Yibin Burning Noodles (Yibin Ranmian, 宜宾燃面)
Xueci Cheng
PUBLISHED April 30, 2025
Yibin Ranmian is a bolder and louder cousin of Dandan noodles. It’s a dry noodle dish tossed in chili oil and loaded with toppings: yacai (a Sichuan preserved mustard stem), toasted peanuts, ground sesame seeds, and scallion greens. Every strand is slicked with heat and fragrance, crunchy with texture. The most common version today is hongyou ranmian (红油燃面), or red burning noodles—but historically, there were other styles too: tangran (糖燃), made with lard and sugar, and baiyou ranmian (白油燃面), using just sesame oil and lard. Ranmian can be made with lard, and/or meat (hun ran, 荤燃) or without (su ran, 素燃), and thanks to its punchy, umami-rich toppings, it’s just as satisfying in its vegetarian form.
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