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Sha Er Mi Pi · Sand Pot · Ganger Mi Xian (Fengcheng Second Road Branch)

小吃面食 · ⭐ 4.4

Next to Mixue Bingcheng on Fengcheng 2nd Road

Dishes

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  Traditional Tofu Skin Egg Sandwich

  A traditional Shaanxi snack made by stuffing fried eggs and tofu skin into a baked flatbread, offering a savory and satisfying bite.
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  Sha'er Signature Qin Town Rice Noodles

  Sha'er Signature Qin Town Rice Noodles is a traditional snack originating from Qin Town, Shaanxi. The main ingredient is high-quality rice, which is soaked, ground into a slurry, and steamed to create thin, translucent rice sheets. The sheets are cut into strips and served with vegetables such as bean sprouts and shredded cucumber, topped with a signature sauce made from chili oil, aromatic vinegar, garlic water, and sesame paste. The finished dish features tender, smooth rice noodles with a rich, spicy, and tangy flavor.
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  Sha Er Pot Rice Noodles

  Sha Er Pot Rice Noodles is a dish served in a special clay pot. Main ingredients include fresh rice noodles, pork bone broth, sliced pork (or chicken), bean sprouts, chives, and fried peanuts. The basic preparation involves first simmering pork bones to make a rich broth. The clay pot is then layered with blanched rice noodles, scalded meat slices, and vegetables, before being topped with boiling hot broth. Diners can add chili oil or vinegar to taste.
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  Bingfeng Soda

  Bingfeng soda is a carbonated beverage primarily made from water, sugar, carbon dioxide, and food additives. It is produced by injecting carbon dioxide into a sugary liquid, giving it a bubbly texture. It is typically packaged in glass bottles or aluminum cans and tastes better when chilled.
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  Cumin Chicken Sandwich

  Cumin chicken bao is a Chinese fast food dish featuring chicken breast as the main ingredient. The chicken is marinated, then pan-fried or stir-fried with cumin and chili powder. It's served in a baked bun with vegetables like lettuce and onion.
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  Noodles with Rolled Dough

  Mianpi is a cold dish made primarily from flour. The flour is mixed with water to form a dough, which is then repeatedly washed to remove the starch, leaving behind gluten. This gluten is then rolled into thin sheets and steamed or boiled until cooked, then cut into strips. When serving, it is mixed with seasonings such as vinegar, chili oil, garlic paste, soy sauce, and cilantro for a refreshing and chewy texture.
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  Braised Watercress in Clay Pot

  A traditional Jiangnan dish made by slow-cooking watercress with ham and chicken in a clay pot, resulting in a smooth, fresh, and richly flavored soup.
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  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.
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  Rice Porridge

  A simple and comforting dish made by boiling rice in water until it becomes a soft, thick porridge.
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  Pot-braised Rice Noodles

  A dish made by stewing rice noodles with vegetables and meat in a special sauce, known for its smooth texture and rich flavor.
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  Pot Rice Noodles

  A traditional Yunnan dish featuring rice noodles cooked in a clay pot with pork, bean sprouts, and pickled vegetables, resulting in a rich and savory flavor.
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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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  Pear and Tremella Soup

  Pear and silver ear soup is made by simmering rehydrated silver ear fungus with coreless pears until soft and the broth thickens. Add rock sugar for flavor and enjoy chilled.
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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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