Wang Sen Private Noodle Shop (Changchun Road Branch)
小吃面食 · ⭐ 4.1
No. 17 Changchun Road
Dishes
Spiced Beef SaladBeef salad is a cold dish made primarily with beef, which is boiled or blanched and sliced, then mixed with seasonings such as soy sauce, sesame oil, garlic, green onions, and chili oil. Optional vegetables like cucumber ribbons or carrot strips can be added according to taste.
Spiced Beef Tongue SaladA cold dish made by slicing boiled beef tongue and mixing it with garlic, cilantro, soy sauce, vinegar, and chili oil for a fresh, savory flavor.
Signature Beef Shank NoodlesA hearty dish featuring slow-cooked beef shank served over handmade noodles in a rich, savory broth.
Signature Braised Beef NoodlesSignature braised beef noodles, made with tender beef braised to perfection, resulting in juicy and flavorful meat. The noodles are handcrafted from premium flour, offering a chewy texture. Served with the original braised beef broth, delivering rich meaty and savory flavors. Garnished with green onions and cilantro for a refreshing touch.
Moon TendonA dish made from beef tendon, braised and sliced, then chilled and dressed with garlic and coriander for a savory flavor.
Moon NoodlesA Chinese dish featuring hand-pulled noodles with a savory, slightly spicy sauce and fresh vegetables.
Beef tendon noodlesNiu Jin Mian is a noodle dish primarily made with noodles and beef tendons. The beef tendons are simmered until soft and tender, then combined with chewy noodles and topped with a specially prepared sauce. After thorough mixing, it is ready to be enjoyed.
Beef Bone with MembraneA Chinese dish featuring beef bones and membranes, slow-cooked to tender perfection for rich flavor.
Beef Bone Noodle with Ox Tripe (Small)A small bowl of beef bone noodle soup featuring tender ox tripe and rich broth, a comforting classic.
Spicy KimchiKimchi is a dish made primarily from cabbage, seasoned with chili powder, garlic, and other spices. After washing and drying the cabbage, it is mixed evenly with a specially prepared chili paste and then fermented to allow full flavor absorption.