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Xiangyang Noodle Shop (Liangshan Tou Community Branch)

小吃面食 · ⭐ 4.5

Liangshantou Village, Guanggu 1st Road

Dishes

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  Authentic Xiangyang Beef Noodles

  Authentic Xiangyang beef noodles feature a rich broth made from beef bones, tender beef slices, and hand-pulled noodles, garnished with scallions and cilantro for a savory and satisfying meal.
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  Kelp Noodles

  A Chinese noodle soup featuring dried kelp and wheat noodles, simmered together for a light and nutritious dish.
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  Beef and Offal Noodle Combo

  Beef and offal double-noodle dish with noodles, slow-cooked beef, and offal (like tripe and intestines), served together in one bowl with a braising sauce or broth, garnished with green onions and coriander.
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  Braised Pork Meatballs

  狮子头 is a traditional dish primarily made with pork. Typically, the pork is minced and mixed with seasonings to form large, round meatballs, which are then simmered. The meatballs are large and round, with a tender texture and rich, flavorful broth.
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  Corn Porridge

  Corn porridge is a porridge-like food made mainly from corn, which is soaked, ground, and cooked. It has a soft texture and a mild flavor, often served as a staple or side dish.
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  Egg Nog

  Egg wine is made by mixing beaten eggs with warm rice wine or yellow wine, stirring well, and heating until just below boiling to coagulate the egg into threads or chunks, forming a warm beverage. The main ingredients are eggs and alcohol.
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  Xiangyang Beef Offal Noodles

  Xiangyang beef offal noodles are made with alkaline noodles and beef offal, including beef and tripe. The noodles are cooked and served with richly stewed beef offal, then topped with specially prepared chili oil and seasonings, and finally garnished with cilantro and green onions for added aroma.
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  Tofu Noodles

  A Chinese dish made with soft tofu and noodles, often cooked in broth with vegetables or meat for a savory flavor.
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  Yellow Wine

  Yellow wine is an brewed alcohol made primarily from glutinous rice or millet, processed through steaming, saccharification, fermentation, and pressing. Fermentation uses yeast starter (qu), taking a long time to produce a fragrant liquid.

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