Close

Wubei Mawua Ching Dynasty Lanzhou Beef Noodle·Roasted Meat Night Market (Jiulongde Branch)

小吃面食 · ⭐ 3.8

Adjacent to Exit B, 1st Floor

Dishes

• 

  Tianshan Osmanthus Plum Tea

  Tianshan osmanthus plum tea is made with plums and osmanthus. Plums are washed, boiled to extract juice, then soaked with dried osmanthus. After filtering and cooling, it can be enjoyed chilled or hot, offering a refreshing taste.
• 

  Creamy Milk Yogurt

  Nai Pi Zi Yogurt is a dairy dish primarily made from fresh milk and yogurt starter. The preparation involves heating the milk to an appropriate temperature, adding the yogurt starter, mixing thoroughly, and allowing it to ferment until it sets, forming a thick layer of cream on the surface. It has a delicate texture and a rich yogurt flavor.
• 

  Signature Thick Beef Noodle

  Signature large beef noodle soup features big chunks of beef, noodles, green onions, ginger, and spices simmered together. Beef from brisket or chuck is slow-cooked until tender, with a rich broth. Noodles are hand-made or machine-cut wide noodles, chewy in texture. Add vegetables like bok choy or bean sprouts as needed.
• 

  Dunhuang Li Guang Apricot Skin Tea

  Dunhuang Li Guang Apricot Skin Tea, made from the apricot skins of Dunhuang's specialty Li Guang apricots. After sun-drying and roasting, it is simmered with rock sugar and red dates. The tea has an orange-yellow, clear color and a balanced sweet-sour taste, with a distinctive清香 (fragrance) unique to apricot skins.
• 

  Xinjiang Handmade Flatbread

  Xinjiang hand-pulled flatbread is made primarily from flour and a small amount of salt, formed into dough after fermentation. It is slowly baked in a traditional oven using charcoal fire until golden and crispy. The flatbread has a fragrant, crispy crust and a soft interior with a subtle wheat aroma.
• 

  Beef Stir-Fried Noodles

  Beef stir-fried noodles are made primarily with tender beef and noodle slices. First, cook the noodle slices until done and set aside. Then, slice the beef and stir-fry until cooked through. Finally, add the noodle slices and vegetables to the pan and stir-fry together, adding seasonings as needed until all ingredients are well blended.
• 

  Sichuan Pepper Chicken Skewers

  Sichuan pepper chicken skewers, made with fresh chicken cut into pieces and marinated with a unique Sichuan pepper blend. After grilling, the chicken becomes crispy on the outside and tender inside, with the aromatic freshness of Sichuan pepper perfectly blending with the savory chicken flavor, creating a distinctive and memorable taste.
• 

  Xiyu Cold Noodles

  Xiyu cold noodles are made from wheat flour, served with shredded cucumber and carrot. After steaming and cooling, they're dressed with a special sauce of soy sauce, vinegar, and chili oil, then topped with crushed peanuts and cilantro.
• 

  Lamb Skewers on Iron Rods

  Lamb skewers on iron sticks, made by cutting fresh lamb into pieces and threading them onto iron skewers. Slowly grilled over charcoal, the meat becomes tender and juicy, and when paired with simple seasonings, it brings out the original aroma of lamb.
• 

  Ajiang Big Plate Chicken

  Ajiang Big Plate Chicken is a dish primarily made with chicken, accompanied by vegetables such as potatoes and green peppers, and seasoned with special spices. The preparation involves stewing the chicken pieces first, then adding vegetables and seasonings to reduce the sauce, resulting in a colorful dish with tender and juicy chicken.
• 

  Nang Stir-Fried Cabbage

  Naan stir-fried with cabbage is a specialty dish primarily made with naan and cabbage. To prepare, first cut the naan into small pieces and wash and chop the cabbage. Then, stir-fry the cabbage in hot oil until it is half-cooked, followed by adding the naan pieces and stir-frying until golden and crispy. Finally, season with an appropriate amount of salt and other spices, stir well, and serve.

Reviews