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祥龙生烫牛杂馆(北湖总店)

小吃快餐 · ⭐ 3.5

No. 7, Beihu Zheng Street, Annex 14

Dishes

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  Braised Egg

  Stewed eggs are a classic Chinese dish primarily made with eggs. The preparation involves boiling the eggs, peeling them, and then soaking them in a seasoned sauce made from soy sauce and spices until fully flavored. Stewed eggs have a deep color and rich, aromatic taste, making them a common delicacy at both home meals and banquets.
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  Original Flavor Hot Dry Noodles

  Original flavor hot dry noodles use alkaline noodles as the main ingredient, boiled and mixed with sesame oil, then seasoned with sesame paste, soy sauce, vinegar, chili oil, garlic paste, and radish cubes. The noodles are chewy, smooth, and rich in flavor.
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  Pan-fried Bun

  Pan-fried baozi is a Chinese pastry made with a flour-based dough wrapper filled with pork and cabbage, among other ingredients. After being rolled out, it is pan-fried in a flat-bottomed skillet until the bottom turns golden and crispy. To prepare, first season the filling, then wrap it in the dough and seal the edges by pinching. Add a small amount of oil to the pan, cook over low heat until the bottom is fragrant and browned, then add water and steam until the baozi is fully cooked.
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  Stir-Fried Double-Ingredient Noodles

  A hot dish featuring rice noodles cooked quickly in a rich beef and pork bone broth, served with tender meat and fresh herbs for a savory, satisfying meal.
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  Freshly Boiled Double-Ingredient Noodles

  A dish of fresh noodles cooked in beef and pork bone broth, served with ingredients prepared on demand for a rich, savory flavor.
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  Raw Boiled Offal

  Raw Boiled Offal is a dish made primarily with beef offal, including beef stomach, tongue, and heart, which are quickly blanched and served, offering a fresh and tender texture.
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  Beef Noodle Soup with Quick-Blanched Beef

  A quick-cooked beef noodle soup featuring tender slices of beef and rice noodles in a savory broth, often served with herbs and seasonings.
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  Quick-boiled Beef Kidney Noodles

  A dish featuring fresh beef kidneys quickly blanched in broth and served with rice noodles, offering a tender texture and savory flavor.
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  Pan-fried Bun

  Shengjian is a Chinese snack made by wrapping pork filling in dough and pan-frying it. The dough is rolled into round wrappers, filled with seasoned meat, sealed tightly, then placed in a flat pan with a small amount of water and oil. It is first pan-fried and then steamed to achieve a crispy bottom and soft top.

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