Big Face Cat Five Yuan Large Bowl Noodles (Medical College Branch)
小吃面食 · ⭐ 3.6
Unit 81, No. 130-18A, Huanghe North Street, No. 1
Dishes
Cold NoodlesCold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
Cantonese腊肠 Egg Fried RiceCantonese sausage fried rice is made with rice, Cantonese sausage and eggs. Sausage slices are stir-fried with beaten eggs, then mixed with leftover rice to absorb the rich flavors.
Signature Pork SpineA flavorful dish featuring slow-cooked pork spine marinated in a secret sauce, tender and aromatic.
Xinjiang NaanXinjiang naan is a flatbread made from flour, water, salt, and yeast, often enhanced with mutton or vegetable oil. After fermentation, the dough is rolled into rounds and baked until golden and crispy. Common fillings include lamb, onions, and cumin; it can also be eaten plain.
Egg Sausage Fried Rice NoodlesA stir-fried dish made with rice noodles, egg sausage, and vegetables, popular in Chinese households.
Abu Jingwu Chicken ThighA dish featuring tender chicken thighs marinated in a secret sauce and pan-seared to perfection, with a crispy exterior and juicy interior.
Sichuan-style Duck Neck with Betel PepperDuck neck marinated and stir-fried with Sichuan peppercorns for a numbing, aromatic flavor.
Chicken Xinjiang Fried Rice NoodlesA flavorful dish combining tender chicken and chewy rice noodles, stir-fried with vegetables and spices typical of Xinjiang cuisine.
Chicken Xinjiang Fried Rice NoodlesA spicy stir-fried noodle dish made with chicken, rice noodles, and vegetables, seasoned with chili sauce and soy sauce.
Chicken Egg Fried RiceA classic Chinese dish made with diced chicken, eggs, and fried rice, seasoned to perfection.