Qishan Minced Pork Noodles
岐山臊子面 · qí shān sào zi miàn
Qishan, the birthplace of Zhou dynasty cooking, is famous for a noodle that is deliberately sour before it is spicy. The 'saozi' — a richly vinegared pork and vegetable braise — is the soul of it, and locals will tell you the vinegar must be splashed into the hot wok so it hits the metal and vapourises; that flash is the whole point.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh thin wheat noodles细鲜面条🏮 asian300 g
- ground pork猪肉末🛒 local200 g
- wood ear mushrooms, soaked and shredded木耳，泡发切丝🏮 asian15 g dried
- carrot, cut into fine dice胡萝卜，切细丁🛒 local80 g
- firm tofu, cut into 1 cm dice老豆腐，切1厘米丁🏮 asian150 g
- Chinkiang black vinegar镇江香醋🏮 asian60 ml
- chilli flakes辣椒面🏮 asian8 g
- light soy sauce生抽🏮 asian30 ml
- scallion, sliced, white and green parts separated小葱，切段，葱白葱绿分开🛒 local30 g
- fresh ginger, minced鲜姜，切末🛒 local10 g
fresh thin wheat noodles: Fresh lo-mein style noodles from the chilled case; dried thin noodles work but cook them a minute less
ground pork: 80/20 ground pork gives enough fat to carry the vinegar; very lean pork turns grainy
wood ear mushrooms, soaked and shredded: Soak 20 minutes in warm water, trim the hard knot at the base
Chinkiang black vinegar: This is the defining ingredient — do not substitute rice vinegar, which is too mild
chilli flakes: Coarse Shaanxi-style flakes, not cayenne powder
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Instructions
1Heat a dry wok over medium-high heat. Add the ground pork and press it flat; leave it alone for 2 minutes before breaking it up.
先煎后炒
🔍 Look for Medium-high 2 分钟 · 2 minutesVisual: 贴锅面深褐上色，油脂析出成清亮油池The underside is deeply browned and the fat has rendered into a clear pool
You know it's right when: 肉末发出响亮滋声，铲起时能轻松脱离锅面The pork sizzles loudly and releases easily from the metal when you lift it
2Add ginger and the scallion whites and stir-fry 1 minute until fragrant, then break the pork into fine crumbs.
爆香炒散
🔍 Look for Medium-high 2 分钟 · 2 minutesVisual: 肉粒分明干爽上色均匀，锅中透出坚果香Pork crumbs are separate, dry-looking and evenly coloured; the wok smells nutty
You know it's right when: 铲子扫过锅底，无大块粉色肉团No large pink clumps remain when you sweep the spatula through
3Pour the Chinkiang vinegar down the side of the hot wok in one go. Stand back — it will vapourise in a sharp cloud. Scrape the base as it reduces.
泼醋汽化
🔍 Look for High heat 1–2 分钟 · 1–2 minutesVisual: 白色蒸汽瞬间腾起，汤汁转深亮并挂在肉上A pale steam cloud rises instantly; the liquid darkens and clings glossily to the pork
You know it's right when: 刺鼻的生醋味转为圆润果酸香The harsh raw-vinegar smell softens into a rounded, fruity sourness
4Add the carrot, wood ear and tofu, pour in 600 ml (2½ cups) water and the soy sauce. Bring to a boil, then simmer 15 minutes.
加水慢炖
🔍 Look for Medium-low 15 分钟 · 15 minutesVisual: 汤汁红褐清亮，胡萝卜丁橙亮、边角刚软The broth is reddish-brown and clear; carrot dice are bright orange and just tender at the corners
You know it's right when: 胡萝卜丁压向锅壁毫无阻力A carrot die gives way with no resistance when pressed against the wok wall
5While the sauce simmers, cook the noodles in plenty of boiling water until just tender, then drain well and divide between two deep bowls.
另锅煮面
🔍 Look for High heat 3–4 分钟 · 3–4 minutesVisual: 面条发白胀起变软，咬开无白色硬心Noodles are pale, swollen and limp, with no opaque white core when bitten
You know it's right when: 面条拉伸不断，口感爽净不发黏A strand stretches without snapping and tastes clean, not starchy
6Ladle the boiling sauce over the noodles, scatter the scallion greens on top, and finish with a spoonful of chilli flakes heated in hot oil. Serve immediately.
浇臊泼辣
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 红亮汤汁浮着辣油，肉粒悬浮，表面点缀葱绿Reddish broth glistening with chilli oil, pork crumbs suspended, green scallion on the surface
You know it's right when: 辣油聚成清晰红色油珠，而非与汤混为一体The chilli oil beads up in distinct red pools rather than blending into the broth
Tips
- · The vinegar goes into a dry, screaming-hot wok — that flash-vapourising step is what separates Qishan saozi from ordinary minced pork sauce.
- · Make a double batch of the saozi. It keeps a week in the fridge and is better on day two.
- · Qishan noodles are served in a shallow pool of broth, not swimming in it — the bowl should be barely half full of liquid.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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