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(Haoji) Shaanxi Noodle House

小吃面食 · ⭐ 3.3

Rongchuang Dongnan Hai

Dishes

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  Taiwanese Braised Pork Rice

  Taiwanese braised pork rice features fatty pork belly as the main ingredient, slow-cooked with soy sauce, rock sugar, star anise, bay leaves, and other seasonings until the meat is tender and the sauce thickened. The rice is typically plain white rice, served with the braised pork and a boiled egg, sometimes garnished with green onions or cilantro.
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  Boiled Lamb in Water Basin

  Water盆羊肉 is a dish primarily made with mutton, typically using lamb leg or lamb belly meat. The meat is cut into pieces and stewed together with ingredients such as scallions, ginger, and cooking wine until the meat becomes tender. After cooking, the mutton is placed in clear broth and served with accompaniments like vermicelli, cilantro, and garlic chives, resulting in a dish with clear soup and succulent mutton.
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  Oil-Poured Wide Noodles

  Oil-poured wide noodles are a Chinese noodle dish featuring thick noodles resembling trousers. After boiling and draining, they're mixed with scallions, garlic, chili powder, then topped with hot oil to enhance aroma, followed by soy sauce, vinegar, and salt.
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  Fermented Fish Noodles

  Jiangshui Yu Yu is a traditional dish made primarily with fresh fish and jiangshui (a fermented vegetable juice). The main ingredients include fresh fish and jiangshui. After cutting the fish into pieces, it is stewed together with jiangshui, allowing the fish meat to absorb the unique flavor of the fermented liquid.
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  Beef Fried Rice

  Beef fried rice is primarily made from beef, rice, eggs, and vegetables such as carrots and green peas. First, the beef is cut into cubes and marinated, then mixed with fried eggs and rice and stir-fried together. Finally, seasonings are added and stirred evenly.
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  Beef Sauce Noodles

  A traditional Chinese dish of stir-fried beef sauce mixed with cooked noodles, seasoned and served cold or at room temperature.
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  Freshly Simmered Lamb and Glass Noodle Soup

  Fresh lamb is slowly simmered to make a rich broth, then combined with glass noodles, green onions, and ginger slices. The soup has a clear color and a fresh, savory taste, rich in nutrition.
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  Crispy Pork Baozi from Tongguan

  Crispy pork baozi from Tongguan is a Shaanxi specialty, featuring tender, flavorful meat stuffed in a crispy bread bun.
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  Chili Oil

  Chili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
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  Sour Cabbage Beef Noodles

  Sour Cabbage Beef Noodles: Tender beef is paired with tangy, crisp sour cabbage, carefully cooked to create a rich broth and chewy noodles. First, the beef is stewed until tender, then stir-fried with sour cabbage and seasonings until fragrant, finally mixed with boiled noodles to present a dish that excels in color, aroma, and taste.

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