Encounter Small Noodles (Tianhe Airport T3 Departure Level Branch)
小吃面食 · ⭐ 4.2
Unit 4D1-34-01, beside Entrance 5, T3 Terminal, Tianhe International Airport
Dishes
Sichuan Duck Blood Hot PotSichuan duck blood hot pot features duck blood with bean sprouts, potato slices, lotus root slices, and luncheon meat, cooked in a special spicy麻 (numbing) broth. Duck blood cubes are simmered with vegetables in a small pot using chili, Sichuan pepper, and fermented broad bean paste.
Red Bowl Mixed NoodlesRed Bowl Noodles is a dish made with noodles, pork mince, greens, and bean sprouts. Cooked noodles are mixed with stir-fried meat and vegetables, then tossed in a savory sauce for a rich flavor.
Spicy Numbing DumplingsLao Ma Chao Shou is a traditional snack made primarily with pork filling and dumpling wrappers. The seasoned pork filling is wrapped in dumpling skins to form chao shou. It is then boiled in a spicy and numbing broth, and finally garnished with chopped green onions and sesame seeds for added aroma.
Scallion Crispy Bone Soup DumplingsCong Su Gu Tang Chao Shou is based on a rich broth made by simmering pork bones, enhanced with crispy fried green onions for added aroma. Minced pork is wrapped in dumpling wrappers, then boiled and served together with the bone broth and fried green onions. The deep richness of the broth blends harmoniously with the fragrant crispiness of the green onions, adding layers of flavor to the dumplings.
Soft Cartilage Dumplings with Spicy Hot PotSoft cartilage meatballs in a small pot, made with pork cartilage and meatballs, paired with vegetables like cabbage, potatoes, and bean sprouts, simmered in a specially prepared broth with chili, Sichuan peppercorns, and doubanjiang.
Sauce-Flavored Braised Beef Hot PotA small pot dish featuring braised beef in a savory sauce, paired with vegetables like cabbage, bean sprouts, and potatoes, simmered in a special braising sauce and broth.
Sour Cabbage Braised Pork NoodlesSour Cabbage Braised Pork Noodles: Made with sour cabbage and braised pork belly as the main ingredients, served with noodles cooked in the flavorful broth. The sour cabbage is refreshing and appetizing, while the braised pork is rich and not greasy. The noodles absorb the savory broth, becoming more flavorful. This dish offers a rich and layered taste experience.
Sour Cabbage Braised Pork RiceSuancai Braised Pork Rice is a dish primarily made with sour cabbage and pork belly. The preparation involves cutting the pork belly into small cubes and stewing it together with sour cabbage, allowing the meat to fully absorb the tangy flavor of the cabbage. The stewed pork and sour cabbage are then poured over steaming hot rice.
Sour Cabbage Beef NoodlesSour Cabbage Beef Noodles: Tender beef is paired with tangy, crisp sour cabbage, carefully cooked to create a rich broth and chewy noodles. First, the beef is stewed until tender, then stir-fried with sour cabbage and seasonings until fragrant, finally mixed with boiled noodles to present a dish that excels in color, aroma, and taste.
Sour Cabbage Pork Intestine NoodlesSour Cabbage Pork Intestine Noodles: Made with hand-pulled noodles, this dish features a unique combination of sour cabbage and pork intestines. After the noodles are cooked, they are mixed with stir-fried pork intestines and sour cabbage, then topped with a generous amount of rich broth to create a distinctive flavor and texture.
Sunshine Tomato Beef NoodlesSunshine Tomato Beef Noodles feature fresh tomatoes and beef brisket. Tomatoes are stir-fried and simmered into a rich broth, while beef is cut into chunks and stewed until tender. Handmade or machine-made noodles are added to the soup and garnished with green onions or cilantro.