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Chang'an Large Bowl Noodles

小吃面食 · ⭐ 3.6

No. 1206, Chongwen Road

Dishes

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  Cold-mixed pig's head meat

  Cold拌 pig's head meat is a chilled dish made primarily from cooked pig's head meat, sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
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  Cold rice noodles with beef tendon

  Cold rice noodles mixed with beef tendon noodles is a dish featuring rice noodles and beef tendon noodles. Rice noodles are made from flour, washed and steamed for a smooth texture, while beef tendon noodles combine beef tendons with noodles for a chewy bite. Both are tossed with seasonings like soy sauce, vinegar, chili oil, and garlic paste to create a unique flavor.
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  Qishan Sautéed Pork Noodles

  Qishan Sautéed Pork Noodles are made primarily with noodles and pork, supplemented by various vegetables and seasonings. The noodles are thin and delicate, while the broth is tangy, spicy, savory, and fragrant. The pork is diced and stir-fried with seasoning to create a distinctive sauce called 'saotzi,' which is then cooked together with the noodles, showcasing a rich regional flavor.
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  Qishan Vinegar

  Qishan Vinegar is a traditional Chinese condiment from Qishan, Shaanxi, made from sorghum through solid-state fermentation and aging. It has a rich brown color, strong aroma, and smooth acidity, commonly used in salads, dipping sauces, or cooking to enhance flavor.
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  Oil-Poured Noodles

  A traditional Chinese noodle dish made with hand-pulled wide noodles, topped with chopped green onions, chili powder, and garlic, then drizzled with hot oil for a fragrant, spicy flavor.
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  Clear Soup Lamb Noodles

  Clear soup lamb noodles feature fresh lamb stewed with scallions, ginger, and cooking wine to create a clear broth, then served with cooked noodles and a sprinkle of cilantro or green onions. The process emphasizes removing fishiness and enhancing freshness, resulting in a clear broth and tender lamb.
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  Noodles in Broth

  Noodles in broth is a Chinese staple made from dough cut into片, cooked in soup with vegetables and meat, absorbing rich flavors through slow stewing.
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  Beef Oil-Poured Hand-Torn Noodles

  A hand-torn noodle dish from Shaanxi, featuring tender beef and a spicy oil pour for rich flavor.
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  Lao Tongguan Braised Pork in Flatbread

  Old Tongguan腊汁肉夹馍 features shredded pork stewed to perfection, served in a crispy baked bao. Key ingredients include pork belly, flour, scallions, ginger, star anise, and bay leaves, slow-cooked for tender meat and rich flavor.
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  Spinach-Stripped Oil-Poured Noodles

  A dish featuring fresh spinach stripped of its fibers, cooked with noodles and finished with a pour of hot oil for enhanced aroma and flavor.

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