Kun He Noodle Shop
小吃面食 · ⭐ 3.6
No. 58, Xinyin Lane Pedestrian Street, LG Floor, Wuyue Plaza, National Highway 212
Dishes
Clear Soup NoodlesClear broth noodle soup features fine noodles served in a clear broth made from pork or chicken bones, garnished with a small amount of chopped green onions, cilantro, and either sliced lean meat or boiled eggs. The broth is clear, the noodles are smooth, and the taste is light and fresh.
Clear Soup NoodlesA traditional Chinese dish made with thin rice noodles served in a light, savory broth, often topped with sliced meat and herbs.
Beef Sauce NoodlesBeef and vegetable noodles made with stir-fried beef sauce and diced vegetables, seasoned with soy sauce, sugar, and aromatics like ginger, garlic, and scallions.
Spicy Chili NoodlesA Sichuan-style dish featuring thin noodles tossed with a spicy, aromatic chili and pepper sauce.
Spicy Chili Rice NoodlesA spicy Sichuan-style rice noodle dish with stir-fried chili flakes, garlic, and scallions, known for its bold, numbing heat and savory aroma.
Spicy Oil NoodlesA spicy noodle dish made with thin noodles tossed in a fragrant chili oil sauce, topped with garlic, scallions, and Sichuan pepper for a bold, numbing heat.
Spicy Oil Rice NoodlesSpicy oil rice noodles is a Sichuan-style dish made with rice noodles tossed in a fragrant chili oil sauce, topped with peanuts, scallions, and cilantro for a bold, numbingly spicy flavor.
Mashed Pea NoodlesA traditional Chinese dish made by mixing mashed peas with noodles, seasoned with garlic and chili oil for a smooth, savory flavor.
Sour Cabbage NoodlesSour cabbage noodles are a noodle dish made with noodles as the main ingredient, combined with sour cabbage, pork slices or beef slices. To prepare, first cook the noodles, then add stir-fried sour cabbage and meat slices, and finally add water to boil and season, creating a tangy and rich broth.
Duck Leg RiceDuck leg rice is made with fresh duck legs as the main ingredient, paired with fragrant rice steamed together. The duck legs are first marinated to absorb flavor, then simmered with the rice, allowing the rice to absorb the rich essence of the duck for a delicious and satisfying taste.