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Stone Noodle House (Oupeng·Bilanhe No.1 Branch)

小吃面食 · ⭐ 3.6

No. 31 Shop, Rear Entrance of Bilan River, Biquan Subdistrict (opposite Shuangshuang Supermarket)

Dishes

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  Dry Stir-Fried Noodles

  A Chinese dish made by stir-frying noodles with meat and vegetables in a savory sauce, resulting in a flavorful and slightly tangy dish.
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  Dan Dan Noodles

  Dan zha mian features noodles topped with a savory sauce made from minced pork, doubanjiang, and sweet bean sauce. Cooked noodles are mixed with the fragrant sauce and optionally garnished with cucumber strips and bean sprouts.
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  Beef Tendon Daoxiao

  A dish featuring tender beef tendon served with hand-cut noodles, offering a rich and satisfying texture.
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  Beef Noodles

  Beef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
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  Spicy Sour Cabbage Pork Noodles

  A flavorful noodle dish made with rice noodles, pork strips, and fermented cabbage in a savory broth, known for its tangy and spicy taste.
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  Fatty Beef Daoxiao Noodles

  A Chinese dish featuring tender fatty beef slices served with hand-cut noodles, often cooked in a savory sauce or broth.
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  Stewed Intestine Noodles

  Fatty intestine noodles is a noodle dish primarily made with fatty intestines and noodles. The cooked fatty intestines are sliced and stir-fried with seasonings, then set aside. After the noodles are boiled, the stir-fried fatty intestines are poured over them, and garnished with chopped green onions and cilantro.
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  Spicy Broad Noodles with Pea Paste

  Wan Za Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. The preparation involves mixing cooked noodles with stir-fried mixed sauce and tender, stewed peas, resulting in a rich and satisfying texture.
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  Pork Trotter Noodles

  Pig trotter noodles are a dish made primarily with pig trotters, which are simmered until tender and then served with noodles. The pig trotters are usually blanched first to remove any odor, then slowly stewed with seasonings so that the gelatin infuses into the broth. Finally, the stewed trotters are mixed with cooked noodles, resulting in a rich broth, soft and succulent trotters, and chewy noodles.

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