Close

Shanwei Ju (Ganjiakou Branch)

小吃面食 · ⭐ 3.8

Room 101, First Floor, East Annex Building, No. 21 Ganjiakou North Street

Dishes

• 

  Cold Noodles with Beef

  Liangpi Niu Rou is a dish featuring cold rice noodles and boiled beef. The noodles, made from flour, are processed into thin sheets through washing, settling, and steaming for a smooth texture. Beef from brisket or flank is stewed until tender, then sliced. Combined with garlic paste, chili oil, vinegar, soy sauce, and cilantro, it creates a uniquely flavored cold dish.
• 

  Big Plate Chicken

  Da Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
• 

  Qishan Rolled Noodles

  Qishan rolling noodles are a traditional snack from the Guanzhong region of Shaanxi Province, primarily made from flour and water. After mixing, resting, rolling, and steaming, the dough is cut into strips. The preparation involves repeatedly washing the dough to remove starch, leaving behind gluten. The remaining batter is then steamed into thin sheets, cooled, sliced into strips, and served with seasonings.
• 

  Oil-Poured Noodles

  Oil-poured noodles are a dish primarily made with noodles, enhanced by pouring hot oil over them. After boiling the noodles, they are drained and sprinkled with scallions, chili powder, and other seasonings, then topped with hot oil to release the aroma of the spices, allowing the noodles to fully absorb the flavors.
• 

  Qin Town Rice Noodles

  Qin Town rice noodles are made from rice flour, steamed and sliced into rice sheets. They are typically served with seasonings such as vinegar, garlic paste, sesame sauce, and chili oil, then topped with chopped green onions, mung bean sprouts, and gluten pieces.
• 

  Lamb Noodle Soup with Spiced Meat Sauce

  Lamb sauce noodles use lamb as the main ingredient. The lamb is minced and stir-fried with scallions, ginger, garlic, doubanjiang, and other seasonings to make the sauce, then boiled with water. Cooked noodles are placed in a bowl, topped with the sauce, and garnished with cilantro or green onions.
• 

  Lao Shan Biangbiang Noodles

  Lao Shan Biangbiang noodles are a traditional Shaanxi dish featuring wide, hand-made noodles that are thick and chewy. The dough is made by mixing flour with water, kneaded into a ball, rolled out into thick sheets, then cut into broad strips. After boiling, the noodles are mixed with seasonings or topped with a savory sauce (saozi). Common ingredients include minced meat, vegetables, and chili oil.
• 

  Shaanxi-style Old Bowl Fish

  Shaanxi-style fish in a large bowl features fresh fish slices (usually grass carp or sea bass) and wide rice noodles, with bean sprouts and cabbage. Fish is marinated in wine and salt, then stir-fried with vegetables in hot oil, simmered in broth, seasoned, and garnished with green onions and cilantro.
• 

  Noodles

  Noodles are a staple food made primarily from flour mixed with water to form a dough, which is then rolled or extruded into strips and cooked by boiling, frying, or steaming. Common types include noodles, flat noodles, dumplings, and wontons, which can be enjoyed with various sauces, gravies, or side dishes.
• 

  Egg and Noodle Casserole

  Egg and Mashed Noodles is a home-style dish featuring eggs and mianshi, small handmade or machine-made dough balls resembling tiny dumplings. Eggs are scrambled and cooked, then combined with boiled mianshi in a pot with water or broth, simmered until the sauce thickens, seasoned, and served.

Reviews