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Lüduhui · Donkey Meat Noodles & Rice Noodles (Xindu Branch)

小吃快餐 · ⭐ 3.5

No. 26 Jing'an Road

Dishes

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  Stewed Donkey Intestine

  A traditional Chinese dish made by stewing donkey intestines in a special seasoned broth, resulting in a tender and flavorful texture.
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  原汤抄手

  原汤抄手是一道以猪肉馅和蔬菜为内馅的馄饨，用薄面皮包裹后放入清汤中煮熟。汤底通常由猪骨或鸡骨熬制而成，加入姜片、葱段等调味，保持原汁原味。
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  Instant Noodles

  Instant noodles are a type of quick-cooking noodle product primarily made from wheat flour noodles and seasoning packets. The noodles are processed by frying or hot-air drying to allow for long-term storage. To prepare, simply pour hot water over the noodles or cook them for a few minutes until softened, then mix in the seasoning packet and enjoy.
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  Beef Rice Noodles

  Beef rice noodles are made with high-quality rice noodles and a richly simmered beef broth. The noodles are tender and absorb the flavorful soup perfectly, while the beef is succulent and tender, creating a harmonious blend. Garnished with green onions and cilantro, this dish offers an exquisite combination of color, aroma, and taste.
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  Beef Noodles

  Beef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
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  Boiled Egg

  Boiled eggs are made by cooking eggs in plain water. Place eggs in cold water, bring to a boil, then cook for a set time until the yolk is firm but not overcooked. Cool, peel, and enjoy.
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  Donkey Heart

  Made from donkey heart, cleaned, sliced or diced, marinated with rice wine and ginger to remove odor, then stir-fried, braised, or grilled.
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  Donkey Meat Noodles

  Donkey meat rice noodles is a dish made primarily with donkey meat and rice noodles. The donkey meat, sliced or shredded, is cooked together with the noodles in a rich broth, seasoned with scallions, ginger, garlic, chili, and other spices. Rice noodles are soaked beforehand, while donkey meat is blanched to remove odor before being simmered in the broth until flavorful.

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