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Xin Hongyun Nine Records Beef Noodle (Expo Branch)

小吃快餐 · ⭐ 4.5

闽江路227号

Dishes

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  Braised Delicacies

  Braised dishes are a traditional food preparation method, primarily using various meats, soy products, and vegetables as ingredients. The cooking process involves soaking the ingredients in a seasoned braising liquid made from soy sauce, sugar, and spices, then slowly simmering them until fully infused with the aroma and flavor of the broth.
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  Char Siu Double Combo Clay Pot Rice

  A Hong Kong-style dish featuring sweet and savory char siu and chicken, served over rice in a clay pot with crispy bottom layer.
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  Beef Shank Pot

  A hearty pot of beef shank stewed with vegetables, tender and flavorful.
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  Oil-fried gluten noodles

  Oil-fried gluten balls are made from wheat dough that is fermented and then deep-fried, forming hollow spherical shapes with a crispy outer shell and a porous interior. To prepare them, the dough is shaped into small balls and fried in hot oil until they expand, turn golden brown, and are then drained of excess oil. They are commonly used in stir-fries or stews, absorbing the broth to create a rich and flavorful texture.
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  Thai Duck Feet

  Thai duck feet marinated with fish sauce, lime juice, chili, and lemongrass for a tangy and spicy flavor.
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  Braised Tofu in Chaoshan Style

  A dish of soft tofu simmered in a savory sauce with soy sauce and spices, popular in southern China.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Beef Brisket and Offal Hot Pot

  A hearty hot pot featuring beef brisket and offal, slow-cooked with vegetables for rich, savory flavor.
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  Beef Brisket and Pig's Trotter

  Made from beef brisket and pig's trotter, braised to perfection. The beef is tender with a rich texture, while the trotter offers a crisp yet chewy bite. Combined, they deliver deep flavor and aromatic richness.
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  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
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  Cured Meat Double Delight Clay Pot Rice

  Rouwei Shuangpin Baozi Fan features rice cooked with cured sausage and cured pork in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom. Sliced腊味 are placed on the rice, then water is added and simmered covered.

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