Close

Xiaolongmen Original Hot Pot and Cold Noodles (Xinchuan Branch)

小吃快餐 · ⭐ 3.9

No. 1111-6, Guandong 1st Street

Dishes

• 

  Spicy Triple Layer Tripe

  Spicy beef tripe is a Sichuan dish where sliced tripe is blanched in a special spicy and numbing broth made with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic. Served with red oil and scallions, it's crisp and tender.
• 

  Hand-Beaten Crystal Meat Balls

  A dish made by hand-beating pork tenderloin into paste, forming it into translucent balls using starch, resulting in a smooth and chewy texture.
• 

  Hot Pot Beef Tallow

  Hot pot beef tallow is a key ingredient in Sichuan-style hot pot, made by simmering beef fat with chili, Sichuan peppercorns, and fermented broad bean paste to create a rich, spicy base for cooking meats and vegetables.
• 

  Premium Beef Balls

  Premium beef balls made from fresh beef, hand-pounded into a smooth paste and shaped into tender, flavorful spheres, ideal in soup or with sauce.
• 

  Classic Dry Noodles

  A classic dry noodle dish made with boiled noodles tossed in a savory sauce and mixed with fresh vegetables like cucumber, carrot, and bean sprouts.
• 

  Trendy Crab Stick Noodles

  A trendy dish featuring crab stick noodles with vegetables, lightly dressed in a savory sauce for a fresh and satisfying bite.
• 

  Beautiful Ham Sausage

  A processed meat product made from pork, starch, and seasonings, steamed or baked into a smooth, flavorful sausage suitable for direct consumption or cooking.
• 

  Chrysanthemum Pork Liver

  Chrysanthemum tripe is a dish made primarily from chicken gizzards (known as 'jun gan'), named for its flower-like shape when sliced. To prepare it, the chicken gizzards are first cleaned thoroughly, then cut into a chrysanthemum pattern and marinated with appropriate seasonings to absorb flavor. The dish is then quickly stir-fried at high heat to preserve the tenderness of the gizzards, resulting in an appealingly colored and beautifully shaped delicacy resembling a chrysanthemum.
• 

  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
• 

  Fresh Lotus Root Slices

  Fresh lotus root slices are a cold dish made primarily from fresh lotus roots. Peel and slice the lotus root thinly, blanch or eat raw, then mix with garlic, vinegar, soy sauce, sugar, and a touch of chili oil. Crisp and refreshing, it retains the natural flavor of lotus root.
• 

  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
• 

  Spicy Tripe Slices

  Spicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
• 

  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.

Reviews