Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time, I ordered Fresh rice noodles with pickled vegetables and pork intestines (dry) from the Xiao Chan Sha stall, which cost RM16.50 per bowl.
This dish is Xiao Chang Sha Fresh Rice Noodles with Pickled Vegetables and Pork Intestines (Dry), a speciality inspired by the flavours of Changsha, the capital of Hunan province in China.
The bowl features freshly made rice noodles, known for their smooth and springy texture, served dry-style without soup so the seasoning clings to the strands. On top is stir-fried pork intestines combined with pickled mustard greens, which bring a tangy and slightly sour flavour that balances the richness of the offal. The dish is further seasoned with Sichuan peppercorns, adding a numbing spiciness characteristic of Hunanese and Sichuan cooking.
Changsha cuisine is famous for its bold, spicy, and sour flavours. Pickled vegetables are a traditional preservation method in the region, giving dishes a distinct tanginess. Pork intestines are commonly used in Chinese cooking, especially in Hunan and Sichuan, where offal is appreciated for its texture and ability to absorb strong seasonings. The pairing of intestines with pickled vegetables is classic—it balances richness with acidity, making the dish both hearty and refreshing. Rice noodles themselves are a staple across southern China, with regional variations. Changsha’s style emphasises freshness and hand-preparation, which gives them a chewy, satisfying bite.
Overall, this dish represents the essence of Changsha street food: rustic, bold, and packed with layers of sour, spicy, and savoury flavours.
