Crab Roe Mixed Noodles
Xie Huang Mian is a traditional noodle dish that developed mainly in the Jiangnan region of China. It is characterized by thick or medium-thick noodles coated with a rich sauce made from crab roe and crab tomalley. Especially popular in Shanghai and its surrounding areas, authentic Xie Huang Mian features the use of Chinese mitten crab (Shanghai crab), which is in season from autumn to winter. The dish is known for its luxurious and delicate flavor, and is enjoyed in many restaurants and homes both within China and abroad. Various adaptations of the dish can also be found in other regions, including Beijing, making it popular among a wide range of people.
- Taste Rating
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The sauce made with crab roe and miso is rich and flavorful, and it's really delicious on its own. The noodles have a moderately chewy and fluffy texture, but I'm not sure if they perfectly match with the sauce—they're on the borderline. Also, the portion is quite large for one person, so about half would be just right.
- Price
- 35 Yuan Renminbi
- Meal Date
- 9/20/2025
- Food Travel Log
- While exploring Qianmen Street, a tourist spot in Beijing, I was moved by a passionate lady and ordered a noodle dish called "Xiehuangmian" (Crab Roe Noodles).
The crab miso and crab roe sauce were incredibly rich and had a mind-blowing potential, but the noodles themselves were a bit of a letdown, leaving the dish feeling like a first form of a final boss. Apparently, you can meet the "true final boss" version of this dish around Shanghai.
AI Gourmet Analysis
Overview
Crab Roe Mixed Noodles (Chinese: 蟹黄面, Pinyin: Xiè Huáng Miàn, English: Crab Roe Mixed Noodles) is a traditional noodle dish from the Jiangnan region of China, with particular development in Shanghai and its surrounding areas. Its defining characteristic is a rich sauce made lavishly with crab roe (蟹黄)—a high-class ingredient—and crab innards, giving the dish a unique umami and mellow flavor. While it is also served at specialty shops in Beijing, the dish is thought to have originated mainly in Shanghai and the lower Yangtze River area.
History and Origin
The origin of Crab Roe Mixed Noodles dates back to the late 19th to early 20th century, when it is believed to have emerged as a luxurious home-cooked or banquet dish using crab around Shanghai. Especially popular among the wealthy, the method of combining the roe, meat, and innards of the renowned "Da Zha Crab" (上海蟹, Chinese mitten crab) for which China is famous, developed into a culinary art. Eventually, the dish began to be served at restaurants and street stalls, becoming a symbol of Shanghai's gourmet culture.
Characteristics and Preparation
The most distinguishing feature of Crab Roe Mixed Noodles is its rich sauce based on abundant crab roe and crab innards. Traditionally, fresh Da Zha Crab meat, roe, and innards are combined and stir-fried with aromatic vegetables, then mellowed with Shaoxing wine, superior broth, and sometimes cream. The sauce may also include crab oil, pork lard, ginger, scallions, and—depending on the recipe—finely chopped mushrooms.
The noodles used are often medium to slightly thick hand-pulled noodles, characterized by a chewy texture. Noodles with a slightly rough or flat surface are sometimes chosen so the crab roe sauce clings better. A generous serving of crab roe sauce is poured over the freshly boiled noodles, generally topped with chopped scallions and, in some cases, chili oil or sesame seeds. In modern cities, vegetables such as leafy greens or cabbage are increasingly served as a garnish.
Regional Variations and Evolution
In Jiangnan, including Shanghai, authentic Crab Roe Mixed Noodles made with Da Zha Crab are considered most delicious during the autumn and winter crab season. Elsewhere in China, including Beijing and other major cities, various crabs or even imitation crab roe (for example, crab-flavored egg yolks or fish roe) are often used, making the dish more accessible as a common food. In tourist destinations such as Qianmen Street, the volume and seasoning of the sauce may be further adapted to local tastes.
Cultural Significance and Present-Day Popularity
Crab Roe Mixed Noodles is considered a luxurious dish in Chinese cuisine and is often served on special occasions, such as seasonal festivals or New Year's celebrations. Traditionally, "crab" symbolizes abundance and wealth, and in Shanghai cuisine it is an indispensable element at high-class banquets or celebratory feasts. Today, the dish is popular with tourists and is served at Chinese restaurants both in China and abroad. It is also widely available as a convenient lunch option, and is sold in frozen or instant versions.
Nutritional Value and Precautions
Crab roe and innards are high in protein and rich in minerals, but also quite high in cholesterol and fats—so moderation is advised. The dish should also be avoided by those with shellfish allergies. In Shanghai and other regions where the dish originates, the use of high-quality crab is particularly emphasized.