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Qin Pu Oil-Poured Noodles (Jinshi Building Branch)

小吃面食 · ⭐ 3.4

No. 375 Xingshi Middle Road

Dishes

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  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  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.
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  Biang Biang Noodles

  Biang Biang noodles are a noodle dish made with beef, onions, carrots, and other ingredients. Cook beef slices or strips with onions and carrots, add seasonings and water, then mix in cooked noodles.
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  Oil-Poured Noodles

  Oil-poured拉条子 is a traditional noodle dish made with hand-pulled noodles, topped with scallions, garlic, chili powder, and hot oil to enhance aroma. The noodles are chewy and elastic, while the toppings release rich fragrance when heated.
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  Fried Noodles with Soy Sauce Splash

  Fried soy sauce泼面 is a dish based on boiled noodles, topped with specially prepared soy sauce and garnished with chopped green onions and minced garlic. To prepare, cook the noodles until done, then drain them. Heat oil to sauté the seasonings, pour the hot oil over the noodles, add soy sauce for flavor, and finally sprinkle with chopped green onions or cilantro for garnish.
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  Imperial City Sauté Noodles

  Hand-pulled noodles are stir-fried with minced pork, dried tofu, wood ear mushrooms, and carrots to make a savory sauce, then simmered in rich broth. The noodles are chewy, the soup flavorful and slightly spicy.
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  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.
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  Xi'an Lamb Soup with Flatbread

  Xi'an lamb soup with flatbread is made by simmering lamb bones and lamb to create a rich broth, served with hand-teared flatbread (a type of flatbread), along with tender stewed lamb, vermicelli, and yellow chives. The broth is rich and flavorful, and the bread pieces absorb the savory soup.
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  酱香肉包子

  酱香肉包子以面粉制成包子皮，内馅主要由猪肉、酱油、甜面酱等调味料调制而成，通过蒸制工艺制作完成。
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  Sour Soup Dumplings with Pork

  A dish of pork-filled dumplings served in a tangy sour soup, known for its refreshing and savory flavor.
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  Leek and Egg Dumplings

  The scallion egg bun is a classic Chinese dim sum, primarily made with fresh tender scallions and fresh eggs. The dough wraps around a filling of scallion and egg, and after steaming, it emits an enticing aroma and unique texture. To prepare, finely chop the scallions, mix them with cooked eggs, add appropriate seasonings, then wrap the mixture in dough and steam until done.

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