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Wugu Xiang Mud Bowl Folk Food & Buckwheat Noodles (Wucheng Branch)

晋菜 · ⭐ 3.7

No. 34 Wucheng East Street

Dishes

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  Dry-Braised Organic Cauliflower

  A dish made with fresh organic cauliflower stir-fried with garlic and chili, offering a crisp texture and rich aroma.
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  Spicy Pot-Braised Tofu

  Dry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
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  New-style Boiled Pork Slices

  A modern take on the classic Sichuan dish, featuring tender pork or beef slices in a spicy, numbing broth with vegetables.
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  Liangshan Braised Pork

  A traditional Chinese dish made with pork belly, slow-cooked in a savory sauce until tender and flavorful.
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  Bubble Oil Cake

  Bubble oil cake is a traditional Chinese pastry made from flour, sugar, oil, and water. The dough is rolled thin, folded into small pieces, and deep-fried until bubbles form on the surface and the inside becomes soft. It has a crispy exterior and a sweet, tender interior.
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  Full-Mouth Fragrant Sauce-Steamed Duck

  Selected premium duck meat is marinated and steamed, resulting in a crispy skin and tender flesh. Treated with a special sauce blend combining soy sauce and five-spice flavors, delivering rich, savory, and aromatic taste.
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  Old Beijing Crispy Meatballs

  Old Beijing dry-fried meatballs are a traditional Chinese dish made primarily from pork filling and chopped scallions and ginger. The mixture is seasoned, shaped into balls, and deep-fried until the exterior turns golden and crispy. No water is added during preparation—instead, the natural moisture in the meat filling helps form the shape. After frying, the meatballs have a tender and juicy texture.
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  Pan-Fried Pork with Hand-Torn Noodles

  A traditional Shanxi dish featuring pan-fried pork slices stir-fried with handmade 'tikjian' noodles, seasoned with vegetables for a savory and satisfying meal.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Golden Sweet Potato Pastry

  Golden sweet potato pastries use mashed sweet potatoes as the main ingredient, mixed with sugar and flour to form a filling. The outer crust is made from flour, oil, and water, wrapped around the filling, sealed, and deep-fried until golden and crispy. The exterior is fragrant and crunchy, while the inside is soft, sticky, and sweet.

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