Close

Lao Zhang Noodles (Baiziwan Branch)

小吃面食 · ⭐ 3.6

Room 07, Building 7, No. 16, Baiziwang Road

Dishes

• 

  Dumpling

  Dumplings are a traditional dish primarily made with meat. The process involves mixing minced meat with an appropriate amount of starch and seasonings, then hand-rolling it into small round balls before cooking. The preparation is simple, resulting in a tender texture and rich nutritional value.
• 

  Three Cold Dishes Assortment

  Cold dish trio consists of three cold appetizers, typically cucumber salad, seasoned seaweed strips, and poached chicken or braised beef. Fresh ingredients are blanched, marinated, or braised, then chilled and sliced or shredded before mixing with seasonings.
• 

  Braised Egg

  Marinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
• 

  Beef Noodle Soup

  Beef noodle soup features hand-pulled noodles and tender beef chunks, accompanied by a variety of vegetables and a rich beef broth. The noodles are hand-rolled for a chewy texture, and the broth is slowly simmered from beef bones to create a deep, flavorful taste.
• 

  Spicy Mala Lamb Shank Bones

  Special spicy lamb knuckle dish made with lamb bones, blanched to remove odor, then simmered with various spices and chili. Seasoned with Sichuan pepper, doubanjiang, ginger, scallion, and garlic for rich flavor absorption.
• 

  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
• 

  Lamb Bone Stick

  Mutton bone sticks are primarily made from mutton leg bones. After blanching to remove fishy odor, they are simmered slowly with spices such as scallions, ginger, star anise, and seasonings like soy sauce and cooking wine until the meat becomes tender and the broth turns rich and flavorful.
• 

  Lao Zhang's Special Chili Oil

  Old Zhang's specialty chili oil is made with premium rapeseed oil and infused with dried chili segments, Sichuan peppercorns, star anise, and bay leaves, slowly fried over low heat. Bright red in color and rich in aroma, it's perfect for noodles or as a seasoning oil.
• 

  Tofu Skin

  Tofu skin is a thin sheet-like food made from soybeans. It is typically produced by heating soy milk until a film forms on the surface, which is then removed and dried either by air or sun. It can be prepared by stir-frying, braising, or used as an outer layer to wrap fillings such as minced meat or vegetables. The texture is chewy and elastic.
• 

  Spicy Stir-Fried Clams

  Spicy stir-fried clams is a dish featuring clams as the main ingredient, stir-fried with green and red chili peppers and minced garlic. First, clean the clams thoroughly, then quickly stir-fry them at high heat with seasonings to preserve their fresh and tender texture.

Reviews