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Ban Jiang Mala Ban • Mala Tang (Chao Yang Lu Dian)

小吃快餐 · ⭐ 3.7

Room 301, Floor 3, Building 7, Ruihe International, Dingfuzhuang North Street

Dishes

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  Low-fat Rye Buckwheat Noodles

  Low-fat rye buckwheat noodles are made primarily from rye flour and buckwheat flour, offering a firm and elastic texture. No oil is added during production, and the noodles are cooked by boiling or steaming. They can be paired with vegetables, lean meats, or soy products for a refreshing taste, making them ideal for health-conscious individuals.
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  Crunchy Non-Fried Noodles

  Refreshing non-fried instant noodles made from优质 wheat flour, dried through a special process without frying to preserve the original texture. Comes with dehydrated vegetables and seasoning packets—simply pour hot water to enjoy.
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  Fresh Frozen Tofu

  Fresh tofu is frozen and thawed to create a porous texture, then used in cooking. Common methods include stewing, stir-frying, or as a soup ingredient.
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  Salted Egg Yolk-filled Rice Cake

  Salted egg yolk-filled rice cake is made from glutinous rice flour, with a salted egg yolk filling in the center, and is cooked by steaming or pan-frying. The main ingredients include glutinous rice flour, salted egg yolk, and a small amount of sugar. It has a soft and chewy texture with a rich savory flavor.
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  Japanese Tofu

  Japanese tofu is a dish primarily made with soft tofu. Typically, the tofu is cut into pieces and blanched in water to remove the beany odor, then simmered in dashi or water. Finally, it is thickened with a slurry to make the sauce creamy. It can be served with ingredients such as shrimp, ham, and mushrooms, or enhanced with seasonings like soy sauce, salt, and sugar.
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  Oil-fried gluten noodles

  Oil-fried gluten balls are made from wheat dough that is fermented and then deep-fried, forming hollow spherical shapes with a crispy outer shell and a porous interior. To prepare them, the dough is shaped into small balls and fried in hot oil until they expand, turn golden brown, and are then drained of excess oil. They are commonly used in stir-fries or stews, absorbing the broth to create a rich and flavorful texture.
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  Deep-Sea Lobster Dumplings

  Deep-sea lobster dumplings are made from fresh deep-sea lobster meat. After removing the shells, the meat is finely chopped and mixed with egg white, starch, and a small amount of salt until well blended. The mixture is then shaped into balls and cooked by boiling or steaming. The finished product has a pure white color and a tender, elastic texture.
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  Spinach Knife-Cut Noodles

  Spinach knife-cut noodles is a noodle dish primarily made with fresh spinach and specially crafted knife-cut noodles. The noodles, hand-carved to a unique wide and thick shape, offer a resilient and chewy texture. Spinach provides rich nutrition and a refreshing taste, blending perfectly with the noodles during cooking to create a vibrant, colorful, and nutritionally balanced dish.
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  Grass-fed Chicken Feet Delicacy

  Gusui chicken feet with pig stomach is a dish featuring chicken feet and pig stomach. After blanching, the chicken feet are stewed with pig stomach to make them tender and flavorful, while the pig stomach remains crisp and chewy. Ginger slices and green onions are added for aroma and to reduce odor, with some recipes using broth or water for slow cooking to blend flavors.
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  Konjac Roll

  Konjac hand rolls made with konjac as the main ingredient, blanched and sliced, wrapped in rice paper with lettuce, carrot丝, and cucumber slices, served with dipping sauce.
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  Black Wood Ear Mushroom

  Black fungus is a healthy ingredient commonly used in Chinese cooking. To prepare it, first soak the dried mushrooms, then serve them cold or stir-fry them. Add garlic, chili, and other seasonings during cooking to enhance the flavor.

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