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Men Guo Lu Ru ( Hui Xin Dian)

小吃快餐 · ⭐ 4.2

No. 7 Huixin East Street

Dishes

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  Braised Pork with Intestines

  Lu Zhuo Jia Chang is a Chinese dish featuring pork intestines as the main ingredient, typically simmered slowly with pig lungs, blood, and tofu skin in seasoned broth to absorb rich flavors. A blend of spices and soy sauce creates a deeply aromatic sauce.
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  Braised Pork Noodles

  Lu Zhu Mian is a traditional noodle dish primarily made with noodles, tofu, and pork intestines. The preparation involves boiling the ingredients in a seasoned sauce, followed by slow stewing until fully flavored. The noodles absorb the rich sauce, resulting in a deep, savory taste, enhanced by an array of toppings that create a layered and satisfying texture.
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  Bingyang in Can

  Bingyang is a carbonated beverage made primarily of water, sugar, carbon dioxide, and food flavorings. Sealed in aluminum cans via filling technology, it preserves bubbles and flavor.
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  Small Bowl Braised Pork

  Xiao Wan Lu Zhu is a dish made primarily with pig intestines, lungs, tofu puffs, and baked bread, simmered slowly in a special sauce until flavorful, typically served in small bowls.
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  Baked Flatbread

  Fire cake is a traditional Chinese pastry made primarily from flour, fermented and then baked. Its outer crust is golden and crispy, while the inside is soft and layered. It can be enjoyed with various ingredients such as meat or vegetables, serving both as a staple food and a snack.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Zhajiangmian

  Zhajiangmian is a traditional Chinese noodle dish made of noodles and a specially prepared fried sauce. After boiling, the noodles are drained and mixed with stir-fried minced meat and yellow bean sauce, thoroughly blended so that each strand of noodle is evenly coated with rich, savory sauce.
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  Stir-fried Tripe

  Tripe is a traditional dish primarily made from pork or lamb stomach. During preparation, the tripe is sliced into thin strips and quickly stir-fried at high heat to cook it thoroughly while maintaining its tender texture. Seasonings such as scallions, ginger, and garlic can be added during the process to enhance flavor.
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  Exquisite Cold Dish Platter

  A精美凉菜拼盘 consists of a variety of fresh vegetables, fruits, and cooked foods, including cucumber, carrot, cherry tomato, seaweed knots, and braised tofu. Each ingredient is carefully selected and prepared to preserve its most natural flavor. Through simple seasoning and plating, it presents a colorful and richly textured dish.
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  Sesame Flatbread with Egg

  Sesame flatbread with egg is a Chinese snack made of flatbread and egg. The flatbread, made from flour and sprinkled with sesame, is baked or pan-fried; the egg is usually fried or scrambled and served inside the flatbread.
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  Tomato Noodles with Sauce

  Tomato-based noodle dish with a sauce made by stir-frying fresh tomatoes, adding water and seasonings, then mixing with cooked noodles. Eggs and葱姜 are often added for enhanced flavor.
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  Soybean Curd with Spices

  Má Dòufu is made primarily from tofu and processed through a special method. It has a grayish-white color, a delicate texture, and a subtle bean aroma. During preparation, it is typically stir-fried with seasonings such as chili peppers and Sichuan peppercorns, allowing the tofu to fully absorb the spicy and numbing flavors.

Reviews

• reef_anise
  The braised stew was really good — the intestines were super clean and cooked until they're soft but still have that nice chewy bite, and the lung pieces were tender and fresh. Dipping everything in the garlic sauce and chili oil? So fragrant and satisfying. Got the small bowl and it was honestly way more than I expected, broth was rich but not too heavy, and the dried tofu plus that baked flatbread soaked up all the old broth which gave every bite so much depth. The fried stuffed sausage was crispy outside and juicy inside, even better with garlic sauce on the side. Place isn't big but it's kept really tidy, and honestly I left super full and happy. Pro tip: grab an ice cold Beibingyang soda to go with it, cuts through all the richness perfectly.