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Fangzhuan 69 No. Fried Noodles (Wangfujing Joy Store)

小吃快餐 · ⭐ 3.9

Joy City Shopping Center, Wangfujing Street, Basement Level, Unit P012, Shop No. 102

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Three Cold Dishes Assortment

  Cold dish trio consists of three cold appetizers, typically cucumber salad, seasoned seaweed strips, and poached chicken or braised beef. Fresh ingredients are blanched, marinated, or braised, then chilled and sliced or shredded before mixing with seasonings.
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  Our Zhajiang Noodles

  Zhajiangmian features hand-pulled noodles with a savory meat sauce made from minced pork, seasoned with doubanjiang and sweet bean sauce, plus shredded cucumber and carrot. Toss the cooked noodles with the sauce and fresh vegetables for a flavorful dish.
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  Grandpa's Zhajiang Noodles

  Zhajiangmian features hand-pulled noodles tossed with a savory sauce made from minced pork, yellow bean paste, and sweet flour sauce, topped with cucumber ribbons, carrot strips, and bean sprouts. Cooked noodles are mixed with the sauce and vegetables, then garnished with chopped green onions or garlic.
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  Dad's Fried Sauce Noodles

  Zhajiangmian features hand-pulled noodles tossed with a savory meat sauce made from minced pork, yellow bean paste, sweet flour sauce, scallions, ginger, garlic, and cucumber ribbons.
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  Old Beijing Stewed Dishes

  Old Beijing Lu Zhu is a traditional Beijing snack primarily made from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning and blanching the pig intestines and lungs, then simmering them together with tofu skin and pig trotter tendons in a secret-spice broth over low heat until fully flavored. When serving, the cooked ingredients are sliced and paired with grilled flatbread or pancakes, drizzled with the rich broth for a complex and satisfying taste.
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  Old Beijing Apricot Seed Tofu

  Old Beijing apricot tofu is a cold dish made primarily from sweet almonds. Almonds are ground, boiled with water, strained, then mixed with starch or agar, cooled and set into a tofu-like shape. It has a semi-transparent appearance, delicate texture, and smooth taste.
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  Old Beijing Fried Blood Sausage

  Old Beijing fried blood sausage is a traditional Beijing snack, primarily made from blood sausage. The blood sausage is first sliced thinly and then deep-fried in hot oil until golden and crispy. Finally, it is sprinkled with minced garlic, salted water, and chili oil before serving.
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  Beijing-style Tripe Noodles

  Old Beijing tripe noodles is a traditional Beijing snack, primarily made with pig's stomach and vermicelli. The pig's stomach is sliced into fine strips and quickly stir-fried to maintain its tender texture, then cooked together with boiled vermicelli and seasoned with appropriate condiments to create a distinctive Beijing flavor.
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  Labas Garlic

  Labazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.
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  Noodle Soup with Meatballs

  A dish where pork or beef is minced, seasoned, shaped into balls, and poached in boiling noodle soup. Main ingredients include meat filling, flour, scallions, and ginger. First boil the noodle soup, then gently add the meatballs; they're done when they float to the surface.

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