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Liuji Baian Lu Zhou (Hua Xi Tan Wu Li Store)

小吃快餐 · ⭐ 4.0

No. 69 Fuxing Road, Wukesong Wanda Plaza

Dishes

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  Cold Dish Assortment

  Cold dish platter is a combination of various cold dishes, commonly featuring cucumber, tofu skin, jellyfish, chicken breast, carrot, and wood ear mushroom, sliced or shredded and mixed with seasonings like soy sauce, vinegar, sesame oil, garlic, and chili oil, then chilled before serving.
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  Braised Pork Noodles

  Lu Zhu Mian is a traditional noodle dish primarily made with noodles, tofu, and pork intestines. The preparation involves boiling the ingredients in a seasoned sauce, followed by slow stewing until fully flavored. The noodles absorb the rich sauce, resulting in a deep, savory taste, enhanced by an array of toppings that create a layered and satisfying texture.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Quick-boiled Tripe

  Water-boiled tripe is a traditional dish primarily made with pork or lamb tripe. The preparation involves quickly blanching the sliced tripe in boiling water until cooked, then draining and serving it with a specially prepared sauce. It has a fresh, tender texture and is smooth and delicious to eat.
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  Fried Crispy Sticks

  Fried Gaozhi is a traditional snack made primarily from mung bean flour or mixed bean flour. The bean flour is spread into thin pancakes, dried, then cut into pieces or strips. During cooking, it is fried in hot oil until golden and crispy, and can be enjoyed with savory or sweet and sour seasonings.
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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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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Premium Braised Pork

  Premium braised dishes are primarily made from pig intestines, pig lungs, dried tofu, and fire cake. After blanching, these ingredients are simmered slowly in a seasoned broth with various spices, allowing them to fully absorb the rich flavors of the braising liquid.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Soybean Juice

  Bean juice is a traditional Beijing snack made by soaking mung beans, grinding them into a paste, and fermenting the mixture. The process involves soaking the mung beans, grinding them into a slurry, filtering the liquid, and allowing it to ferment naturally to develop a mild sour taste, then boiling it before drinking. It is typically served with fried crullers (焦圈) and pickled vegetables.
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  Soybean Juice with Fried Dough Rings

  Bean juice and fried dough rings are traditional Beijing snacks, consisting of bean juice and crispy fried dough rings. Bean juice is made by fermenting mung beans, appearing pale yellow with a slightly sour taste; the fried dough rings are made from flour, oil, and water, deep-fried into a ring shape, with a crispy outer layer and soft interior.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

Reviews

• velvety_raven
  If you're into offal, this place is definitely worth a try. The braised big intestine they use is on the fattier side, which fans will love, and the broth is super rich and full-flavored. Fair warning though — the premium version already comes packed with ingredients, so I'd say skip loading up on extra condiments at first and just taste it as is. Besides the main stew, the mustard greens are really refreshing and cut through the richness nicely, great pairing. The fried sausage is sliced evenly and crispy as hell dipped in that garlic sauce. The shop is tucked in the Tanwuli block right next to Mixue, and on weekends at dinner time it can get pretty packed. Overall the food is consistently solid — the noodles with soybean paste and the lamb skewers were both really good too, and the prices are honestly super fair. Perfect if you wanna try some old Beijing flavors without burning a hole in your wallet.