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Da Hai Nan Big Knife Cold Noodles

小吃快餐 · ⭐ 3.6

Tai'an Street

Dishes

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  Cold Noodles Salad

  Cold noodles tossed with shredded cucumber, carrot, and bean sprouts, then dressed in a sauce made from soy sauce, vinegar, sesame oil, garlic, and chili oil. Noodles should be rinsed under cold water and drained to ensure a smooth texture.
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  Rolled Cold Noodles

  Danmian is a cold dish made from wheat flour-based rice noodles, layered with shredded cucumber, carrot, and bean sprouts, then seasoned with sauces like vinegar, soy sauce, chili oil, and garlic paste. The dough is washed to extract gluten, then steamed or boiled into thin sheets, cooled, topped with ingredients, rolled up, and sliced.
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  原味麻花

  原味麻花是一种以面粉为主要原料，加入水和少量盐搅拌成面团，经揉制、搓条、盘绕后油炸而成的传统小吃。成品呈金黄色，质地酥脆，口感香醇。
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  Radish Kimchi

  Radish kimchi is a traditional Korean fermented vegetable dish made from small radishes seasoned with chili, garlic, ginger, and fish sauce. It has a tangy, spicy flavor and is commonly served as a side dish.
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  Dry Rice Strawberry Juice

  Dry rice strawberry juice is a drink made mainly with fresh strawberries, sugar, and water. It has a refreshing taste with natural fruit aroma and sweetness.
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  Dry Rice Grape Juice

  Dry rice grape juice is a drink made mainly from grapes, usually served with dry rice. The method involves squeezing fresh grapes and mixing them with sugar and water to make a refreshing, slightly sweet beverage.
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  Durian-flavored Twisted Dough Stick

  A twisted dough stick flavored with durian, deep-fried to a crispy texture with a rich, sweet aroma.
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  Old-Style Scallion Oil Cake

  A traditional Chinese flatbread made with flour, scallions, and oil, pan-fried until golden and crispy.
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  Suzi Leaf Kimchi

  A fermented vegetable dish made from suzi leaves, seasoned with chili, garlic, ginger, and salt. It has a tangy and spicy flavor, commonly served as a side dish in Chinese cuisine.
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  Kimchi

  Kimchi is a fermented vegetable dish made from napa cabbage seasoned with chili powder, garlic, ginger, fish sauce, rice paste, and various seasonings. The cabbage is cut, salted, coated with the seasoning, and sealed in a container to ferment for several days to weeks, developing its distinctive flavor.

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