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Mr. Lee's California Beef Noodles King (Genshui Road Store)

小吃面食 · ⭐ 3.5

Ganshui Road (at Hengshan Road intersection)

Dishes

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  California Two-Flavor Chicken

  A fusion dish featuring chicken with two distinct sauces—sweet and spicy, and garlic-infused—prepared by roasting and stir-frying for a rich flavor profile.
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  California Beef Noodles

  California beef noodle soup features beef and noodles, using beef brisket or flank, slow-cooked until tender. Hand-pulled or machine-made noodles are served with vegetables like carrots and onions. The beef is first stewed to absorb flavor, then combined with noodles and vegetables in a rich broth.
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  Haibei Pure Live Beer

  A premium craft beer brewed with high-quality barley malt, hops, and pure water using low-temperature fermentation for a crisp, malty flavor and fine foam.
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  Preserved Vegetable Braised Pork Rice

  Mei Cai Kou Rou Fan is a traditional dish primarily made with pork belly and preserved mustard greens. The preparation involves boiling the pork belly until partially cooked, slicing it, and then steaming it together with seasoned preserved mustard greens so the meat slices fully absorb the aroma of the greens. Finally, the steamed pork and greens are placed over a bowl of hot rice.
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  Classic Potato Strips

  Classic potato丝 is a home-style dish made primarily from potatoes. The potatoes are sliced into细丝, soaked in water to remove excess starch, then quickly stir-fried in hot oil with salt, vinegar, and a touch of chili for a crisp texture.
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  Garlic Dressed Kelp Strips

  Garlic mashed kelp threads is a refreshing cold dish made primarily from kelp threads, seasoned with garlic paste, vinegar, soy sauce, and other condiments. Kelp threads are rich in iodine, have a smooth texture, and combine with the spicy flavor of garlic to stimulate the appetite and relieve greasiness.
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  Chongqing Street Noodles

  Chongqing street stall noodles are a specialty noodle dish made with thin noodles and ingredients such as beef, bean sprouts, and greens. The noodles are first boiled, then stir-fried with a base sauce made from beef tallow, doubanjiang (fermented broad bean paste), chili, and Sichuan peppercorns, before being simmered in broth to allow the noodles to fully absorb the rich flavors.

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