肠旺面是中华人民共和国贵州省贵阳市一道风味小吃，是用猪大肠、猪血，猪油渣等为辅料煮制的一种面食，当地人称猪血为“旺”，所以该面得名为“肠旺面”。[1]肠旺面据说起源于云岩区以及清朝同治年间，中华民国大陆时期贵阳人苏德胜对其进行改进[2][3]。
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