Dongbei Cold Noodles

Alternative names	Northeast Cold Noodles; Yanji cold noodles; Chaoxian Lengmian; 延吉冷面; 朝鲜冷面
Pinyin	Dōngběi lěng miàn
Type	Iced buckwheat (or starch) noodles in cold broth
Course	Main noodle dish / summer meal
Place of origin	China
Region or state	Northeast China — Yanbian/Yanji Korean-Chinese communities; wider Dongbei restaurants
Other	Korean-Chinese iced noodles — not Shanghai sesame liangmian, not grilled kaolengmian

Dongbei Cold Noodles (Simplified Chinese: 东北冷面; Traditional Chinese: 東北冷面; Pinyin: Dōngběi lěng miàn; especially Yanji cold noodles / 延吉冷面 and Chaoxian Lengmian / 朝鲜冷面) are Northeast Chinese Korean-Chinese iced noodles: chewy buckwheat or mixed-starch strands rinsed cold, served in an icy clear beef (or chicken) broth with toppings such as sliced beef, kimchi, cucumber, egg, and apple or pear. The style relates to Korean naengmyeon but is localized in Yanbian food culture. Soft single-shop inventorship claims are folk. It is not Shanghai/Sichuan sesame-dressed cold wheat noodles (凉面), and not night-market grilled cold noodles (烤冷面), a different Dongbei snack that fries noodle sheets.^[1]

Characteristics

Icy broth; springy dark or translucent noodles often cut with scissors; sweet-sour-savory balance; fruit and kimchi accents.

Ingredients (overview)

Buckwheat and/or potato/sweet-potato starch noodles; cold clarified meat broth; vinegar, soy, chili paste options; beef, egg, cucumber, kimchi, apple/pear. Overview only.

History and culture

Rooted in Korean cold-noodle culture and developed as a Yanji/Yanbian signature within Chinese Northeast cuisine; summer specialty with growing national social-media fame. English may say "Yanji cold noodles," "Northeast cold noodles," or "Chinese naengmyeon." See Jilin Food if present, else Northeast regional hubs.

Serving and variations

Full meal bowl, especially in hot weather; sometimes paired with hot fried dishes in local combo culture. See Liangpi and Fried Pork in Scoop.

References

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