Sun Dasheng Handmade Noodle Skin (Sanqiao Branch)
小吃面食 · ⭐ 3.9
No. 9-10102, China Resources Twenty-Four City
Dishes
Sun Dasheng Hand-Rolled NoodlesA hand-rolled noodle dish made from premium flour, known for its chewy texture and served with sauces, vegetables, or meat.
Fufeng One-Bite DelightA Chinese dish made with pork, wood ear mushrooms, and carrots, stir-fried to a savory and aromatic finish.
Seaweed and Egg SoupNori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
Hand-Torn Wheat GlutenA traditional Chinese dish made by hand-tearing wheat gluten, known for its chewy texture and savory flavor.
Classic Hand-Cut Thin NoodlesClassic Hand-Cut Thin Noodles made from premium flour, rolled and sliced by hand for a chewy texture, served with sauces or stir-fried.
RoujiamoRoujiamo is a Chinese snack made from baked flatbread and slow-cooked pork that is perfectly balanced between fat and lean. The cooked pork is chopped, mixed with spices and sauce, then stuffed into a split flatbread.
Vinegar NoodlesA refreshing cold dish made from starch noodles, seasoned with vinegar, chili oil, garlic, and herbs for a tangy and spicy flavor.
Glutinous Rice Wine Egg SoupGlutinous rice wine egg soup is a dish made primarily with glutinous rice wine and eggs. Stir the wine, add water, boil, then slowly pour in beaten eggs while stirring to form egg flowers. Add sugar to taste.
Spicy Rice NoodlesSpicy rice noodles are made with rice noodles as the main ingredient, combined with辅料 such as bean sprouts, tofu skin, and cilantro, then cooked in a special spicy chili sauce and broth. First, the rice noodles are blanched, then mixed with stir-fried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and other seasonings, finally served with hot soup or tossed directly for consumption.