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Wu Wu Er Boiled Beef (Caijia Tian Community Branch)

小吃快餐 · ⭐ 4.3

Room 4, 1st Floor, Building 7, Caijia Tian Area A, Erhuan Line

Dishes

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  Braised Egg

  Stewed eggs are a classic Chinese dish primarily made with eggs. The preparation involves boiling the eggs, peeling them, and then soaking them in a seasoned sauce made from soy sauce and spices until fully flavored. Stewed eggs have a deep color and rich, aromatic taste, making them a common delicacy at both home meals and banquets.
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  Wide Rice Noodles

  Wide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Pickled Radish

  Pickled radish is a cold dish made primarily from white radish, seasoned and fermented with salt, sugar, vinegar, and chili, then sealed and soaked for several hours to days to absorb flavors.
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  Beef Three Delicacies Noodles

  A dish featuring beef, beef tripe, and beef tendons in a rich broth, served over noodles for a hearty and flavorful meal.
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  Beef Noodles

  A Chinese dish made with beef and rice noodles or wheat noodles, simmered in a rich broth with tender beef slices and garnished with scallions and cilantro.
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  Pork Three Delicacies Noodles

  A dish featuring pork, pork liver, and pork stomach cooked in broth, served with noodles for a rich, savory flavor.
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  Pork Liver

  This dish features fresh pork liver as the main ingredient, carefully prepared and stir-fried with appropriate seasonings. It has a bright red color, tender texture, and is rich in nutrition.
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  Blanching Beef

  A dish featuring fresh beef slices quickly blanched in hot broth, resulting in tender meat with a spicy kick.
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  Beef Noodles with Quick-Boiled Beef

  A dish of fresh beef slices and raw noodles quickly blanched and mixed with a savory sauce or broth, offering tender texture and rich flavor.
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  Quick-Blanched Pork Kidney

  A dish featuring quickly blanched pork kidneys, seasoned with ginger, garlic, and chili for a fresh, tender bite.
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  Shredded Pork Noodles

  A Chinese dish made with shredded pork and rice noodles or wheat noodles, stir-fried and served with a savory sauce.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Kidney Noodle Soup

  Kidney Noodle Soup is a noodle dish featuring pork or lamb kidneys as the main ingredient. The kidneys are sliced, marinated with cooking wine and ginger to remove gaminess, then quickly blanched or stir-fried. Noodles (typically wide or hand-pulled) are cooked separately and served in a broth or bone soup, topped with the prepared kidney slices. It may include vegetables like leafy greens, wood ear mushrooms, or bean sprouts. The broth is usually savory and umami, highlighting the tenderness of the kidneys.
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  Side Dish

  Side dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.

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