Qing Yu Lan Handmade Noodles - Stir-Fried Sauce (Nanjing Branch)
小吃面食 · ⭐ 4.2
No. 129-13, Foyuan Street (Shop on 1st Floor, Wanda Golden Street)
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at No. 129-13, Foyuan Street (Shop on 1st Floor, Wanda Golden Street). It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Three Delicacies Noodle Soup, Signature Beef Noodle Stir-Fry, Stir-fried猪 Liver.
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: Nanjing
- Category: 小吃面食
- Rating: 4.2
- Address: No. 129-13, Foyuan Street (Shop on 1st Floor, Wanda Golden Street)
- Popular dishes: Three Delicacies Noodle Soup, Signature Beef Noodle Stir-Fry, Stir-fried猪 Liver, Freshly Sliced Kidney Noodles, Tomato Beef Noodle Stir-Fry
China trip · China travel
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Dishes
Three Delicacies Noodle SoupA savory noodle soup featuring eggs, shrimp, and pork, with vegetables and noodles in a clear broth.
Signature Beef Noodle Stir-FryA flavorful dish featuring tender beef and noodles tossed in a savory sauce, delivering rich taste and satisfying texture.
Stir-fried猪 LiverStir-fried猪肝 is a Chinese dish primarily made with pig liver. The liver is sliced thinly and stir-fried with seasonings such as green onions, ginger, and garlic. The dish has a bright red color and a tender, fresh taste.
Freshly Sliced Kidney NoodlesFreshly sliced pork kidneys stir-fried with vegetables and served over noodles, offering a quick, savory dish.
Tomato Beef Noodle Stir-FryA savory stir-fry of tender beef and fresh tomatoes tossed with noodles, seasoned to perfection.
Tomato and Egg NoodlesA simple and delicious noodle dish made with fresh tomatoes and eggs, stir-fried and tossed with cooked noodles.
Soft-boiled EggA sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.