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Xiyu Foods Lanzhou Laoma Noodles (Shunyi Store)

地方菜 · ⭐ 3.6

Jinhan Lügang

Dishes

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  Potato and Pork丁 Noodles

  Potato and pork diced noodles is a Chinese dish featuring potatoes and pork as main ingredients. Diced potatoes are mixed with cooked pork bits, seasoned with sauce, salt, scallions, and ginger, then combined with boiled noodles.
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  Small Cold Dish

  A cold appetizer made with fresh vegetables and cooked ingredients like cucumber, carrot, tofu skin, seaweed, and egg, sliced or shredded and mixed with seasonings such as soy sauce, vinegar, sesame oil, garlic, and chili oil, then chilled before serving.
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  Small Plate Beef

  Skillet beef is a dish made primarily with beef, typically using tenderloin or shank slices stir-fried with onions and green peppers, seasoned with soy sauce, cooking wine, and starch for marinating and cooking, then thickened and finished with a glossy sauce.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Signature Ramen

  Signature ramen features hand-pulled noodles in rich bone or chicken broth, topped with braised beef, soft-boiled egg, greens, and scallions. The noodles are chewy, the broth flavorful, and the ingredients abundant.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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