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Gongwa City Lu Zhou Noodles & Knife-Cut Noodles

小吃面食 · ⭐ 3.8

West Courtyard, North Zone, China Railway Corporation Second Residential Area

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Braised Pork and Steamed Bun

  Stewed Pork Intestines and Fried Dough with Flatbread is a traditional Beijing snack, primarily made from pig intestines, pig lungs, fried tofu, and flatbread. The ingredients are simmered in a seasoned broth and served with sauces and seasonings. Flatbread, a type of dough-based food, can be soaked in the stewed broth before eating, enhancing its flavor.
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  Ginger-Flavored Century Egg

  姜汁松花蛋 is a Chinese cold dish primarily made with century eggs (pidan). The preparation involves slicing the century eggs into wedges and arranging them on a plate, then serving with a sauce made from fresh ginger juice, vinegar, and light soy sauce, offering a rich and flavorful taste.
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  Braised Pork Noodles with Hand-cut Style

  Xiaodun Rou Daoxiao Mian features pork and hand-cut noodles as its main ingredients. First, the pork is stewed until tender and flavorful, then freshly made noodles are boiled and served with the rich stewed meat broth, topped with chopped green onions and other seasonings.
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  Small Bowl Regular Braised Pork

  Small bowl of ordinary braised dishes is a Chinese snack featuring pig intestines, lungs, tofu puffs, and baked bread, slow-cooked in a special sauce and usually served with garlic paste and cilantro.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Crisp Bamboo Shoot Strips

  Crisp bamboo shoot salad is a cold dish made primarily from fresh bamboo shoots. Peel and slice the shoots into thin strips, salt them briefly, squeeze out the water, then mix with garlic, vinegar, soy sauce, sesame oil, and a touch of sugar. Simple to prepare, it retains the crunchy texture of the bamboo shoots.
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  Special Pickled Cucumbers

  Special pickled cucumbers use fresh cucumbers, washed and sliced, salted to remove excess water, then mixed with garlic, chili, vinegar, sugar, and soy sauce, sealed and marinated for several hours or overnight to absorb flavors.
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  Premium Pork Intestine Stew

  Premium pork intestine stew features cleaned and blanched intestines slowly braised with spices and seasonings, resulting in a richly colored, tender, and flavorful dish.
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  Tomato and Egg Knife-Pressed Noodles

  Tomato and egg knife-cut noodles is a home-style noodle dish made primarily with tomatoes, eggs, and hand-cut noodles. The noodles are chewy and paired with a delicious tomato and egg soup sauce, presenting an appealing color and aroma.

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