Changwang noodles (Chinese: 肠旺面; pinyin: Cháng wàng miàn) is a popular snack in Guiyang City, Guizhou Province, China.
It is a type of noodle soup made with intestines and blood as additional ingredients.
The locals refer to pig blood as "wang" hence the name "Changwang Noodles".
[1][2] These noodles are believed to have originated in Yunyan District during the Tongzhi period of the Qing Dynasty.
Su Desheng, a native of Guiyang during the Republic of China period, is credited with further refining the dish.