Mengziyuan Rice Noodle King (Xintang Plaza Branch)
小吃快餐 · ⭐ 4.3
Shop No. 1006-1, 1st Floor, Xintang Square, No. 122, Jiefang North Road
Dishes
Yunnan Rose Flower CakeYunnan Rose Flower Cake is made primarily from fresh rose petals and flour. The rose petals are mixed with sugar to create a filling, which is then wrapped in fermented dough and baked. The outer crust is crispy while the inner filling is sweet and fragrant with the delicate aroma of roses.
Dai-style Sour Spicy Rice NoodlesA flavorful rice noodle dish from Yunnan, featuring a tangy and spicy broth with fresh herbs and toppings.
Chopped Chili Beef Rice NoodlesA spicy rice noodle dish featuring tender beef slices and chopped chili, served in a flavorful broth with soft noodles.
Original Soup Chicken Rice NoodlesFresh chicken broth with rice noodles, tender chicken, and herbs for a rich, savory flavor.
Juicy Glutinous Rice CakeStuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
Tomato Double Beef Noodle SoupA savory noodle soup featuring fresh tomatoes, double beef slices, and rice noodles, offering a rich, tangy flavor.
Old Jar Sichuan Pickled Cabbage Double Beef Noodle SoupA hearty noodle soup featuring double beef slices and traditional fermented pickled cabbage in a tangy, savory broth.
Preserved Meat and Bamboo Shoot RiceA savory rice dish made with preserved meats, dried bamboo shoots, and fragrant rice, popular in southern China.
Fresh Vegetable and Pork Noodle SoupA dish made with rice noodles, stir-fried pork strips, and fresh vegetables, offering a balanced and flavorful meal.
Spicy Hot Pot Rice NoodlesSpicy hot pot rice noodles made with a rich broth, featuring tender meat and vegetables in a fiery, aromatic sauce.
Golden Sour Fish Noodle SoupA spicy and sour fish noodle soup made with fresh fish, rice noodles, and a tangy tomato-pepper broth, popular in Sichuan cuisine.