Miao Jia Mi Xian (Zijing Plaza Branch)
小吃面食 · ⭐ 4.0
No. 28, Zhuanzhu Lane Road, inside China Resources Suoguo, Zijing City
Dishes
Scholar's Bridge Corn NoodlesA traditional Chinese dish featuring corn noodles served in a savory broth with meat and vegetables.
Spicy Pork Slices with Rice NoodlesSpicy pork slices stir-fried in chili oil and served over rice noodles, a bold fusion of Sichuan flavors and comfort food.
Sichuan-Style Fish Fillet NoodlesA fusion dish combining tender fish fillets and rice noodles in a spicy, numbing broth made with chili oil, Sichuan peppercorns, and fermented bean paste.
Scholar's Bridge Rice NoodlesA classic Yunnan dish featuring hot broth, tender chicken, ham, vegetables, and rice noodles. Ingredients are added to the soup one by one for a fresh, flavorful experience.
Peanuts with Pickled RadishA refreshing cold dish made by mixing peanuts with pickled radish, offering a crunchy texture and savory flavor.
Radish PickleRadish pickles mainly use white radish as the key ingredient. After slicing or shredding, it's salted to remove moisture, then mixed with soy sauce, vinegar, sugar, and garlic. Let it sit to absorb flavors. Can be refrigerated for a crisp texture.
Sour Soup Fish NoodlesFresh fish slices and rice noodles are simmered in a tangy broth made from fermented vegetables, tomatoes, and chili. The dish features tender fish and smooth noodles with a bold sour-spicy flavor.
Sour Soup Chicken NoodlesA savory dish featuring tender chicken pieces and rice noodles simmered in a tangy sour broth, offering a refreshing and flavorful experience.
Sour Cabbage Fish Noodle SoupA spicy and sour soup featuring fish slices, pickled cabbage, and rice noodles, seasoned with ginger, garlic, and chili.
Sour RadishSuan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.