It is unclear when and who invented the dish, which had been very popular in at least the Qin dynasty, and was initially mostly served as street food in Sichuan.

Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil.

Ground toasted peanuts and soybeans on top of the noodles add crispness.

Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic.

Noodles are simmered in boiling water, and then added to a bowl in which rice vinegar, soy sauce, salt, sugar and chili oil have been placed.