If you visit Guilin, the picturesque city known for its dramatic karst mountains and rivers, you’ll quickly notice one thing: rice noodles everywhere. Guilin Rice Noodles are the soul of the city, eaten for breakfast, lunch, or dinner.

Locals say: “You haven’t truly been to Guilin until you’ve had a bowl of mifen.”

This dish is all about soft rice noodles, savory broth, tender braised meats, pickled vegetables, and a splash of chili oil—a flavorful combination that’s satisfying and addictive.

🌏 A Little History

The tradition of Guilin Rice Noodles dates back over 2,000 years to the Qin Dynasty, when soldiers stationed in the region struggled with the local diet. They created a dish of rice-based noodles served in beef or pork broth to suit their tastes. Over centuries, this humble meal evolved into the Guilin specialty we know today.

Today, every small shop in Guilin has its own version, but the essentials remain: rice noodles, broth, toppings, and condiments for customization.

🛒 Ingredients (for 3–4 servings)

For the Noodles:

400 g (14 oz) thick rice noodles (Guilin-style round rice noodles if available, otherwise medium-thick rice vermicelli)


For the Broth:

500 g (1 lb) pork bones (or beef bones)

200 g (7 oz) lean pork (or beef brisket)

2.5 liters (10 cups) water

2 cloves garlic, smashed

1-inch piece of ginger, sliced

1 tbsp light soy sauce

1 tbsp rice wine (optional)

1 star anise

Salt, to taste


For the Braised Meat Topping:

200 g (7 oz) pork belly (or beef)

2 tbsp soy sauce

1 tbsp dark soy sauce

1 tsp sugar

1 clove garlic, minced

½ cup broth (from above)

Garnishes & Condiments:

Pickled long beans (酸豆角 – suān dòu jiǎo), finely chopped

Fresh coriander (cilantro) leaves

Spring onions, chopped

Chili oil (a must!)

Roasted peanuts (optional)

🍳 Step-by-Step Cooking Instructions

1. Make the Broth

Blanch pork bones in boiling water for 5 minutes, then rinse.

In a large pot, add bones, lean pork, ginger, garlic, and star anise.

Cover with water and bring to a boil, then reduce to a gentle simmer for 2–3 hours.

Season with soy sauce, a little rice wine, and salt.

Remove lean pork, slice thinly, and reserve as a topping.

2. Prepare the Braised Meat

Cut pork belly into small cubes.

Heat a little oil in a pan, add garlic, then pork belly. Stir-fry until browned.

Add soy sauce, dark soy sauce, sugar, and some broth.

Simmer for 20–30 minutes until tender and flavorful.

3. Cook the Rice Noodles

Boil noodles according to package instructions until tender but firm.

Rinse quickly in cold water to remove excess starch, then set aside.

4. Assemble the Bowl

Place rice noodles in a bowl.

Ladle in hot clear broth.

Top with braised pork belly, sliced lean pork, and garnishes.

Add pickled beans, chili oil, peanuts, spring onions, and coriander.

🍜 Serving Tips

Guilin noodles are highly customizable—the condiments bar is part of the experience. Diners add chili oil, soy sauce, vinegar, or more pickles according to taste.

A true Guilin breakfast is a steaming bowl of mifen with strong tea.

💡 Variations

Beef version: Replace pork bones with beef bones and brisket.

Vegetarian version: Use a mushroom-based broth and replace braised meat with marinated tofu.

Street-style: Some shops add crispy pork skin, pork offal, or fried tofu puffs for extra texture.

🥢 Why This Dish is Special

Guilin Rice Noodles represent the spirit of the city: simple ingredients, bold flavors, and endless personalization. The balance of chewy rice noodles, umami-rich broth, savory meat, and tangy pickled beans makes every bite exciting.

Whether you’re enjoying it on a busy street in Guilin or making it at home, this dish brings comfort and authenticity to your table.

✨ Pro Tip: Always serve Guilin noodles with pickled long beans—they add the signature sour crunch that makes the dish unforgettable.