Suiyangji Original Rich Soup Lamb Noodles (Zhonghai International Branch)
小吃快餐 · ⭐ 3.3
Shop No. 1019, China Overseas International Community, Da Wu Road
Dishes
Popular Lamb Offal NoodlesA flavorful dish made with fresh lamb offal and silky noodles in a rich broth, beloved for its savory taste and comforting warmth.
Dangshen Red Date Lamb Embryo SoupMade from dangshen, red dates, and lamb embryo, simmered slowly over low heat. Clear broth with rich flavor, known for boosting qi, nourishing blood, and moisturizing dryness.
Hand-held PancakeHand-held pancakes are thin, crispy cakes made from flour and cooked by pan-frying. To prepare them, the dough is rolled into a thin sheet, sprinkled with scallions, oil, and salt, then rolled into a cylindrical shape, flattened into a thin pancake, and finally fried in a flat pan or electric griddle until golden and crispy.
Signature Lamb Rice NoodlesSignature lamb rice noodles are made with fresh lamb and rice noodles. The lamb is stewed until tender, and the broth is flavored with ginger slices and green onions. The rice noodles are blanched in hot water, placed in a bowl, topped with hot broth and lamb, then garnished with cilantro or scallions.
Signature Lamb Bone NoodlesA rich lamb bone broth served with soft rice noodles and seasoned with a secret blend of spices, offering a deeply savory and satisfying experience.
Offal Noodle SoupYangza Fen is a soup dish primarily made with offal and rice noodles. First, the offal is boiled until tender, then it is stewed together with rice noodles, spices, and broth until the noodles are fully cooked. Finally, seasonings are added according to taste.
Rice Noodle RollA Cantonese delicacy made from rice flour steamed into thin rolls, served with savory sauces and often garnished with meat or seafood.
Sheep Blood NoodlesA traditional snack made with fresh sheep blood and rice noodles, mixed with spicy oil and herbs for a savory, smooth texture.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.