Qiling Yang Shuo (Xindu Hotel Branch)
小吃面食 · ⭐ 3.6
No. 22, Bei Street, with Annex No. 3
Dishes
Sheep Blood with Rice NoodlesSheep blood is cleaned and mixed with rice noodles, chili oil, coriander, and garlic for a savory, smooth texture—ideal as a side dish for noodle soup in Hunan cuisine.
Pickled Chili Lamb Tripe BowlA bowl of tender lamb tripe stir-fried with pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
Pickled Chili Lamb Tripe NoodlesA spicy and tangy noodle dish featuring tender lamb tripe, rice noodles, and pickled chili sauce.
Pickled CabbageA fermented cabbage dish made by salting and aging cabbage, known for its tangy and spicy flavor.
Braised Lamb NoodlesA dish of lamb braised in a savory sauce, served with rice noodles for a rich and comforting meal.
Braised Lamb NoodlesBraised lamb noodles feature tender lamb simmered in a rich broth, served with rice noodles for a savory and satisfying meal.
Offal Small BowlA small bowl of lamb offal stewed with spices, known for its rich flavor and hearty texture.
Large Bowl of LambA hearty dish made with tender lamb and vegetables, slow-cooked in a rich broth for deep flavor.
Sour Cabbage Rice NoodlesSuancai Mi Xian is a dish made with rice noodles, acidulated cabbage, and slices of pork or beef. The noodles are cooked and stir-fried or stewed with the cabbage and seasonings to blend flavors. Commonly, the cabbage is chopped and sautéed with meat, then simmered in broth before mixing with the cooked noodles.