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Xiao Xu's Noodles (Convention Center Branch)

小吃面食 · ⭐ 3.9

No. 4, Floor 1, Building 10-2, Minjiang Residential Community Phase II

Dishes

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  Northeast Cold Noodles

  Northeastern cold noodles, primarily made with noodles, cucumber strips, and eggs. The noodles are boiled and then rinsed with cold water, followed by mixing with a special sauce and side ingredients. The noodles are smooth and slippery, and the broth is sour and spicy, stimulating the appetite.
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  传统板面

  传统板面是一种以手工制作的宽面条为主料，搭配牛肉、牛骨汤底和多种调料制成的面食。面条通常经过揉制、擀压和切条后煮熟，汤底用牛骨长时间熬制而成，加入葱姜、八角等香料调味。食用时可加入豆芽、香菜、蒜末等配菜。
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  Dried Tofu Sheet

  Dry tofu is a soy-based product made from yellow beans, processed through steps such as grinding, boiling the slurry, adding coagulant, and pressing. It has a thick texture and a resilient, chewy consistency, making it suitable for slicing, dicing, or cutting into strips for cooking. Common preparation methods include cold mixing, stir-frying, stewing, or using it as a wrap ingredient in dishes.
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  Steak Noodles

  A fusion dish featuring grilled steak served over hot noodles with a savory sauce and vegetables.
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  特色牛杂板面

  特色牛杂板面以牛杂（包括牛肚、牛肠、牛肺等）和手工制作的板面为主要食材，牛杂经过焯水、炖煮处理，与板面一同烹制。汤底通常使用牛骨和香料熬制，加入酱油、八角、桂皮等调味，最后撒上葱花或香菜点缀。
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  Noodles with Beef Tripe and Tendon

  A hearty noodle dish featuring beef tripe and tendon simmered in a rich broth, served over thick handmade noodles.
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  Fatty Intestine Noodles

  Fechang bangmian is a Chinese noodle dish made with pork intestines and wide noodles. The intestines are cleaned and boiled to remove odor, then cooked or mixed with noodles. Seasoned with scallions, ginger, garlic, chili, and doubanjiang for rich flavor.
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  Fried tofu pouch

  Tofu puffs are made primarily from tofu, deep-fried until the surface turns golden and develops bubbles. The outer skin is crispy while the inside remains soft and tender, making it suitable to be enjoyed with various seasonings or sauces.
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  Chicken Sausage

  Chicken sausage is made primarily from chicken, which is finely processed by grinding the meat and mixing it with an appropriate amount of starch and other seasonings, then stuffed into sausage casings. It has a full appearance and a tender texture, retaining the nutritional value of chicken while being convenient to carry and eat.
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  Egg

  Eggs are a common ingredient that can be cooked alone or combined with other ingredients. Basic preparation methods include boiling, frying, pan-frying, and steaming, which preserve the natural flavor and nutritional richness of eggs.

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