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Traditional Bamboo Lift Noodles

小吃面食 · ⭐ 3.7

East Gongye Avenue, No. 13

Dishes

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  Wonton Wrapper

  A thin, elastic dough wrapper traditionally made from flour, eggs, and water, used to encase fillings such as meat or vegetables in wontons.
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  净云吞

  净云吞是以猪肉和虾仁为主要馅料，包裹在薄面皮中制成的圆形馄饨。制作时将馅料均匀包入面皮内，捏合封口，煮熟后食用。成品汤清味鲜，口感滑嫩。
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  Salted Fish and Preserved Meat Rice

  A traditional Cantonese dish made by steaming rice with salted fish, cured sausages, and preserved meats, resulting in a savory, aromatic meal.
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  Hand-Beaten Bamboo Lift Noodles

  Hand-beaten bamboo lift noodles are a traditional Cantonese noodle made by pounding dough with a bamboo pole, resulting in a smooth and elastic texture. Made from high-gluten flour, water, and salt.
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  Signature Wonton Noodles

  A classic Hong Kong-style dish featuring handmade wontons and silky noodles in a savory broth, topped with fresh herbs.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Beef and Pork Soup Rice

  A comforting dish of rice served with a savory broth made from beef and pork, tender and flavorful.
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  Shrimp and Crab Wonton Noodles

  A Hong Kong-style dish featuring shrimp and crab-filled wontons served over delicate noodles in a savory broth.
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  Egg Fried Rice Noodles

  Egg fried rice noodles is a home-style dish made primarily with eggs and rice noodles. The preparation is simple: first cook the rice noodles and set them aside, then scramble and cook the eggs, and finally stir-fry them together with the noodles. Season with an appropriate amount of salt and soy sauce.
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  Egg Sausage

  Egg sausage is made by mixing eggs with a small amount of starch and seasonings, then steaming the mixture in sausage casings. The egg mixture is poured into the casing and steamed until set, forming a sausage-like shape.

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