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Su Men Fang (Beijing Capital International Airport Terminal 3 Store)

小吃面食 · ⭐ 3.8

Departure Level, Gate C32, Terminal 3, Beijing Capital International Airport

Dishes

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  Three-Shrimp Noodles

  Three-shrimp noodles are made with shrimp meat, roe, and eggs. Thin or alkaline noodles are tossed with stir-fried shrimp mixture and seasoned with broth, then garnished with scallions or cilantro.
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  Mixed Noodles

  A Chinese noodle dish featuring a variety of ingredients such as eggs, vegetables, and meat, served with a savory sauce or broth.
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  Braised Pork Chop Noodles

  Pork cutlet noodles is a dish featuring marinated pork chops fried or pan-fried and served with cooked noodles, seasoned with broth or soy sauce, often accompanied by greens and scallions.
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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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  Handcrafted Lemon Tea

  Handcrafted lemon tea is made with fresh lemon slices, based on black or green tea, and mixed with ice, syrup, or honey. To prepare, gently press the lemon slices by hand to release their aroma, then combine with the tea infusion. Finally, add an appropriate amount of syrup for sweetness, stir well, and enjoy.
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  Boiled Bok Choy in Oil

  Sichuan-style boiled bok choy is a dish featuring bok choy as the main ingredient. The bok choy is blanched in boiling water, drained, then sautéed with garlic or ginger in hot oil. Seasoned broth with salt and monosodium glutamate is added, and the bok choy is briefly simmered in it. Simple preparation highlights the natural flavor of the ingredients.
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  Braised Pork Noodles

  Braised pork noodles feature fatty pork belly simmered with soy sauce, sugar, and spices until tender, then served over wide handmade or machine-made noodles with rich broth. Garnish with green onions or cilantro.
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  Crab Roe Noodles

  Crab roe noodles are a Jiangnan specialty made with fresh river crab roe and meat, simmered into rich crab oil, then mixed with broth and ginger, poured over cooked thin noodles to absorb the crab aroma.
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  Secret-Recipe Beef Shank Noodles

  Braised beef brisket and tendon noodles feature tender beef and tendons slow-cooked in secret spices, served with handmade拉面 or wide noodles in rich broth.
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  Braised Pork Meatballs

  Braised pork meatballs, also known as 'Lion's Head,' is a classic Chinese dish primarily made with pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then braising them slowly in a rich sauce until the sauce thickens and the meatballs become tender and flavorful.
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  Suzhou-style Noodles

  Suzhou-style noodles are a traditional dish from Jiangsu, featuring thin noodles, rich broth made from pork or chicken bones, and toppings like braised pork, crispy fish, shrimp, and greens. Cooked noodles are served in hot broth with toppings, then seasoned with soy sauce or vinegar.
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  Soo Noodles Trio

  Su Noodles with Three Treasures is a traditional Jiangnan dish featuring noodles, lard, shrimp, and greens. The cooked noodles are mixed with fragrant fried lard, then topped with blanched shrimp and vegetables, offering a soft, savory, and layered taste.

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