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Wuniu Braised Beef Noodle Soup and Beef Fried Rice

小吃快餐 · ⭐ 3.9

No. 569 Xinyuan Road

Dishes

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  Wuniu Pickled Cabbage Beef Fried Rice

  Wuniu Pickled Cabbage Beef Fried Rice is a fried rice dish made with beef, pickled cabbage, and rice. Beef slices are stir-fried with pickled cabbage and then mixed with rice, resulting in a rich and fragrant flavor.
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  Spicy Pepper Chicken Offal

  Stir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
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  Beef Boneless Stir-Fried Rice

  Beef boneless stir-fried rice is a Chinese staple made with beef boneless meat, rice, scallions, ginger, and other ingredients. It has a fresh and fragrant taste with tender meat.
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  Braised Beef Brisket with Potatoes

  A classic Chinese home-style dish made by braising beef brisket and potatoes in a savory sauce until tender, with rich, deep flavors.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Braised Green Pepper with Tiger Stripes

  Hǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
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  Iron Rod Yam

  Iron rod yam is a dish primarily made with iron rod yam. After peeling, it's sliced or diced and can be stir-fried, stewed, or steamed. Add葱姜蒜 sparingly to enhance flavor while preserving its natural taste.
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  Fresh Beef Stew

  A hearty stew made with fresh beef and vegetables, slowly cooked to tender perfection in a clay pot.
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  Cucumber and Egg Stir-Fry

  Cucumber and egg stir-fry is a home-style dish made primarily with fresh cucumbers and eggs. The preparation is simple: first, wash the cucumber and slice it; beat the eggs and set aside. Next, heat a wok with oil, pour in the egg mixture once the oil is hot, and stir-fry until the eggs solidify into chunks—remove and set aside. Then, add more oil to the wok, stir-fry the cucumber slices until just cooked through, and finally mix in the previously cooked egg chunks. Season with an appropriate amount of salt, stir well, and serve.

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