A South Korean social media influencer’s enthusiastic endorsement of a regional Chinese street food has ignited cross-cultural culinary excitement. Kim Jun-hyeok, a former international student at Ningxia University, recently revisited Yinchuan where he discovered lahuhu, a distinctive noodle dish from Northwest China’s Ningxia Hui Autonomous Region.
His spontaneous reaction to the vibrant red broth at a roadside stall was captured on video and subsequently went viral across multiple platforms. Initially anticipating overwhelming spiciness, Kim expressed surprise at the dish’s complex flavor profile. “The visual intensity suggests extreme heat, but the actual experience is remarkably balanced,” he observed during the tasting. “The chili delivers aromatic warmth rather than pure burning sensation, creating a genuinely comforting culinary experience.”
Lahuhu represents a unique chapter in China’s street food history, originating in the 1980s as mala chuan (spicy skewers) before evolving into its current form. The dish features a thick, paste-like broth crafted from finely milled chili peppers blended with toasted sesame and wheat flour. Ingredients including chewy wheat gluten noodles and thinly sliced potatoes are simmered directly in the rich sauce.
The dish’s culinary signature lies in its distinct jiao characteristic—a Chinese gastronomic term describing the lightly toasted, smoky aroma achieved through precision-frying of chili powder in oil. This technique creates depth and warmth without excessive heat.
Kim’s culinary journey through Ningxia continues beyond this discovery, with the influencer noting his growing appreciation for the region’s noodle traditions. He plans to further explore local cuisine while sharing his gastronomic adventures with his online audience, potentially paving the way for cross-cultural culinary exchange between China and South Korea.