Close

Ren Ren Chuan Yang Tang • Ke Tan Mian (BDA Headquarters Store)

小吃面食 · ⭐ 4.0

Unit 8117, Ground Floor, Building 72, No. 2 Jingyuan North Street Courtyard

Dishes

• 

  Juicy Lamb Shank Bones

  Suckable lamb shank bones is a dish featuring lamb shanks as the main ingredient, typically boiled and then stewed with various spices until tender with rich marrow. Seasoned with soy sauce, cooking wine, ginger, and scallions, it delivers a deep flavor. The broth is thick, the marrow soft, and the marrow can be sucked directly for a unique taste.
• 

  Signature Hand-Rolled Noodles

  Specialty Hele noodles are a traditional dish made from buckwheat flour, pressed through a Hele press into long strands, then boiled and served with sauce or broth. Main ingredients include buckwheat noodles, beef or pork, greens, and scallions; some versions add chili oil or garlic paste for flavor.
• 

  Authentic Henan Spicy Soup

  Authentic Henan Hulatang is made with beef or mutton, vermicelli, wood ear mushrooms, daylily flowers, and tofu skin. Thickened with flour, seasoned with pepper, chili, ginger, scallions, and garlic, it's simmered until rich and flavorful.
• 

  Potato Shreds in Fried Flatbread

  Scallion potato丝 sandwich is a Chinese snack using a baked flatbread as a carrier, filled with stir-fried shredded potatoes. Main ingredients include flatbread, potatoes, and scallions. Potatoes are sliced thin, stir-fried in oil, seasoned with salt, then placed into a heated flatbread and eaten by pressing it together.
• 

  Crisp Cucumber Salad

  Crisp cucumber is a cold dish primarily made with fresh cucumbers. After washing the cucumbers, slice or cut them into strips, then lightly salt and let sit for a while to draw out moisture. Once drained, mix with minced garlic, vinegar, sugar, and sesame oil to taste. The preparation is simple and highlights the refreshing crispness of the cucumber.
• 

  Beef Héluò Noodles

  Beef Huo Luo Noodles feature beef and buckwheat noodles, with tender beef stewed in broth and buckwheat noodles shaped by a Huo Luo machine, then mixed with the beef broth and garnished with green onions and cilantro.
• 

  Oven-Baked Flatbread

  A traditional flatbread made by fermenting dough, rolling it into thin circles, brushing with oil or sesame, and baking in a clay oven. Main ingredients include flour, water, oil, and sesame; some recipes add scallions or five-spice powder for flavor.
• 

  Mutton Soup with Rice Noodles

  Yang Tang Chong Fen is a dish featuring mutton soup as the base, with rice noodles or vermicelli blanched in it. Main ingredients include mutton, sheep bones, and rice noodles or vermicelli, seasoned with ginger slices and scallions. First, mutton and bones are simmered into a rich broth, then cooked noodles are soaked briefly to absorb the savory flavor.
• 

  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
• 

  Lamb Stir-Fry Noodles

  Lamb stir-fried noodles are made by first frying lamb to release its oil, then sautéing with葱姜蒜 and chili, followed by adding noodles and cooking in water. The dish is richly aromatic with noodles absorbing the flavorful broth.
• 

  Lamb Héluò Noodles

  Lamb Huo Luo Noodles feature lamb as the main ingredient, paired with hand-made Huo Luo noodles. The lamb is stewed until tender, then the noodles are pressed through a Huo Luo bed, boiled, and mixed with lamb broth and meat pieces, optionally seasoned with green onions and coriander.

Reviews