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Yuan Jin Xiao Mian ( Daxing Airport C Corridor Store)

小吃面食 · ⭐ 4.3

Domestic Mixed-Flow Area, Southeast C Concourse, Terminal Building, Beijing Daxing International Airport, Daxing Airport Expressway (near Gate C55)

Dishes

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  Braised Pork Rice

  Braised pork rice is a classic Chinese rice dish, primarily made with fatty pork belly, mushrooms, and onions. The pork belly is cut into small cubes and slowly stewed with seasonings until the meat becomes tender and fully infused with flavor. Mushrooms and onions add aroma and texture to the dish. Finally, the braised pork and rich sauce are poured over steamed rice.
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  Sichuan Duck Blood Noodles

  Tianfu Duck Blood Noodles feature fine noodles as the main ingredient, paired with duck blood, beef or pork mince, and seasoned with scallions, garlic, chili oil, and other condiments. After boiling, the noodles are mixed with a specially prepared sauce, then topped with blanched duck blood and minced meat, and finally garnished with cilantro or crushed peanuts for a rich and flavorful experience.
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  Sichuan-style Braised Tofu Noodles

  Sichuan-style braised bean threads is a dish made primarily with bean threads, which are soaked and then slowly simmered in a seasoned broth with various spices to absorb the rich flavors. Common ingredients include soy sauce, rock sugar, star anise, cinnamon, and Sichuan peppercorns.
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  Spicy Pepper and Braised Pork Noodles

  Lai Jiao Lu Rou Mian features braised pork and mashed green pepper sauce. The pork is slowly stewed until tender, while the mashed pepper sauce is made by crushing green peppers with garlic and oil. Tossed with cooked noodles, it offers rich, layered flavors.
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  Tomato Beef Hot Pot

  Tomato beef hot pot is a Sichuan dish made with tomatoes and fatty beef, cooked together with chili and Sichuan peppercorns, resulting in a rich and spicy flavor.
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  Spicy Numbing Dumplings

  Lao Ma Chao Shou is a traditional snack made primarily with pork filling and dumpling wrappers. The seasoned pork filling is wrapped in dumpling skins to form chao shou. It is then boiled in a spicy and numbing broth, and finally garnished with chopped green onions and sesame seeds for added aroma.
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  Pea and Meat Sauce Noodles

  Pea and mixed sauce noodles is a noodle dish featuring noodles as the main ingredient, with peas and mixed sauce as accompaniments. After boiling the noodles, they are mixed with cooked peas and stir-fried mixed sauce, then thoroughly combined before serving.
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  Soft Cartilage Dumplings with Tomato Noodles

  Soft cartilage meatballs in tomato noodle soup, made with pork cartilage and minced pork, simmered in fresh tomato broth until noodles reach ideal tenderness. The meatballs are chewy, the tomato sauce is sweet and tangy, and the noodles absorb the rich flavors.
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  Sour Cabbage Beef Noodles

  Sour Cabbage Beef Noodles: Tender beef is paired with tangy, crisp sour cabbage, carefully cooked to create a rich broth and chewy noodles. First, the beef is stewed until tender, then stir-fried with sour cabbage and seasonings until fragrant, finally mixed with boiled noodles to present a dish that excels in color, aroma, and taste.
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  Sour Cabbage Pork Intestine Noodles

  Sour Cabbage Pork Intestine Noodles: Made with hand-pulled noodles, this dish features a unique combination of sour cabbage and pork intestines. After the noodles are cooked, they are mixed with stir-fried pork intestines and sour cabbage, then topped with a generous amount of rich broth to create a distinctive flavor and texture.
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  Bone Broth Dumplings

  Dumpling in bone broth is a traditional Chinese noodle dish made with handmade dumpling wrappers filled with pork and shrimp, served in a rich broth made from simmered pork or beef bones.

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