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Lao Cang Vinegar Rice Noodles (Holiday City Store)

小吃快餐 · ⭐ 3.3

Shop D1-3, Jia Ri Cheng Shi Residential Community

Dishes

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  Spiced Seaweed Salad

  A refreshing dish made by mixing seaweed with garlic, vinegar, soy sauce, and chili oil for a crisp, savory flavor.
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  Small Pot Rice Noodles

  Small pot rice noodles are a specialty snack from Yunnan, made primarily with rice noodles, accompanied by minced pork, bean sprouts, chives, and other vegetables. Cooked in a specially designed small copper pot, the broth is rich and flavorful, while the rice noodles are delicate and soft, offering a nutritious and delicious meal with a variety of fresh vegetables.
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  Boiled Rice Noodles

  A traditional Chinese dish made by boiling rice noodles with vegetables, meat, or seafood, resulting in a soft and flavorful meal.
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  Rice Noodles

  Baimixian is a thin rice noodle made from rice, processed through soaking, grinding, steaming, and sun-drying. Soak in hot water before eating, and serve with various broths or stir-fries, commonly paired with meat, vegetables, bean sprouts, and cilantro.
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  Beauty Vinegar

  Beauty Vinegar is a dish featuring pig trotters, simmered with yellow wine, soy sauce, rock sugar, and finished with rice vinegar for a tender, flavorful, and aromatic taste.
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  Lao Cang Vinegar

  Lao Cang Vinegar is a traditional condiment made from aged vinegar, garlic, chili oil, and cilantro, commonly used in cold dishes or as a dipping sauce for its tangy and refreshing flavor.
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  Old Warehouse Vinegar Rice Noodles

  Old warehouse vinegar rice noodles made with rice noodles, seasoned with vinegar, garlic, chili oil, and cilantro. Tossed with crushed peanuts, green onions, and bean sprouts for a smooth, tangy flavor.
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  Lao Cang Vinegar Rice Noodles and Rice Vermicelli

  Made with rice noodles and rice vermicelli, seasoned with Lao Cang vinegar, this dish offers a refreshing sour taste and is simple to prepare, a specialty snack from Yunnan Province.
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  Spicy Chicken Tendon

  A spicy dish made with chicken tendons stir-fried with chili and Sichuan pepper, offering a bold, numbing heat and chewy texture.

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