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Meet Xiao Mian (Middle of T2 Security Check Inside Airport Store)

小吃面食 · ⭐ 4.2

Shop T23D77, Level 3 (Domestic Departures), Terminal 2, Guangzhou Baiyun International Airport, North Airport Boulevard (100 meters left after security checkpoint, in dining concentration zone)

Dishes

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  Braised Egg

  Marinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
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  Original Crispy Chicken Cutlet

  Original crispy chicken cutlet made from breast meat, marinated and lightly coated in batter or starch, then fried until golden and crunchy. Crispy outside, tender inside, with the natural flavor of chicken preserved.
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  Sichuan-style Braised Beef Noodles

  Sichuan-style braised beef noodles feature beef brisket or beef as the main ingredient, combined with onions, ginger slices, star anise, bay leaves, and other spices, slowly simmered until tender with a rich, flavorful broth. The noodles are either hand-pulled or machine-made, cooked and then mixed with the beef and broth, garnished with chopped green onions or cilantro.
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  Refreshing Sea Grass Salad

  Refreshing seaweed salad made with fresh or rehydrated seaweed, mixed with cucumber, carrot, garlic, vinegar, soy sauce, and sesame oil.
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  Tomato Meatball Noodles

  A Chinese dish featuring fresh tomatoes and meatballs, simmered together with noodles for a savory, tangy flavor.
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  Steamed Green Vegetables

  Steamed baby bok choy is a Chinese dish featuring fresh baby bok choy. The greens are quickly blanched in boiling water, drained, and arranged on a plate. A small amount of soy sauce or dark soy is typically drizzled on top, with optional garlic or ginger for added flavor.
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  Red Bowl Spicy Noodles with Pea Paste

  Hongwan Wanza Mian is a noodle dish made primarily with thin noodles, peas, and a mixed sauce. The noodles are boiled and drained, the peas are stewed until soft and tender, and the mixed sauce is prepared by stir-frying minced meat with seasonings. Finally, the noodles, peas, and sauce are combined in a red bowl, presenting an appealing color and aroma.
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  Spicy Numbing Dumplings

  Lao Ma Chao Shou is a traditional snack made primarily with pork filling and dumpling wrappers. The seasoned pork filling is wrapped in dumpling skins to form chao shou. It is then boiled in a spicy and numbing broth, and finally garnished with chopped green onions and sesame seeds for added aroma.
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  Pea Noodles

  Pea noodle is a home-style dish made with fine noodles, fresh peas, and a small amount of vegetables. To prepare it, cook the peas until tender, then mix them with the noodles and season with appropriate condiments. A little oil or sauce can be added to enhance the flavor.
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  Sour Cabbage Pork Intestine Noodles

  Sour Cabbage Pork Intestine Noodles: Made with hand-pulled noodles, this dish features a unique combination of sour cabbage and pork intestines. After the noodles are cooked, they are mixed with stir-fried pork intestines and sour cabbage, then topped with a generous amount of rich broth to create a distinctive flavor and texture.
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  Spicy Noodles

  Spicy noodle soup is a dish made primarily with noodles and seasoned with chili peppers, Sichuan peppercorns, and other spices. After boiling the noodles, they are topped with a specially prepared spicy and numbing sauce, then garnished with chopped green onions and crushed peanuts before serving.

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