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Bo Tong New Style Beijing Lanzhou Noodles (Hualian Street, Longquan)

小吃快餐 · ⭐ 4.2

1st Floor, Unit 1021, Building S7, Shoukai LONG Street Commercial Street, Longjin Third Street

Dishes

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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Spicy Egg Noodles with Fried Sauce

  Spicy Egg Fried Sauce Noodles is a noodle dish primarily made with noodles, eggs, and a specially prepared spicy sauce. The preparation involves boiling the noodles, scrambling and cooking the eggs, then mixing them thoroughly with the spicy fried sauce to coat each strand of noodle evenly.
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  Electric Grilled Lamb

  Electric grilled lamb uses tender lamb meat, marinated and slowly roasted on an electric grill. During the process, the lamb's fat drips down, releasing an enticing aroma until the meat is crispy on the outside and tender on the inside, with a golden color.
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  Old Beijing Noodle with Sauce

  Old Beijing Noodles with Sauce is a traditional Beijing-style noodle dish, primarily made with noodles, pork, yellow chives, and wood ear mushrooms. The method involves stewing pork to make broth, adding ingredients such as yellow chives and wood ear mushrooms, thickening the sauce with cornstarch, and finally pouring the sauce over cooked noodles.
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  Beijing-style Boiled Tripe

  Old Beijing water-boiled tripe is a traditional Beijing dish, primarily made with fresh beef tripe or lamb stomach. The preparation involves slicing the tripe into thin strips, quickly blanching them in boiling water until cooked, then draining off the water. Finally, it is mixed with sauces such as sesame paste, soy sauce, vinegar, and chili oil.
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  Beijing-style Stir-fried Hawthorn

  Old Beijing Stir-Fried Hawthorn is a traditional Beijing dish made primarily with fresh hawthorn, combined with an appropriate amount of sugar and water, stir-fried together. To prepare it, first wash and pit the hawthorn, then add sugar and water and stir-fry until the sugar dissolves and the hawthorn becomes soft.
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  Eggplant and Pork丁 Noodles with Sauce

  Eggplant and minced pork stir-fried noodle dish is a home-style meal featuring eggplant and minced pork. The ingredients are stir-fried to create a rich sauce, which is then mixed with boiled noodles to allow the noodles to fully absorb the flavorful sauce.
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  鹿角菜肘花打卤面

  鹿角菜肘花打卤面, made with fresh antler seaweed and pork trotter flowers as ingredients, carefully cooked to create a rich sauce, then combined with hand-pulled noodles. The noodles are chewy, the sauce is flavorful, and the freshness of the ingredients blends perfectly, creating a unique and delicious dish.

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