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Anyang Dao Lu Meng Ban Mian Niu Za Mian

小吃快餐 · ⭐ 3.9

No. 215, Anyang Road

Dishes

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  天水凉粉

  天水凉粉是一道以豌豆淀粉为主要原料制作的凉菜，将淀粉加水调匀后蒸制成熟，冷却后切成条状或块状。食用时通常加入蒜泥、醋、酱油、辣椒油、香菜、芝麻酱等调料拌匀，口感爽滑筋道。
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  天水特色浆水面

  天水特色浆水面是以面粉制成的面条为主料，搭配用蔬菜（如芹菜、白菜等）发酵后的浆水作为汤底。制作时将面条煮熟后过冷水，再加入酸浆水和调味料拌匀，最后浇上由浆水调制的汤汁，配以蒜末、辣椒油等辅料。
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  Hand-Kneaded Noodles

  Hand-pulled noodles are made by hand-kneading wheat flour and water, then rolled and cut into strips. The dough is repeatedly kneaded until smooth, rolled thin, sliced, and cooked for use in soups or stir-fries.
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  Oil-Poured Noodles

  Oil-poured noodles are a dish primarily made with noodles, enhanced by pouring hot oil over them. After boiling the noodles, they are drained and sprinkled with scallions, chili powder, and other seasonings, then topped with hot oil to release the aroma of the spices, allowing the noodles to fully absorb the flavors.
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  浆水面片

  浆水面片是一道以面粉制成的面片为主料，搭配酸浆水（发酵后的米汤或面汤）煮制而成的传统面食。制作时将面团擀成薄片后切条，放入沸水中煮熟，再加入酸浆水、蔬菜（如白菜、胡萝卜）和调味料煮制，最后可加入少许油泼辣子或蒜末提香。
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  潼关肉夹馍肥瘦

  潼关肉夹馍肥瘦以烤制的白吉馍为载体，内夹炖煮至软烂的五花肉和瘦肉，肉质酥烂，肥而不腻，瘦而不柴。制作时将猪肉用香料和调料慢火炖煮，再切碎拌入汤汁，夹入馍中食用。
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  Baked flatbread

  Baozi is a Chinese pastry made primarily from flour, water, and yeast. It is prepared by mixing the dough, allowing it to ferment, rolling it out, and then baking it. After baking, the baozi has a golden, crispy crust and a soft, flaky interior.
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  特色手工面皮

  特色手工面皮以面粉为主料，经和面、醒面、擀面、切条等工序制成，口感筋道。可搭配各种酱料或炒制食材食用，常见做法包括凉拌、热炒或煮汤。
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  Saozi Noodles

  Saozi noodles are made primarily with noodles and pork, combined with various vegetables and seasonings. After boiling the noodles, they are topped with a rich sauce made by stir-frying diced pork, yellow chrysanthemum flowers, wood ear mushrooms, and other ingredients. The soup has a bright red color and features abundant ingredients.
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  Spicy and Sour Noodles

  Sour Spicy Noodles: Made primarily from sweet potato noodles, this dish is enhanced with ingredients such as bean sprouts, crushed peanuts, and soybeans. The sweet potato noodles are boiled and then topped with a specially prepared sour and spicy sauce, followed by the addition of the配料. The texture is smooth and slippery, and the broth is tangy and spicy.

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