Yundelong Crossing Rice Noodles
小吃面食 · ⭐ 3.6
170 meters southwest of Contemporary Beichen Yue MOMA, Shunyi District
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 170 meters southwest of Contemporary Beichen Yue MOMA, Shunyi District. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Yunnan Pot Rice Noodles, Seafood Hot Pot Rice Noodles, Beef Short Rib Hot Pot Rice Noodles.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: 小吃面食
- Rating: 3.6
- Address: 170 meters southwest of Contemporary Beichen Yue MOMA, Shunyi District
- Popular dishes: Yunnan Pot Rice Noodles, Seafood Hot Pot Rice Noodles, Beef Short Rib Hot Pot Rice Noodles, Mushroom Hot Pot Rice Noodles
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Dishes
Yunnan Pot Rice NoodlesYunnan pot rice noodles use a clay pot to heat broth, then add raw and cooked meats, vegetables, and tofu products, finishing with rice noodles. Key ingredients include chicken breast, pork tenderloin, fish slices, tofu skin, bean sprouts, chives, and cilantro. Rice noodles must be soaked beforehand.
Seafood Hot Pot Rice NoodlesSeafood hot pot rice noodles made with rice noodles, shrimp, fish slices, squid, and other seafood simmered in rich broth. Rice noodles are blanched first, then seafood and vegetables are cooked slowly in a clay pot with broth to blend flavors.
Beef Short Rib Hot Pot Rice NoodlesBeef brisket hot pot rice noodles made with beef slices and rice noodles, paired with vegetables like cabbage and bean sprouts, simmered in a clay pot. The rice noodles absorb the broth, while the beef remains tender. The soup base is typically made from beef or bone broth, seasoned with scallions, ginger, and garlic.
Mushroom Hot Pot Rice NoodlesA savory dish featuring rice noodles and a variety of mushrooms simmered in a rich broth, served hot in a clay pot.