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Yi Changle Lamb Noodles (Hengda Mingdu Branch)

小吃快餐 · ⭐ 3.8

Room 6, Floors 1–2, Building A, Champagne Peninsula

Dishes

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  More Garlic

  More Garlic is a dish mainly made with a large amount of garlic, usually stir-fried directly or added to other ingredients, highlighting its rich aroma and spicy taste.
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  Pickled Vegetables

  Pickled vegetables is a dish made primarily with vegetables such as cabbage and radishes, which are pickled and fermented. It mainly uses salt, chili, garlic, and other seasonings, with a sour and unique flavor.
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  Spicy Chili Paste

  Spicy chili paste is a condiment made primarily with chili peppers and added garlic, ginger, and other seasonings. It is usually used for mixing dishes or as a dipping sauce, with a strong spicy flavor and aroma.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Clear Soup Lamb Offal Noodles

  A savory dish featuring lamb offal and rice noodles in a clear broth, gently simmered for rich flavor and tender texture.
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  Mung Bean Ice Slush

  Mung bean ice slush is a refreshing dessert made primarily from mung beans and ice. The preparation involves blending cooked mung beans with ice, sugar, and other ingredients in a blender to create a smooth and细腻 ice slush. It has a delicate texture and a refreshing, sweet taste.
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  Mutton, Lamb Stomach, and Lamb Kidney Noodles

  Mutton, lamb stomach, and lamb kidney noodles are a soup dish made with mutton, lamb stomach, and lamb kidney, usually cooked by stewing, with a delicious taste.
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  Sheep Bone Clear Soup

  Sheep bone clear soup is made with fresh sheep bones, water, and a small amount of seasonings, simmered for a long time. The broth is clear, delicious, and nutritious.
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  Spicy Beef Noodles

  Spicy beef rice noodles is a dish primarily made with beef and rice noodles. The beef is sliced or shredded and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, then simmered in broth before being poured over cooked rice noodles. The preparation emphasizes balancing the spicy and numbing flavors, often garnished with green onions and cilantro.

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