Close

Qin Tang Han Wei Biang Biang Noodles (Da Zhong Temple Branch)

小吃面食 · ⭐ 4.1

Unit H, Ground Floor, Building 1, Huajie Building, Dazhongsi

Dishes

• 

  Traditional Rousong Bao

  Traditional Chinese meat-filled flatbread is a type of Chinese pastry, characterized by roasted flatbread stuffed with slow-cooked pork that has an ideal balance of fat and lean. The flatbread has a golden, crispy exterior and a soft interior, while the meat is tender and juicy with a rich aroma.
• 

  Cold Dish Platter

  A cold dish platter composed of various fresh vegetables, fruits, and cooked foods, including cucumber, carrot, tomato, purple cabbage, and seaweed, paired with a specially prepared seasoning. Each ingredient is carefully selected and cut to preserve its natural flavor, offering a colorful presentation and rich, layered textures.
• 

  Qishan Sautéed Pork Noodles

  Qishan Sautéed Pork Noodles are made primarily with noodles and pork, supplemented by various vegetables and seasonings. The noodles are thin and delicate, while the broth is tangy, spicy, savory, and fragrant. The pork is diced and stir-fried with seasoning to create a distinctive sauce called 'saotzi,' which is then cooked together with the noodles, showcasing a rich regional flavor.
• 

  Signature BB Noodles

  Signature BB Noodles feature thin noodles with eggs, greens, and minced meat. Cooked noodles are mixed with sautéed meat and eggs, seasoned appropriately, then garnished with green onions or cilantro.
• 

  Beef Biangbiang Noodles

  Beef biangbiang noodles feature wide, chewy noodles made by hand or machine, topped with slow-cooked beef from brisket or shank, seasoned with scallions, ginger, and star anise. Serve with broth, greens, or chili oil.
• 

  Red Date Steamed Cake

  Red date steamed glutinous rice cake is a traditional sweet dessert made primarily from glutinous rice and red dates. The rice and dates are layered in a zeng (a traditional steaming vessel) and slowly steamed for a long time. Before cooking, the glutinous rice must be soaked and then alternately arranged with red dates in the zeng. After steaming, it has a soft, sticky, and sweet texture.
• 

  Lean Pork Steamed Bun

  Pure lean meat jianbing is a Chinese staple food, featuring finely selected lean meat as the filling,夹 in a baked, crispy mantou. The lean meat is carefully cooked to be tender and juicy, complementing perfectly with the mantou's crisp texture, creating a unique and delicious flavor.
• 

  Classic Oil-Poured Noodles

  Classic oil-poured noodles are made with hand-pulled or cut noodles, topped with scallions, garlic, chili powder, and sesame seeds. After boiling and draining the noodles, seasonings are added, then hot oil is poured over the toppings to release the aroma.
• 

  Braised Pork Ribs in Old Soup

  Braised pork ribs simmered in a rich, traditional broth for tender, flavorful meat with a savory finish.
• 

  Minced Pork with Spicy Chopped Chili Noodles

  Spicy minced pork and chopped chili noodles made with fine noodles, stir-fried minced pork and chopped chili, mixed with scallions and garlic.
• 

  Braised Sauce Egg

  Braised egg in seasoned sauce is made by boiling eggs, peeling them, and slow-cooking in a broth of soy sauce, star anise, cassia bark, and bay leaves. Main ingredients are eggs and braising liquid, with steps including boiling and braising.
• 

  Spicy Sauce Noodles

  Saozi dry tossed noodles is a noodle dish made with noodles as the main ingredient and a specially prepared saozi sauce. After boiling, the noodles are drained and then mixed thoroughly with the stir-fried saozi sauce, ensuring each strand of noodle is evenly coated with the flavorful sauce.
• 

  Spicy Cold Noodles

  Spicy cold noodles made from wheat flour, served with shredded cucumber and bean sprouts, dressed in a spicy sauce of chili oil, Sichuan pepper powder, soy sauce, vinegar, garlic, and sesame paste.

Reviews