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Mai Xiang Iron Pot Braised Noodles (Yufeng Garden Branch)

小吃面食 · ⭐ 4.6

No. 36, Floors 1–2, Yukeng Garden, Xueyuan Road

Dishes

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  Mixed Cold Dishes

  A cold mixed vegetable platter consists of various fresh vegetables and soy products, commonly including cucumber, carrot, wood ear mushroom, tofu skin, and seaweed. After blanching or soaking, the ingredients are cut into strips or threads and mixed with seasonings to create a flavorful dish. No heating is involved in the preparation process; instead, the flavors are primarily enhanced by the dressing.
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  招牌排骨焖面

  招牌排骨焖面以猪肋排和手工面条为主要食材，将排骨焯水后与葱姜蒜、酱油、料酒等调料一同炖煮至软烂，再加入面条焖制，使面条充分吸收汤汁的香味。
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  排骨南瓜焖面

  排骨南瓜焖面是一道以猪排骨和南瓜为主要食材的中式菜肴。排骨先焯水去腥，与南瓜块一同放入锅中，加入适量水和调味料，小火焖煮至排骨软烂、南瓜熟透。随后将煮好的面条铺在食材上，继续焖煮使面条吸收汤汁，直至入味。成品面条软糯，排骨鲜香，南瓜绵甜。
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Vegetable Stew Noodles

  Vegetable焖面 features多种 vegetables like potato, carrot, green pepper, string beans, and mushroom. Noodles and veggies are cooked together with soy sauce, salt, sugar, and water until noodles absorb the broth and vegetables become tender.
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  Classic Braised Pork with Noodles

  Classic braised pork with noodles uses fatty pork belly, noodles, scallions, ginger, garlic, star anise, and soy sauce. The pork is first stewed until tender, then noodles are added to absorb the rich meat juices.
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  Stir-Fried Beef Noodles

  Fresh beef stewed noodles made with tender beef and noodles, simmered with onions, ginger, garlic, and spices, then mixed with cooked noodles to absorb the rich broth.
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  Braised Chicken Thigh Noodles

  Chicken thigh stewed noodles is a Chinese dish featuring chicken thighs and noodles. The marinated chicken thighs are stir-fried with onions and garlic, then simmered in water or broth until tender. Cooked noodles are added and mixed well to absorb the sauce, then gently steamed to enhance flavor.

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