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Chaoji Li Ban Deng Noodles (Head Office)

小吃面食 · ⭐ 3.9

No. 41 Chaotian Road

Dishes

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  Small Noodles

  Small noodles are a Chinese dish made with noodles and a savory sauce or broth. Main ingredients include fine wheat noodles, minced meat, vegetables like bok choy and bean sprouts, scallions, and garlic. Cook the noodles, add the pre-made sauce or hot broth, then sprinkle with toppings.
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  Dry Stir-Fried Noodles with Meat Sauce

  Dry-stirred杂酱面 features noodles as the main ingredient, paired with a mixed sauce made from minced pork, doubanjiang (fermented broad bean paste), and sweet bean sauce. The sauce is stir-fried and then mixed with boiled noodles to evenly coat each strand. First, the noodles are cooked and drained; then the sauce is stir-fried until fragrant and combined with the noodles to ensure the sauce adheres evenly.
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  Dry Bowl Wide Noodles

  A hearty dish of wide noodles stir-fried with beef, vegetables, and savory sauce, served dry in a bowl.
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  Mixed Sauce Beef Wide Noodles

  Wide noodles topped with stir-fried beef mince and a mixed sauce made from fermented bean paste, soy sauce, and sugar. The dish features a savory-sweet flavor with rich meat aroma. The noodles are chewy, and the thick sauce coats them thoroughly.
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  Bench Noodles

  A traditional Chinese noodle dish featuring hand-pulled noodles, beef, greens, and a rich broth, often seasoned with chili oil.
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  Fried Egg

  Fried eggs are a simple and delicious home-style dish, primarily made with fresh eggs. The preparation involves beating the eggs and pouring them into a preheated frying pan, then cooking over medium-low heat until both sides turn golden brown and the aroma of eggs fills the air—ready to be served.
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  Beef Noodles with Beef Topping

  A classic Chinese dish featuring boiled noodles topped with tender beef slices and savory broth, often garnished with green onions and cilantro.
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  Braised Beef Noodles

  Beef noodle soup is a dish primarily made with beef and noodles. The preparation involves braising beef chunks to create a rich broth, then boiling the noodles and adding them to the soup, garnished with scallions, cilantro, and other seasonings to produce a flavorful and aromatic beef noodle soup.
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  Stewed Intestine Noodles

  A dish featuring stewed pork intestines served over noodles, seasoned with chili oil and herbs for a rich, spicy flavor.
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  Spicy Pea and Meat Sauce Noodles

  A Sichuan specialty noodle dish featuring hand-pulled wide noodles topped with a savory mix of mashed peas and spiced minced meat sauce, garnished with green onions and cilantro.
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  Spicy Broad Noodles with Pea and Meat Sauce

  A traditional Sichuan dish featuring hand-pulled noodles topped with a savory pea and meat sauce, known for its rich flavor and spicy kick.
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  Pea Noodles with Fried Sauce

  Pea fried sauce noodles are made with noodles as the main ingredient, combined with a fried sauce cooked from minced meat, doubanjiang (fermented broad bean paste), scallions, ginger, and garlic, then mixed with boiled pea kernels. To prepare, first cook the noodles. For the fried sauce, sauté the seasonings in oil, add the minced meat and stir-fry until cooked through, then add the sauce and water to simmer and infuse flavor. Finally, mix the sauce with the noodles and sprinkle with pea kernels before serving.
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  Spicy Pea Noodles

  Spicy Pea Noodles is a Chinese noodle dish made with wide noodles, peas, chili, and Sichuan peppercorns. The noodles are chewy, with a rich texture and a spicy, fragrant flavor, showcasing strong regional characteristics.

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