Sweet Water Noodles are unlike any other noodle dish in China. The noodles are thick — about the width of a chopstick — and incredibly chewy. They're served at room temperature with a sauce made from soy sauce, sugar, chili oil, garlic, and five-spice powder. The name 'sweet water' comes from the sauce, which is sweetened with a special caramelized sugar syrup. The combination of chewy noodles, sweet sauce, and spicy kick is addictive.
A Chengdu original, sweet water noodles were invented in the city's street stalls in the early 20th century. The thick noodle texture was achieved by hand-pulling and twisting the dough.