Huáng jiā lǜdòu fěn yī wǎn, gǔzhèn shíwǔ yuán; liángdāo yī piàn, xiàtiān yī kǒu. — One bowl of the Huang family’s green-bean noodles, fifteen yuan in the old town; one cool slice, one mouthful of summer.
Youyang green-bean noodles (酉阳绿豆粉, Yǒuyáng Lǜdòufěn) are the county’s starch-noodle staple: mung-bean batter set into sheets, cut into wide strips, and served cool and dressed with the region’s sour-hot seasoning. The old town’s Huang family kitchen (黄家绿豆粉) is the named address, at about 15 yuan a head. The dish belongs to the southeast’s starch-noodle family — the same green-bean logic the neighbouring counties cook — but Youyang’s version has its own old-town address and its own price.
Mung bean is the cool grain of Chinese summer medicine and summer cooking both — the starch sets firm, cuts clean, and takes a dressing without collapsing, which is why the southeast’s hot months turned it into a noodle rather than a soup. The wide cut matters: the strip holds the sauce the way a rice noodle cannot, and the dressing’s sour-hot register is the region’s default answer to heat.
The cool dressed bowl is the summer order; the hot soup version is the winter one, and the locals move between them by season. The old town’s kitchen is the address, and the bowl is a lunch trade.
flowcloud would say that the county’s summer answer is a bean set into a sheet and cut into a bowl — and that fifteen yuan buys the whole southeast’s answer to heat.
Where to find it: the Huang family kitchen in the old town, the named address for the bowl at about 15 yuan a head. All checked October 2026.
Words and Names
绿豆粉 lǜdòufěn — green-bean starch noodles · 黄家绿豆粉 Huáng Jiā Lǜdòufěn — the Huang family’s green-bean noodles, the old town’s named kitchen · 凉拌 liángbàn — the cool-dressed preparation · 酸辣 suānlà — sour-hot, the region’s default register · 渝东南 Yúdōngnán — the southeast, the dish’s home region