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Xiao He Soy Milk · Rice Noodles · Hot Dry Noodles (Chaoyang Branch)

小吃快餐 · ⭐ 3.6

No. 33 Renmin East Road, Nanning Aomen Street, 1st Floor, Unit 35

Dishes

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  Ancient Method Freshly Ground Soy Milk

  Made from premium soybeans ground slowly using traditional stone mills, this soy milk retains natural aroma and nutrients, offering a smooth and delicate texture.
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  Soup-filled Steamed Buns

  Steamed soup dumplings are filled with pork and wrapped in thin dough made from refined flour, containing a savory broth inside. To prepare, finely chop the pork and mix it with seasonings to create the filling. Then, make a dough by combining refined flour and water in a specific ratio, roll it into thin wrappers, fill with the pork mixture and fresh broth, and finally steam until cooked.
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  Fried Sauce Noodles

  A savory dish of cooked noodles tossed in a rich meat-based sauce, topped with fresh vegetables.
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  Freshly Fried Dough Sticks

  Freshly fried youtiao is a dough made by mixing flour, water, alkali, and a small amount of salt, then kneaded into a dough, allowed to rest, cut into strips, and deep-fried in hot oil until golden and crispy. The main ingredients are flour, water, alkali, and edible oil.
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  Vegetable and Pork Rice Noodle Roll

  A delicate rice noodle roll filled with tender pork and fresh vegetables, steamed to perfection.
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  Shiitake Pork Rice Noodle Roll

  Xianggu Mushroom and Pork Rice Noodle Rolls are made by steaming a thin layer of rice batter wrapped around finely chopped mushrooms and lean pork. The batter is poured into a special rice noodle tray, topped with filling, steamed, then rolled and sliced for serving.
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  Lotus Leaf Sticky Rice Chicken

  A traditional Chinese dish made by steaming chicken, rice, and mushrooms wrapped in lotus leaves, resulting in a fragrant and tender meal.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.

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