Wang Shiren's Noodles (Hengda Green Garden Store)
小吃面食 · ⭐ 3.7
No. 6467 Daxue Road
Dishes
Traditional Pork and Kimchi Rice NoodlesA classic Chinese dish featuring pork, kimchi, and rice noodles, stir-fried for a tangy and spicy flavor.
Taiwanese SausageTaiwanese sausage, made primarily from pork, is finely chopped, seasoned, and stuffed into casings. Using a unique baking technique, the sausage develops a slightly charred exterior while maintaining a tender and juicy interior, presenting an appealing red color. It can be sliced and served with rice or enjoyed directly as a snack.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Regular NoodlesRegular noodle soup features wide noodles with beef, pork, or eggs, garnished with green onions and cilantro, served with sauce or broth.
Oil-Poured Fried Sauce Rice NoodlesA savory dish of rice noodles tossed with fried sauce and finished with a pour of hot oil for aroma and flavor.
Secret-Recipe Duck NeckSpecial duck neck is made from duck neck, marinated and braised. It's first marinated with various spices and seasonings, then slowly stewed in a special broth to absorb the rich flavors.
Classic Oil-Poured NoodlesClassic oil-poured noodles are made with hand-pulled or cut noodles, topped with scallions, garlic, chili powder, and sesame seeds. After boiling and draining the noodles, seasonings are added, then hot oil is poured over the toppings to release the aroma.
Lao Wang's Braised PorkA traditional Chinese dish made with pork belly, slow-cooked in a savory sauce until tender and flavorful.
Spicy Pork VermicelliA spicy noodle dish made with minced pork, chili, and seasonings, served over soft vermicelli noodles.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.