Chinese dish to try: Regan mian (热干面)

'Hot dry noodles' are just what the doctor ordered for the winter chill

What's the story?
As far as Chinese food-lore is concerned, regan mian (热干面) is relatively straightforward, avoiding the customary historical quagmire that usually accompanies iconic dishes of Chinese cuisine. Regan mian, or 'hot dry noodles', unequivocally hails from Hubei's capital Wuhan, and is one of the time-honoured eight traditional noodle dishes of Chinese cuisine.

It's long been a breakfast staple for the people of Hubei and is now found on street corners around China, including our fair city. It's fast to prepare, the ingredients are cheap and the flavouring accents bold and easily customisable – a natural recipe for success. There is some local variation, of course, but all regan mian can be divided into three parts: freshly cooked wheaten noodles, pickled carrot and occasionally minced pork, and a thick sesame paste-based sauce. The sauce can either be drizzled over and tossed with the noodles or allowed to pool in the bowl for thediner to mix. No matter how you mix it, this super cheap, super delicious staple is an absolute must for those looking to save a few RMB without sacrificing on flavour.

Where?
Although we love just about anything short of the instant version (commonly reserved for train station waiting rooms and silent tears), our new favourite spot for an elevated take on regan mian is Chunxiu Lu's Morning. Morning's regan mian (25RMB) is worth the trip any time of day. High-quality noodles are topped with chunks of braised pork (beef is available as well) and doused in the sweet and savoury signature sesame sauce. The sleek, minimalist interior is in shocking contrast to the street-stall fare, but Morning doesn't mess around, serving up hands down the best bowl of regan mian we have yet encountered in Beijing.

Venue details

Morning

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