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Authentic Huainan Beef Soup (Poly Store)

小吃快餐 · ⭐ 3.6

No. 1, Building 12, Baoli Tian Di Center

Dishes

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  Cold-Mixed Tofu Skin

  A refreshing cold dish made by mixing tofu skin with vegetables and dressing it in a tangy, spicy sauce.
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  凉拌牛杂

  凉拌牛杂是一道以牛杂（包括牛肚、牛肠、牛肺等内脏）为主要食材的冷菜。牛杂经过焯水处理后，放入调料中腌制，再加入葱姜蒜、辣椒油、酱油、醋、香菜等调味料拌匀，冷藏入味后即可食用。
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  Spiced Century Egg Salad

  Cold mixed century eggs is a chilled dish featuring century eggs as the main ingredient. The eggs are peeled, sliced, and mixed with scallions, ginger, garlic, soy sauce, vinegar, and sesame oil. No cooking required.
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  Boneless Beef

  A Chinese dish made with beef from the leg, slow-cooked until tender and flavorful, often seasoned with chili, Sichuan pepper, and fermented bean paste.
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  Boneless Beef Soup

  A nourishing soup made from beef and beef bones, slowly simmered to extract rich flavor and nutrients.
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  Boneless Beef Noodles

  A savory noodle dish made with boneless beef simmered in a rich broth, served over soft noodles.
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  Oil-Fried Flatbread

  Oil-spring pancake is a traditional flour-based food made by mixing oil and water into dough, layering it, spreading oil paste, rolling and flattening, then baking or frying into a round shape. Fillings can be sweet or savory, commonly including sesame, scallions, and five-spice powder.
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  Huainan Beef Soup

  Huainan beef soup is primarily made with beef, using beef bones and offal to simmer the broth. It is then enhanced with辅料 such as rice noodles, tofu skin, and cilantro. The preparation involves long-simmering the beef and bones to create a rich, milky-white broth, followed by adding seasonings and other ingredients to complete the dish.
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  Beef Offal Noodle Soup

  Beef offal noodle soup is made with beef offal (such as tripe, intestines, and lungs) and rice noodles. After cleaning and blanching the offal to remove odor, it's stewed with ginger slices and scallions until tender, then boiled with soaked rice noodles and seasoned.
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  Soft-boiled Egg

  A sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.

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