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Fuquan Hall • Intestined Noodles (Dongsi Branch)

小吃面食 · ⭐ 4.3

No. 8 Dongsi South Street, 1st Floor, Unit 1002

Dishes

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  Fengnian Fried Blood Sausage

  Fengnian Fried Blood Sausage is a traditional snack made primarily from pork blood sausage. The sausage is first steamed, then sliced thinly and deep-fried in hot oil until golden and crispy. The finished product has a golden color, with a crispy exterior and tender interior, and tastes even better when paired with a specially prepared sauce.
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  Traditional Noodles with Sauce

  Traditional Zhajiangmian is a classic noodle dish, primarily made with noodles, pork, eggs, yellow flowers (daylilies), and wood ear mushrooms. The method involves stewing pork to make broth, adding ingredients such as yellow flowers and wood ear mushrooms, then stirring in beaten eggs to form egg flowers, and finally thickening the sauce with starch. The resulting gravy is poured over cooked noodles.
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  Stir-Fried Red Berries

  Hand-stirred hawthorn is a dish featuring hawthorn as the main ingredient. Fresh hawthorns are pitted and cooked with rock sugar over medium-low heat until soft and syrupy, forming coated hawthorns. No additional ingredients are added to preserve the natural flavor.
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  Beef Noodle Soup with Sauce

  Beef打卤面 features noodles and tender beef as main ingredients, accompanied by适量的 vegetables. After boiling the noodles, they are topped with a rich sauce made from beef, spices, and vegetables, presenting an appealing color and aroma.
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  Mutton Noodle Soup

  Lamb boiled noodle is a dish where lamb is sliced or cubed and cooked together with noodles in boiling water. The main ingredients include lamb and noodles made from flour, along with seasonings such as green onions and ginger. First, the lamb is blanched to remove any odor, then it is cooked together with the noodles, and finally seasoned with an appropriate amount of salt and spices.
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  老佛爷松露面

  老佛爷松露面是一道精致的中式面点，以优质松露和手工面条为主要食材。制作时先将松露切片或刨丝，与高汤一同熬煮出浓郁香气，再将煮熟的面条放入松露高汤中稍加烩制。面条口感劲道爽滑，松露的独特香气渗透其中，汤汁醇厚鲜美，整体味道咸鲜浓郁，带有松露特有的森林气息与坚果香气，是一道兼具奢华感与家常温暖的高档面食。
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  Meat丁 Fried Noodles with Sauce

  Meat丁炸酱面 is made with noodles as the main ingredient, combined with diced pork, yellow bean sauce, and seasonings such as scallions, ginger, and garlic, which are stir-fried together. After dicing the pork, it is sautéed with the sauce to create a rich and fragrant fried sauce, then mixed into cooked noodles for serving.
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  Hutong Fermented Cucumber

  Hutong sauce cucumber is a cold dish made by marinating fresh cucumbers in soy sauce, garlic, sugar, vinegar, and chili. Cucumbers are sliced, salted, drained, then mixed with seasonings and chilled for flavor.
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  Soybean Juice with Fried Dough Rings

  Bean juice and fried dough rings are traditional Beijing snacks, consisting of bean juice and crispy fried dough rings. Bean juice is made by fermenting mung beans, appearing pale yellow with a slightly sour taste; the fried dough rings are made from flour, oil, and water, deep-fried into a ring shape, with a crispy outer layer and soft interior.
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  Soy Sauce Beef

  Steamed beef is a delicious dish made primarily from beef, which absorbs the sauce thoroughly through marinating and slow stewing. During preparation, the beef is first marinated, then slowly cooked in a specially prepared sauce until fully tender, and finally cooled before being sliced and served.
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  Braised Pork Elbow

  Braised pork knuckle is a traditional dish made primarily from pork knuckles. First, the pork knuckles are cleaned thoroughly and then marinated to allow them to absorb flavor fully. Next, the marinated knuckles are simmered slowly in a rich sauce until the meat becomes tender and the sauce thickens. Finally, the dish is served sliced.

Reviews

• maverick_mantis
  The noodles here seriously have that perfect chewy bite — you can tell they've been hand-pulled the old-school way. I got the zhalu noodles, and the sauce was so fragrant without being too heavy. Came with wood ear, egg, daylily, and slices of pork, and every bite hit different. They had a solid spread of sides too, like the Laba garlic that's sweet and tangy and cuts through all the richness — super tasty to nibble on while sipping the broth. Place was clean and had that real old Beijing vibe. Staff was on top of things, and refills on noodles and sauce were no problem. Honestly left super full and happy. That classic, nostalgic flavor is what really got me though — already thinking about coming back.