West Lake Tang Quanjie Maojiezi Pig Intestine Noodles (Xihu Yuan Branch)
小吃面食 · ⭐ 4.0
No. 77, Sanglin Street
Dishes
Jun Tun Beef Guo KuiA traditional Sichuan snack made by stuffing grilled beef slices into a toasted flatbread, seasoned with scallions and chili oil.
Rock Sugar TremellaTangyuan with silver ear fungus is a dessert made by stewing silver ear fungus with rock sugar. Soak and clean the fungus, then simmer slowly with rock sugar until soft and the broth thickens.
杂酱刀削面杂酱刀削面以手工刀削的宽面条为主料，搭配由猪肉末、豆瓣酱、甜面酱、葱姜蒜等炒制而成的杂酱。面条筋道，杂酱浓郁，通常加入青菜或豆芽作为配菜。
Boiled EggBoiled eggs are made by cooking eggs in plain water. Place eggs in cold water, bring to a boil, then cook for a set time until the yolk is firm but not overcooked. Cool, peel, and enjoy.
Spicy Pork Dumplings in Red SoupSpicy pork dumplings served in a rich red broth, made with minced pork and seasoned with Sichuan spices.
Green-shell Salted Duck EggA traditional Chinese preserved egg made from green-shelled duck eggs, cured in brine to develop a rich, salty-yolk flavor and tender white.
Fatty Intestine Knife-Sliced NoodlesFatty intestine knife-cut noodles feature pork intestines and hand-cut noodles, cleaned and boiled then cooked or mixed with seasonings.
Stewed Intestine NoodlesFechang Fen is a dish made primarily from pork intestines and rice noodles. After cleaning and cooking the pork intestines, they are sliced and mixed with boiled rice noodles in a bowl, then seasoned with broth, chili oil, Sichuan pepper powder, garlic paste, and green onions.
酸菜刀削面酸菜刀削面是以新鲜面条为主料，用刀削的方式将面团削入沸水中煮熟，搭配腌制酸菜、猪肉片或牛肉片等食材制成。制作时先将酸菜切碎炒香，再与煮好的面条混合，加入高汤或清水煮沸后调味。
Black WaterBlack Water Soup is a traditional Chinese soup made primarily from black ingredients such as black beans, black sesame seeds, and black rice, combined with pork or chicken bones for simmering. After prolonged slow cooking, the nutrients from the ingredients fully infuse into the broth, resulting in a deep black color and rich, flavorful taste.