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Dingding Noodle Shop

小吃面食 · ⭐ 4.1

Nos. 291-19 and 291-20 Yushan North Road

Dishes

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  Intestine Noodles

  Danzi Mian is a Chinese noodle dish featuring pork intestines and noodles. After cleaning and blanching, the pork intestines are stewed with葱姜蒜 until tender, then mixed or stir-fried with cooked noodles to absorb the rich broth.
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  Crispy Fish

  A traditional Chinese dish made by frying marinated fish until crispy, then stir-frying with a savory sauce for a rich, crunchy texture.
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  Pan-fried Pork Cutlet Noodles

  A dish featuring a seasoned pork cutlet pan-fried until golden and served with noodles in a savory broth.
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  Shrimp and Kidney Noodles

  A Chinese noodle dish featuring fresh shrimp and pork kidneys, served in a savory broth with tender noodles.
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  Snow Vegetable and Wild Bamboo Shoot Noodles

  Snow Vegetable and Wild Bamboo Shoot Noodles is a noodle dish featuring preserved snow mustard greens (xuelihong) and fresh wild bamboo shoots. Main ingredients include hand-pulled or machine-made noodles, pickled snow vegetables, spring-harvested wild bamboo shoots, often with shredded pork or vegetable broth for flavor. The basic method involves stir-frying the chopped snow vegetables and sliced bamboo shoots with pork, then simmering with broth to create the soup base. Noodles are boiled separately, drained, and served topped with the stir-fry and hot broth. The dish has a clear broth, highlighting the savory saltiness of the snow vegetables and the crisp, sweet freshness of the bamboo shoots.
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  Spicy Beef Noodles

  Spicy beef noodles are made primarily with noodles and beef, combined with a spicy broth seasoned with chili peppers and spices, simmered to perfection. The noodles are chewy, the sauce rich and flavorful, and the beef tender and juicy.
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  Fish Noodles

  Fish noodles are made from fish meat and flour, shaped into thin strands and cooked in boiling water. They have a delicate and smooth texture, often served with savory sauces.
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  Eel Sauce

  Eel stew is a Chinese dish made primarily with eel. After cleaning and deboning, the eel is cut into pieces, mixed with starch and egg white, then cooked in broth or water and thickened into a creamy sauce. Common seasonings include green onions, ginger, garlic, soy sauce, and cooking wine, resulting in a smooth, tender texture with a rich, thick sauce.

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