Skip to content
A little preparation. A much better adventure.Independent travel advice · Made for China
Save your trip
Menu
Book your trip

A taste of Guilin and Yangshuo

Tonglai Rice Noodles

同来米粉

One of the older surviving Guilin noodle names, dating its founding to 1946. It does the standard repertoire of braised toppings but is most often singled out for its guoshao, the deep-fried crackling pork belly that goes crisp on top of the noodles and then slowly softens in the broth.

¥5–15 per personGuilin city centre. Exact branch address not confirmed.
Plan your meal Open map

Why come here

A place worth making time for

No award. Known for its age — founded 1946 — and specifically for its crisp fried pork topping, which Dianping reviewers single out.

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Braised-topping rice noodles (卤菜粉)
  • Crisp fried pork belly topping (锅烧)
  • Original-broth rice noodles (原汤粉)

What it actually tastes like

Same dry-then-broth ritual as every Guilin noodle shop. The lu broth is heavily spiced and tastes medicinal to some palates; offal toppings sit on the same counter as the meats.

Allergens in this kitchen

soygluten/wheat

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.

Get to know the menu

Local specialities to try here

Crisp-fried pork topping 锅烧Deeply savoury with a crackling-like crunch giving way to soft fat