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Da Xi Niu Wu · Hong Kong Carrot Noodles (Paris Spring Chengshan Road Branch)

小吃快餐 · ⭐ 4.2

B1 Floor, Unit 209, Paris Spring, No. 1993 Chengshan Road

Dishes

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  Socks Milk Tea

  Socks milk tea, based on black tea, is repeatedly poured through a specially designed filter to allow the tea liquor to fully interact with air, bringing out the rich aroma of the tea leaves. Finally, milk or non-dairy creamer is added to create a smooth and silky texture, delivering the classic Hong Kong-style milk tea flavor.
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  Hong Kong Style Carrot Noodle Soup

  A classic Hong Kong street food featuring a rich broth with beef brisket, pork skin, fish balls, tofu skin, and rice noodles.
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  Complete Chai Wan Noodles

  A complete cha siu mien is a noodle dish featuring noodles as the main ingredient, accompanied by various toppings such as pork intestine, fish balls, beef brisket, and radish. After the noodles are cooked, add the desired toppings according to personal taste, then pour over a specially prepared sauce and mix well before enjoying.
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  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
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  Signature Crispy Fried Chicken Leg

  A signature crispy fried chicken leg made with fresh thigh meat, marinated in a secret blend and deep-fried to golden perfection—crunchy outside, juicy inside.
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  Signature Fried Chicken Leg

  Fresh chicken legs marinated in a secret blend, then coated and deep-fried to golden crispiness with tender, juicy meat inside.
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  Rich Custard Delight

  Bao Fu Lou Nai Hua is a dessert made primarily from eggs, milk, sugar, and low-gluten flour. The yolks are mixed with sugar, then combined with milk and flour, poured into a mold, and steamed. The finished product has a delicate and soft texture with a slightly caramelized surface.
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  Hong Kong Style Milk Tea

  Hong Kong-style milk tea, made by blending black tea with fresh milk. The black tea is carefully brewed to achieve a bright red color and rich aroma. The addition of fresh milk creates a smoother texture, with the perfect balance between tea and milk—retaining the tea's freshness while adding the richness of milk.
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  Beef and Egg Rice

  Hong Kong-style beef and egg rice is a dish primarily made with tender beef, eggs, and rice. The preparation involves slicing the beef thinly, marinating it, then pan-frying it in oil before mixing it with beaten eggs and stir-frying together. Finally, it is served over steaming hot rice.
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  Braised Beef Shank Fried Sauce Thick Noodle Soup

  Braised beef shank fried sauce thick noodle soup is a Chinese noodle dish made with braised beef, fried sauce, and thick broth. The beef is tender and flavorful, paired with a special fried sauce and rich broth.
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  Beef Shank Fried Sauce Sour Cabbage Small Pot Rice Noodles

  A hearty bowl of rice noodles with tender beef shank, savory fried sauce, and tangy sour cabbage, simmered in a small pot for rich flavor.
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  Scallion Oil Chicken Cutlet with Two Eggs over Rice

  A savory dish featuring tender chicken cutlet, two fried eggs, and fragrant scallion oil served over steamed rice.
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  Scallion Oil Chicken Steak Pan-Fried Double Egg Rice

  Scallion oil chicken steak pan-fried double egg rice mainly consists of chicken breast, eggs, and rice. The chicken breast is first fried, then seasoned with scallion oil, and finally served with pan-fried eggs and rice.
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  Fresh Shrimp Wonton Noodles

  Fresh shrimp wonton noodles is a traditional noodle dish made primarily from fresh shrimp, pork, and flour. The wonton wrappers are thin and generously filled with tender shrimp and pork, paired with smooth noodles and a clear, flavorful broth that offers a simple yet refined taste.
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  Chicken Wing Egg Stir-Fry

  Chicken Wing Egg Stir-Fry is a dish made with chicken wings and eggs, stir-fried with vegetables and seasonings. It has a fragrant taste and a crispy outside with a tender inside.
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  Heartbreaking Char Siu Rice

  Char siu rice features rice topped with marinated and roasted pork. The pork, usually from tenderloin or梅花肉, is seasoned with soy sauce, honey, oyster sauce, and five-spice powder, then grilled until crispy outside and juicy inside. White rice is typically used, sometimes lightly fried with oil for added aroma. Common side dishes include greens or a soft-boiled egg.
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  Heartbreaking Rice (Black Gold Barbecue)

  Heartbreaking Rice (Black Gold Barbecue) is a Chinese dish made with rice and black gold barbecue. The barbecue uses high-quality pork, marinated and grilled to perfection, with a crispy exterior and tender meat. The rice is mixed with the barbecue for a rich and fragrant flavor.

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