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Maxiaohuo · Highland Freshly Boiled Beef Noodle Soup · Halal (Quizhuang Branch)

小吃面食 · ⭐ 4.3

No. 418 Huanshi East Road, 1st Floor, Unit 113

Dishes

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  Thin Handmade Beef Noodles

  Thin handmade beef noodles with slow-cooked beef and savory broth, a classic Chinese noodle dish.
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  Tianshan Tomato Beef Noodle Soup

  A hearty noodle soup featuring slow-cooked beef and fresh tomatoes, served with hand-pulled noodles for a rich, tangy flavor.
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  Tian Shan Tomato and Egg Noodles

  A hearty noodle dish featuring fresh tomatoes and eggs, stir-fried and tossed with cooked noodles for a tangy, satisfying meal.
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  Tianshan Tomato and Egg Grain Mixed Noodles

  Tianshan Tomato and Egg Grain Mixed Noodles is a Northwestern Chinese noodle dish. Main ingredients include hand-pulled noodles, fresh tomatoes, eggs, and green bell peppers. To prepare, eggs are first scrambled into small grains and set aside. Diced tomatoes and green peppers are stir-fried, then combined with the scrambled egg grains, seasoned with salt and a little soy sauce to create the topping. The noodles are boiled, rinsed in cold water, drained, and then thoroughly mixed with the tomato and egg grain topping before serving. The dish is vibrant in color, refreshing in taste, with chewy noodles, tender eggs, and sweet-sour tomatoes.
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  Signature Thick Beef Noodle Soup

  A rich beef noodle soup featuring tender, slow-cooked beef slices and hand-pulled noodles in a savory broth.
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  Signature Oil-Poured Noodles

  Hand-pulled noodles topped with beef, greens, and spicy sauce, finished with a pour of hot oil for aroma and flavor.
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  Xinjiang Hand-Rice

  Xinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
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  Xinjiang Lamb Offal Hand-pulled Noodles

  A traditional Xinjiang dish featuring lamb offal and hand-pulled noodles in a rich broth, known for its savory flavor and authentic regional taste.
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  Xinjiang Lamb Skewers

  Xinjiang lamb skewers, made by cutting lamb with alternating fat and lean into chunks, then threading onto bamboo or metal skewers. During grilling over charcoal, the meat is slowly roasted until charred on the outside and tender inside, while continuously brushing it with a special spice sauce to enhance flavor.
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  Beef and Scallion Dumplings

  Beef and scallion dumplings are made primarily with tender beef and scallions. The beef is minced into a filling, and the scallions are chopped and mixed in, then seasoned and stirred evenly. The dumpling wrappers enclose a generous filling and maintain a neat shape. The dumplings are typically cooked by boiling or steaming until fully done.
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  Ma Xiaohuo Roasted Bun

  A snack made by wrapping filling in dough and grilling over charcoal, featuring a crispy crust and savory filling.
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  Maxiaohuo Red Willow Wood Skewers

  Fresh lamb, beef, or chicken skewered with onions and peppers, grilled slowly over red willow wood charcoal for a smoky, tender flavor.

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