Xiangyang Beef Noodles (Qianchuan Xin Cheng Branch)
小吃面食 · ⭐ 3.4
No. 8, Tangyunhai Road, Phase IV Shanhai Guan
Dishes
Braised EggStewed eggs are a classic Chinese dish primarily made with eggs. The preparation involves boiling the eggs, peeling them, and then soaking them in a seasoned sauce made from soy sauce and spices until fully flavored. Stewed eggs have a deep color and rich, aromatic taste, making them a common delicacy at both home meals and banquets.
Beef Kelp Tofu NoodlesA Chinese dish featuring beef, kelp, and tofu served with noodles, simmered in a savory broth for rich flavor and balanced nutrition.
Beef Kelp Tofu NoodlesA Chinese noodle dish featuring beef, kelp, and tofu in a savory broth, served with noodles for a balanced and hearty meal.
Special Beef Offal Hot Dry NoodlesA flavorful dish featuring beef offal and hot dry noodles, seasoned with a secret sauce and spices.
Special Beef Hot Dry NoodlesA flavorful fusion dish featuring chewy alkaline noodles tossed with tender beef, scallions, and sesame sauce—perfectly balanced in savory richness.
Rice WineRice wine is a traditional fermented beverage made primarily from glutinous rice or regular rice. The production process includes soaking the rice, steaming it, adding yeast starter (qu) to ferment, and finally filtering and clarifying to obtain clear rice wine.
Mung Bean SoupMung bean soup is a refreshing dessert made primarily from mung beans and rock sugar. The preparation involves soaking the mung beans, then boiling them until tender, followed by adding rock sugar and stirring until it reaches a sandy texture. It has a smooth, delicate texture and a naturally sweet, refreshing taste.
Xiangyang Beef Offal NoodlesA traditional Xiangyang dish featuring beef offal simmered in a rich broth, served with chewy noodles.
Xiangyang Special Beef NoodlesA traditional dish from Xiangyang featuring beef broth, hand-pulled noodles, and aromatic spices.
Glutinous Rice BallGlutinous rice balls are a traditional Chinese snack made from glutinous rice flour and water, formed into a dough that is filled with red bean paste or sesame, shaped into round balls, then deep-fried until golden and crispy. They are sprinkled with sesame seeds on the outside, offering a crunchy texture and a soft, chewy interior.