | China |
| Associated cuisine | Sichuan cuisine |
| Main ingredients | Potatoes |
Kuanfen noodles (Chinese: 宽粉) are flat Chinese noodles made from potatoes. They are commonly used in mala hotpot (Chinese: 麻辣烫)[1] and stew (Suan la fen).[2] They can also be made from purple potatoes.
Kuanfen, at least four to five centimeters wide, reflects the "big" (Chinese: 大) aesthetic of the northwestern China: spacious landscapes, hearty food, tradition of smashing the wine bowl (Chinese: 摔碗酒).[1]
References
- ^ a b Zhang 2024.
- ^ Kwan, K. P. (2021-08-12). "Suan la fen (酸辣粉)- How to make Szechuan hot and sour noodles". Taste Of Asian Food. Retrieved 2024-11-22.
Sources
- Yuan, Mei‐Lan; Lu, Zhan‐Hui; Cheng, Yong‐Qiang; Li, Li‐Te (2007). "Suitability of Different Starches for Production of Kuanfen (Chinese Flat Starch Noodles)". Cereal Chemistry. 84 (3): 285–289. doi:10.1094/CCHEM-84-3-0285. ISSN 0009-0352. Retrieved 2025-09-06.
- Zhang, Ziyi (2024-08-01). 寻味西北 [Seeking the Taste of the Northwest] (in Chinese). Hebei Education Press. ISBN 978-7-5545-8462-0. Retrieved 2025-09-06.