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Nan Hutong

小吃快餐 · ⭐ 4.3

Room 63-1, No. 56 Qingzhen Road

Dishes

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  Braised Beef Tripe

  Bā kǒu tiáo is a dish made primarily from pork or beef oral tissues, blanched and deodorized, then marinated and stir-fried quickly or simmered slowly to achieve a tender, elastic texture.
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  Ox Tail

  Made with beef tails as the main ingredient, simmered with scallions, ginger, star anise, and other spices until tender, resulting in a rich, flavorful broth. Season with soy sauce and cooking wine for enhanced taste.
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  Ox Bone Soup

  Beef bone soup uses beef bones as the main ingredient, simmered for hours after blanching to infuse marrow and gelatin into a rich broth. Add ginger slices and scallions to enhance flavor and reduce odor; some recipes include carrots and corn for added taste.
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  Tendon Cake

  Noodles are a thin, delicate wheat-based food, made primarily from flour and carefully kneaded and pan-fried. The preparation process includes mixing the dough, letting it rest, rolling it out, and then cooking it on a griddle. The finished product is transparent and elastic, perfect for wrapping around various dishes.
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  Steamed Milk Custard

  A dessert made by steaming a mixture of milk, eggs, and sugar until smooth and creamy. It has a delicate texture and rich dairy flavor.
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  Steamed Beef

  Steamed beef is a Chinese dish made by steaming beef with seasonings like ginger, scallions, and soy sauce, resulting in tender and flavorful meat.
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  Steamed Beef Tongue

  A dish made by steaming beef tongue after marinating, resulting in a tender and flavorful texture.
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  Pickled Vegetable King's Whip

  Pickled Vegetable King's Whip is a distinctive dish made primarily with pork tendon, combined with various pickled vegetables. Key ingredients include cleaned pork tendon, pickled cucumbers, pickled radishes, pickled chili peppers, and other preserved vegetables. The pork tendon is first blanched to remove any undesirable odors, then stewed with scallions, ginger, and cooking wine until tender. In a separate pan, the pickled vegetables are stir-fried until fragrant, then the stewed pork tendon is added and stir-fried together. The dish is seasoned with soy sauce, sugar, and other condiments before reducing the sauce. The final dish has a rich reddish-brown color, with the pork tendon offering a chewy texture and the pickled vegetables providing a salty, crisp, and unique flavor.
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  Sour Cabbage Beef

  Suancai Beef is a dish made primarily with beef and pickled cabbage. Thinly sliced or shredded beef is stir-fried or stewed with seasoned pickled cabbage, often enhanced with ginger and garlic. The cooking emphasizes the balance between the tangy flavor of the cabbage and the tenderness of the beef for a rich taste.
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  Yellow Flower Vegetable and Beef Stir-fry

  A Chinese home-style dish made with dried yellow flowers and beef, stir-fried for a savory and tender taste.

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