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Traditional Snack Noodle House (No. 1 Courtyard Wangjiaba Street Branch)

小吃面食 · ⭐ 3.7

No. 1 Wangjiaba Street, Annex 13

Dishes

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  Jingjiang Soy Sauce Pork Bun

  Jingjiang Soy Sauce Pork Bun is a dish made with pork as the main ingredient and seasoned with Jingjiang soy sauce. The pork is diced and marinated with Jingjiang soy sauce, then wrapped in dough and steamed, resulting in a delicious and richly flavored bun.
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  Cold Rice Cake

  Cold rice cake is a traditional dessert made from glutinous rice flour, water, and sugar, mixed evenly and steamed. After steaming and cooling, it's cut into small pieces and served with brown sugar syrup, osmanthus paste, or coconut milk.
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  Cold Noodles

  Cold noodles are a chilled noodle dish made with noodles as the main ingredient, combined with shredded cucumber, shredded carrot, egg skin, and other toppings. The cooked noodles are rinsed with cold or ice water to achieve a smooth texture, then mixed with a seasoned sauce typically made from soy sauce, vinegar, sesame oil, minced garlic, and chili oil.
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  Pickled Pepper Pork Belly Rice

  Pickled Pepper Pork Belly Rice is a Chinese rice dish made with pork belly as the main ingredient, combined with pickled peppers, garlic, ginger, and other seasonings. The pork belly is marinated and stir-fried, then mixed with pickled peppers and other ingredients, and served over rice.
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  Salted Pork Rice Bowl

  A savory dish featuring stir-fried pork belly with vegetables, served over steamed rice.
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  Rice Soup

  Rice porridge is a liquid made by boiling rice with water. The main ingredients are rice and water. The method involves washing the rice, adding an appropriate amount of water, and simmering over medium-low heat until the rice grains become soft and the broth thickens. After filtering, rice porridge is obtained.
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  Sour Cabbage and Pork Stir-Fried Rice

  Sour cabbage and pork stir-fried rice is made with rice, pickled sour cabbage, and sliced lean pork, seasoned with葱姜蒜 and stir-fried. First, cook the pork slices, then stir-fry with sour cabbage, finally mix with leftover rice to absorb the flavors.

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