Chang-wang 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 "Chang Wang Noodles".[1] 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.[2][3]