Xing Lao San Meatball Spicy Soup (Beichen Branch)
小吃面食 · ⭐ 3.6
West Zone, Beichen First Community

Dishes
Chilled Refreshing Mung Bean SoupA chilled and refreshing mung bean soup made by boiling mung beans, straining, and sweetening, then served cold for a cool summer treat.
Dough DumplingDuo Duo Mo is a traditional Chinese flour-based food made by mixing flour with water and yeast, fermenting, shaping into balls, and steaming. It has a soft outer skin and a fluffy, elastic interior, offering a simple, satisfying taste often served with dishes.
Dry PancakeA traditional Chinese unleavened flatbread made from flour and baked until crispy, often served with sauces or side dishes.
Mixed Offal SoupA soup made from a mix of animal offal such as pork liver, heart, and stomach, simmered with ginger and scallions for a savory flavor.
Premium Roasted Duck EggPremium roasted duck egg made from high-quality duck eggs, marinated and baked to perfection—crispy outside, tender inside, with a rich savory flavor.
Spicy Meatball SoupMeatball spicy soup features pork or beef meatballs with wood ear mushrooms, carrots, and tofu skin in a rich broth, seasoned with pepper and chili oil for a thick, flavorful dish.
Tripe SoupTripe soup is made from pork stomach, sliced thin after cleaning, and cooked with ginger slices and green onions. The broth is clear, with tender, smooth tripe.
Cured BeefCured beef is a traditional dish made primarily from beef. It is crafted through processes such as curing and air-drying, resulting in a rich flavor and firm texture.
Cured Beef SandwichLaba beef sandwich consists of sliced cured and dried beef placed in a crispy baked flatbread. Main ingredients include flour-based flatbread, laba beef, and accompaniments like green peppers and cilantro. Beef is marinated with salt and spices, then air-dried or smoked before slicing and serving with the bread.
Tea EggTea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.