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Silly Mae Beef Noodle & BBQ (Shi Ti Bu Branch)

小吃面食 · ⭐ 4.2

Shop adjacent to Hanting Hotel, Chaoyang Road

Dishes

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  Lanzhou Lamian

  Lanzhou hand-pulled noodles, featuring handmade noodles served in a rich beef broth, topped with sliced beef, green onions, yellow beansprouts, and white radish, presenting an enticing combination of color, aroma, and flavor.
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  Cold Dish

  Cold dishes are prepared by cooking, marinating, or eating raw ingredients, then cooling them to room temperature or refrigerating before serving. Common ingredients include cucumber, tofu skin, jellyfish, chicken breast, wood ear mushrooms, and carrots. Preparation methods include mixing, pickling, blanching, and freezing.
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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Xinjiang Big Plate Chicken

  Xinjiang large plate chicken is a dish made from ingredients such as chicken, potatoes, and chili peppers. First, the chicken is cut into pieces and stir-fried with spices, then vegetables like potatoes and chili peppers are added, and it is slowly stewed until fully flavored. Finally, the sauce is reduced and served on a plate.
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  Xinjiang Noodle Stir-Fry

  Xinjiang拉条子 is a noodle dish made with hand-pulled noodles as the main ingredient, combined with beef or mutton, onions, green peppers, and other ingredients. The noodles are made by kneading and resting the dough before being hand-pulled, resulting in a chewy texture. To prepare, first sauté the meat until fragrant, then add vegetables and stir-fry. Next, add seasonings and适量 water, bring to a boil, and finally mix in the noodles to allow them to fully absorb the sauce.
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  Ethnic Yogurt

  Ethnic yogurt is a drink made primarily from cow or goat milk, fermented with lactic acid bacteria. Fresh milk is heated, cooled to the right temperature, inoculated with starter culture, and left to ferment for several hours until it thickens and develops a tangy flavor, then chilled to set.
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  Grilled Lamb Tendons

  Roast lamb tendons is a dish primarily made with lamb tendons as the main ingredient. To prepare it, the lamb tendons are first marinated to absorb flavors, then placed on a grill and slowly roasted over appropriate heat until the outside is crispy while the inside remains tender. During the process, a specially prepared barbecue sauce can be brushed on to enhance the flavor.
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  Special Dry-Fried Noodles

  Special dry-fried noodles made with noodles, vegetables, meat, or seafood, stir-fried quickly at high heat. Noodles are boiled, drained, then tossed in a hot pan with chopped ingredients and seasonings to achieve a slightly charred surface and rich flavor absorption.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Sarema Beef Noodles

  Selimai beef noodles feature tender beef and noodles, with onions and carrots, all simmered in a spiced beef broth.
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  Crispy Naan Stir-Fried with Chinese Cabbage

  Sufu Fried Lotus Leaf is a specialty dish featuring crispy flatbread and tender lotus cabbage as main ingredients. To prepare, first cut the flatbread into pieces and deep-fry until golden and crunchy. Then quickly stir-fry the lotus cabbage, and finally combine with the flatbread pieces, adding seasonings to taste.

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