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Special Beef Bone Noodles (Xieyuan Lane Branch)

小吃面食 · ⭐ 4.1

No. 5, Xieyuan Lane

Dishes

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  Linhai Noodles

  A dish made with rice noodles and seafood, featuring a fresh and savory flavor.
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  Shengzhou Rice Cake

  Shengzhou rice cake is a traditional dish from Shengzhou, Zhejiang, made from glutinous rice flour and steamed to a soft, chewy texture. It's commonly stir-fried with pork or vegetables, or served in soup.
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  Handmade Noodles

  Handmade noodles are made by kneading flour and water into dough, then rolling and cutting it into strips before boiling. Main ingredients are flour and water, with eggs optionally added for texture. No machinery is used—each noodle is shaped by hand, giving unique thickness and elasticity.
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  Signature Beef Bone Noodles

  A rich beef bone broth is simmered for hours and served with tender bones and chewy handmade noodles, delivering a deeply savory and satisfying experience.
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  Signature Beef Bone Rice

  A hearty dish featuring slow-cooked beef bones served over steamed rice, rich in flavor and comfort.
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  Fried Tofu Pockets

  Fried tofu is made by deep-frying tofu until the outside becomes crispy while the inside stays soft. Made from soybean-based tofu, it's cut into pieces and fried in hot oil until puffed and set, ready to eat as-is or use in cooking.
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  Steamed Beef Brisket

  A Cantonese cold dish made by simmering beef brisket until tender, then slicing and serving chilled to preserve its natural flavor.
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  Rice Vinegar

  Rice vinegar is a seasoning made primarily from rice through fermentation. Rice is steamed, mixed with koji for saccharification and alcohol fermentation, then converted to acetic acid by acetobacter, resulting in a sour liquid condiment.
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  Braised Beef Tendon

  A Chinese dish made by slow-cooking beef tendon with soy sauce, sugar, and wine until tender and flavorful.
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  Sour Cabbage Beef Noodles

  Sour Cabbage Beef Noodles: Tender beef is paired with tangy, crisp sour cabbage, carefully cooked to create a rich broth and chewy noodles. First, the beef is stewed until tender, then stir-fried with sour cabbage and seasonings until fragrant, finally mixed with boiled noodles to present a dish that excels in color, aroma, and taste.

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