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Steam rises in clouds from the huge woks of this noodle vendor in Kunming, in southwest China. Cooked in the celebrated style of the city of Guiyang, 300 miles away, these egg noodles are served in a spicy broth and topped with chicken, beef, shiitake mushrooms, or (most famously) pig intestines and blood. Hungry Planet: What the World Eats (p. 14).