味然香(珠光路店)
小吃面食 · ⭐ 3.3
No. 156 Zhu Guang Road, Ground Floor
Dishes
Mixed Seaweed SoupA light and nutritious soup made with seaweed and various vegetables such as tofu, egg, carrot, and mushroom.
Double Meatball Guilin Rice NoodlesA specialty dish featuring Guilin rice noodles served with pork and fish meatballs, known for its fresh broth and tender meatballs.
Squid and Beef Meatballs with Spinach NoodlesSquid and beef meatballs served with spinach-infused silver noodles, offering a delicate balance of texture and flavor.
Zhengdou Cuttlefish Ball SoupZhengdou cuttlefish ball soup is made with fresh cuttlefish, hand-formed into balls and simmered in clear broth. The soup is clear, the balls are chewy and delicious, with a natural oceanic salty flavor.
Beef tendon meatballs Guilin rice noodlesBeef tendon meatballs served with smooth Guilin rice noodles in a savory broth, topped with pickled vegetables and herbs.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Beef Ball Guilin Rice NoodlesA Guizhou specialty dish featuring tender beef balls and smooth rice noodles in a savory broth, topped with pickled vegetables and herbs.
Pork-Beef Meatball Spinach NoodlesA dish featuring pork and beef meatballs served with spinach juice-infused noodles, offering a fresh, savory taste and vibrant color.
Pork Ball and Nori SoupA comforting soup made with pork meatballs and nori, known for its mild flavor and nourishing qualities.
Beef Sauce Rice Noodle RollA Cantonese classic snack made of thin rice noodle rolls served with a rich beef-based sauce, offering a soft and savory experience.
Tea EggTea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.