Niu Fen Lao Hunan Beef Noodles (Nanlian Branch)
小吃面食 · ⭐ 4.0
No. 350, Zhiwuyuan Road, Longgang Subdistrict
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at No. 350, Zhiwuyuan Road, Longgang Subdistrict. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Wood Ear Mushroom and Pork Noodles, Braised Beef Offal Noodles, Braised Beef Tripe 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: Shenzhen
- Category: 小吃面食
- Rating: 4.0
- Address: No. 350, Zhiwuyuan Road, Longgang Subdistrict
- Popular dishes: Wood Ear Mushroom and Pork Noodles, Braised Beef Offal Noodles, Braised Beef Tripe Noodles, Braised Pork Intestine Noodles, Spicy Beef Noodles
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Dishes
Wood Ear Mushroom and Pork NoodlesBlack fungus and pork stir-fry noodles: tender pork loin strips, rehydrated black fungus, and cooked vermicelli are stir-fried together with seasonings.
Braised Beef Offal NoodlesA Chinese dish made with beef offal and rice noodles, slow-cooked in a savory sauce with spices like star anise and cinnamon.
Braised Beef Tripe NoodlesStewed beef tripe noodles is a dish featuring beef tripe and rice noodles. The tripe is cleaned, sliced, and simmered with葱姜蒜 and seasonings like soy sauce, sugar, and cooking wine until tender. Rice noodles are soaked and cooked together to absorb the rich broth before serving.
Braised Pork Intestine NoodlesStewed pork intestine rice noodles is a dish made primarily from pork intestines and rice noodles. After cleaning, the pork intestines are braised with spices until tender, then mixed with cooked rice noodles to absorb the rich broth. Common seasonings include soy sauce, star anise, cinnamon, and ginger.
Spicy Beef NoodlesSpicy beef rice noodles is a dish primarily made with beef and rice noodles. The beef is sliced or shredded and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, then simmered in broth before being poured over cooked rice noodles. The preparation emphasizes balancing the spicy and numbing flavors, often garnished with green onions and cilantro.