Encounter Tianci Fu Rice Noodles (Yuanda Store)
小吃面食 · ⭐ 3.6
No. 3333 Xinming Street
Dragon Mate tips
If you are traveling in China to visit Changchun, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 3333 Xinming Street. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Potato Noodles in Clay Pot, Fish Ball Noodles, Spicy Black Wood Ear Mushrooms.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Changchun
- Category: 小吃面食
- Rating: 3.6
- Address: No. 3333 Xinming Street
- Popular dishes: Potato Noodles in Clay Pot, Fish Ball Noodles, Spicy Black Wood Ear Mushrooms, Spicy Tofu Noodles, Spicy Mung Bean Sprouts
China trip · China travel
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Dishes
Potato Noodles in Clay PotPotato noodle stew is a delicious dish made primarily with potato noodles, combined with various ingredients such as meat and vegetables, and slowly simmered in a clay pot. The potato noodles have a smooth and slippery texture, and when paired with richly flavored ingredients, the broth becomes deeply savory—making it a favorite among diners.
Fish Ball NoodlesFish ball rice noodles is a dish made with rice noodles and fish balls. The noodles are cooked and then simmered with fish balls in broth or water to blend flavors. Fish balls are typically made by mixing minced fish meat with starch and egg white, then shaped and boiled.
Spicy Black Wood Ear MushroomsSpicy black fungus is a cold dish primarily made with dried black fungus. After soaking, the fungus is blanched and drained, then mixed with minced garlic, chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and scallions to create a flavorful and refreshing dish.
Spicy Tofu NoodlesA spicy Sichuan-style dish made with konjac noodles stir-fried with chili, Sichuan pepper, and garlic for a numbing, fiery flavor.
Spicy Mung Bean SproutsA spicy Sichuan-style dish made with fresh mung bean sprouts stir-fried with chili, Sichuan pepper, and garlic for a bold, numbing flavor.