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Wusheng Jiemian (Longshou Branch)

小吃快餐 · ⭐ 4.2

Beside Wutan Car Wash, Longshou North Road

Dishes

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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Spicy Rice Noodle Soup

  A spicy rice noodle soup featuring tender beef, fresh vegetables, and a rich, numbingly hot sauce.
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  Old Jar Sichuan Pickled Vegetable Noodles

  Old jar sour cabbage rice noodles feature fresh rice noodles with fermented sour cabbage, pork or beef slices, and garnished with green onions and coriander. Cook noodles first, then add sour cabbage and meat to simmer, finishing with broth or water to taste.
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  Shredded Pork in Flatbread

  A traditional Shaanxi snack made by stuffing seasoned minced pork into a baked flatbread, offering a savory and satisfying bite.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Crispy Potato with Rice Noodles

  Potato and rice cracker stir-fry features small potatoes fried until crispy, paired with crunchy rice crackers, seasoned and tossed to absorb flavors while keeping potatoes soft.
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  Chicken Three Delicacies Rice Noodles

  A savory rice noodle soup featuring chicken, ham, and shrimp in a rich broth, served with vegetables and herbs.
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  Spicy Rice Noodles

  Spicy rice noodles are made with rice noodles as the main ingredient, combined with辅料 such as bean sprouts, tofu skin, and cilantro, then cooked in a special spicy chili sauce and broth. First, the rice noodles are blanched, then mixed with stir-fried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and other seasonings, finally served with hot soup or tossed directly for consumption.

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