Close

Nanmi Xiangfen · Hunan Pork Rice Noodles Shop

小吃面食 · ⭐ 3.7

Next to Datang Roujiamo on Taixing Road, Yongtai

Dishes

• 

  Changde Beef Noodles

  Changde beef rice noodles is a Hunan regional specialty made with rice noodles, slow-cooked beef, and beef bone broth. Key ingredients include fresh rice noodles, beef, beef bones, spices, and garnishes like bean sprouts and green onions. The broth is simmered for hours, then noodles and sliced beef are added, topped with green onions and bean sprouts.
• 

  Hunan Pork Fresh Soup Noodles

  Hunan Pork Fresh Soup Noodles is a dish featuring wide rice noodles served in a broth made from fresh pork bones, topped with thinly sliced pork, pork liver, pork intestines, and other offal, along with vegetables like leafy greens and wood ear mushrooms. The broth is simmered for hours until rich and milky-white. The noodles are blanched and placed in a bowl, topped with briefly cooked pork slices and offal, then ladled with the hot bone broth, and garnished with scallions and cilantro. The soup is savory and aromatic, the noodles are smooth, and the pork is tender.
• 

  Hunan Noodles

  Hunan Noodles is a spicy and sour dish made with rice noodles, fermented vegetables, chili oil, and garlic, typical of Hunan cuisine.
• 

  Fried Egg

  Fried eggs are a simple and delicious home-style dish, primarily made with fresh eggs. The preparation involves beating the eggs and pouring them into a preheated frying pan, then cooking over medium-low heat until both sides turn golden brown and the aroma of eggs fills the air—ready to be served.
• 

  Mother's Intestine Rice Noodles

  Mother's Intestine Rice Noodles is a Sichuan street food. Main ingredients include sweet potato noodles, pork large intestine, soybean sprouts, and peas. The pork intestine is thoroughly cleaned and braised until tender and flavorful. Sweet potato noodles are soaked in hot water. Cooked noodles and soybean sprouts are placed in a bowl, topped with piping hot bone broth, sliced braised intestine, and garnished with scallions, cilantro, and fried peas. The broth is rich, the intestine is tender, and the noodles are smooth.
• 

  Old Changsha Fried Sausage

  Old Changsha fried sausage is made by stuffing pork, starch, and seasonings into pig intestines, then frying until golden and crispy. Main ingredients include fresh pork, pig intestines, salt, sugar, soy sauce, and five-spice powder. The seasoned meat is filled into the casings, steamed or air-dried, then sliced and deep-fried.
• 

  Meat and Egg Double Topping Rice Noodles

  Meat and Egg Double Topping Rice Noodles is a dish centered around wide rice noodles. Main ingredients include wide rice noodles, minced pork (or shredded pork), and eggs. The basic preparation method involves boiling the rice noodles until cooked and setting them aside. The minced pork is stir-fried with seasonings like soy sauce and cooking wine to create the meat topping. Eggs are fried into a sunny-side-up egg or scrambled into pieces to form the egg topping. Finally, the cooked rice noodles are placed in a bowl and topped separately with the prepared meat and egg toppings. The dish is typically served with a light broth or consumed directly.
• 

  Scallion Oil Pancake

  Congyou Babao is a traditional snack made primarily from rice flour, mixed with scallions and seasonings to form a paste, then pan-fried in oil. Its outer layer is golden and crispy, while the inside is soft and glutinous, with a rich aroma of scallions.
• 

  Hengyang Stewed Noodles

  Hengyang stewed noodles are a Hunan specialty, featuring fine rice noodles simmered in a rich, savory sauce with vegetables and peanuts for a flavorful, satisfying dish.
• 

  Chenzhou Pig-Killing Rice Noodles

  Chenzhou Pig-Killing Rice Noodles is a Hunan specialty dish made with fresh rice noodles, seasoned with pork, pickled vegetables, and bean sprouts in a rich pork bone broth.
• 

  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.

Reviews