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Huainan Beef Soup

小吃快餐 · ⭐ 3.8

Room 101, Building 045, Tianruncheng Block 7, No. 3, Liuzhou East Road, Taishan Subdistrict, Jinjiu Market Outer Shop No. 2

Dishes

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  Ice Pure Beer

  Ice pure beer is a refreshing alcoholic beverage made from malt, hops, water, and yeast, fermented and served chilled for a clean, crisp taste.
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  Shredded Tofu Skin

  Thousand-layer tofu skin silk is a dish made primarily from tofu skin, sliced into fine strands, blanched to remove odor, then stir-fried with葱,姜,蒜 or dressed with seasonings.
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  Signature Crawfish

  Our signature crayfish dish uses fresh live crayfish as the main ingredient, which are cleaned and then simmered with a variety of spices and seasonings. Key ingredients include crayfish, garlic, ginger, green onions, dried chili peppers, and Sichuan peppercorns. Prepared by stir-frying or braising, this method ensures the crayfish meat is well-seasoned and aromatic.
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  Huainan Beef Offal Noodles

  A traditional noodle dish featuring beef offal (tripe, intestines, lungs) simmered in a rich broth and served over noodles.
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  Huainan Beef Noodles

  Huainan beef noodles feature tender beef and noodles, with broth made from牛 bones and spices, seasoned with葱,姜,蒜, and garnished with香菜 or葱花.
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  Beef Noodle and Tofu Skin Soup

  A savory soup made with beef, noodles, and tofu skin, simmered slowly to create a rich, flavorful broth.
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  Beef Noodle Soup

  Beef noodle soup is made with beef and vermicelli. Beef chunks are stewed with ginger slices and green onions until tender, then rehydrated vermicelli is added and cooked further. Seasoning completes the dish, emphasizing a rich broth and harmonious flavors.
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  Sweet Potato Noodles

  Sweet potato vermicelli is a dish made primarily from sweet potato starch noodles. Soaked in warm water, the noodles are stir-fried or boiled with vegetables, meat, or seafood. Aromatics like scallions, ginger, and garlic are commonly used, along with soy sauce or oyster sauce for flavor.
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  Soft-boiled Egg

  A sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.

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