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Revolution Hot Dry Noodles (Xingyuan Street Store)

小吃快餐 · ⭐ 3.5

No. 1 Xingyuan Street

Dishes

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  Braised Tofu Cubes

  Lu Gan Zi is a dish made primarily from dried tofu, cut into pieces and slowly simmered in a seasoned sauce to absorb its rich flavors. The sauce is typically made by boiling soy sauce, sugar, spices like star anise, cinnamon, and Sichuan pepper with water.
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  Dried Tofu and Pickled Vegetable Meat Stir-fry Rice

  Dried tofu, pickled vegetable, and meat stir-fry rice is made with dried tofu, pickled vegetables, and minced meat. The minced meat is stir-fried and mixed with dried tofu and pickled vegetables, then served over rice. It has a fresh and savory taste.
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  Sake

  Sake is a traditional Japanese alcoholic beverage made from rice, water, yeast, and koji mold through a specific brewing process. It has a pale yellow color, is clear and transparent, and features a unique rice aroma and rich, smooth taste.
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  Fried Sauce Noodles

  A traditional Chinese dish featuring hand-pulled noodles tossed in a savory meat-based sauce made from fermented soybean paste, garlic, and scallions.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Pan-fried Bun

  Pan-fried baozi is a Chinese pastry made with a flour-based dough wrapper filled with pork and cabbage, among other ingredients. After being rolled out, it is pan-fried in a flat-bottomed skillet until the bottom turns golden and crispy. To prepare, first season the filling, then wrap it in the dough and seal the edges by pinching. Add a small amount of oil to the pan, cook over low heat until the bottom is fragrant and browned, then add water and steam until the baozi is fully cooked.
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  Beef Hot Dry Noodles

  Beef hot dry noodles use alkaline noodles as the main ingredient, paired with boiled beef slices or chunks, topped with sesame sauce, soy sauce, vinegar, chili oil, and garnished with green onions and radish cubes. The noodles are boiled, rinsed in cold water, mixed with sauce, then combined with beef and toppings for a chewy texture and rich flavor.
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  Glutinous Rice Wine

  A traditional sweet dish made from glutinous rice and fermented rice wine, cooked slowly to a thick, sweet consistency.
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  Tiger Skin Egg

  Hǔpí Jīdàn is a Chinese dish primarily made with eggs. After boiling and peeling the eggs, cuts are made on the surface to create patterns, then the eggs are pan-fried in oil until the surface is slightly charred and resembles tiger skin. Finally, a seasoned sauce is added and the dish is simmered to absorb the flavors.
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  Egg Nog

  Egg wine is made by mixing beaten eggs with warm rice wine or yellow wine, stirring well, and heating until just below boiling to coagulate the egg into threads or chunks, forming a warm beverage. The main ingredients are eggs and alcohol.

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