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A Pan Rice Noodle Rolls

小吃面食 · ⭐ 3.5

80 meters south of the intersection of Fenghe Road and Fenghui North Road, Hongmiaopo Subdistrict

Dishes

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  Rolling Noodles with Ham

  Thin noodles wrapped around ham slices, rolled into strips and steamed or boiled until cooked. Has a chewy texture and savory taste.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  Dry Beer

  A beverage made by simmering beer with spices and seasonings, known for its crisp, slightly bitter taste and malt aroma.
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  Signature Rolled Noodles

  A refreshing dish made with thin noodles rolled around fresh vegetables and dressed in a tangy sauce.
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  Roujiamo

  Roujiamo is a Chinese snack made from baked flatbread and slow-cooked pork that is perfectly balanced between fat and lean. The cooked pork is chopped, mixed with spices and sauce, then stuffed into a split flatbread.
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  Lean Meat Sandwich

  Pure lean meat stuffed bread features selected lean pork, slow-cooked until tender, then minced and mixed with seasonings. Sliced open and filled into baked baozi, no fat added to highlight the lean meat's texture.
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  Roujiamo with pork

  Roujiamo is a Chinese snack made by stuffing shredded or sliced pork (with fat and lean) stewed or braised in a baked flatbread. The bread is a semi-circular, soft yet crispy white flour饼.
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  Spicy Rice Noodles

  Spicy rice noodles are made with rice noodles as the main ingredient, combined with辅料 such as bean sprouts, tofu skin, and cilantro, then cooked in a special spicy chili sauce and broth. First, the rice noodles are blanched, then mixed with stir-fried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and other seasonings, finally served with hot soup or tossed directly for consumption.

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