Wang Ping Noodles (Banpo East Street Branch)
小吃快餐 · ⭐ 3.7
No. 42, Banpo East Street, Unit 3, Floor 3, No. 26 Building, Banpo Residential Community
Dishes
Soulful Braised EggA soulful braised egg made by slowly simmering eggs in a savory sauce with spices, resulting in a rich and aromatic flavor.
Minced Pork CakeA dish made of minced pork mixed with starch, wrapped in thin dough and steamed, offering a tender and juicy texture.
Vegetable Egg Fried RiceA classic Chinese dish made with rice, eggs, and fresh vegetables, stir-fried to perfection for a balanced and satisfying meal.
Stir-Fried Beef Tendon NoodlesStir-fried beef tendon noodles is a Chinese dish featuring beef tendons and noodles. After pre-processing, the tendons are sliced and stir-fried with noodles, along with scallions, ginger, garlic, soy sauce, and cooking wine until flavorful. The tendons are tender yet chewy, and the noodles absorb the sauce for a rich taste.
Tomato NoodlesTomato rice noodles is a dish made with rice noodles and fresh tomatoes. The noodles are cooked and simmered with diced tomatoes, absorbing their sweet and sour juices. A touch of chopped scallions and garlic enhances the flavor, resulting in a refreshing taste with a rich broth.
Pure GlutenPure gluten is made by washing wheat flour to remove starch, resulting in a chewy texture commonly used in stir-fries or stews.
Soy Sauce Fried RiceSoy sauce fried rice is a simple and delicious home-style dish. The main ingredients are rice, soy sauce, and a适量 of oil. The method involves mixing leftover rice with soy sauce, then stir-frying it in hot oil until the grains are separate and the color is bright red.
Spicy Hot Pot NoodlesA spicy hot pot dish featuring thin wheat noodles cooked in a rich, numbingly spicy broth with vegetables, tofu, and meat.
Yellow Noodle Skin Dan Dan Noodles MixA spicy and flavorful noodle dish combining yellow noodle skins with traditional Dan Dan sauce, minced meat, and crushed peanuts.
Yellow Noodles with Sausage MixA fusion snack made by wrapping sausage or blood sausage in yellow noodles, then pan-fried or steamed for a soft and crispy texture.