Close

Neng Ji Stone-milled Rice Noodles (Kangqiao Old Street Branch)

小吃快餐 · ⭐ 4.0

No. 162-2 Xiushen Road

Dishes

• 

  Barbecued Pork Rice Noodle Roll

  Char siu rice noodle rolls are a Cantonese dim sum dish made by mixing minced char siu pork into rice batter, then steamed. Main ingredients include pork tenderloin, rice batter, and egg. The batter is poured into special molds, mixed with char siu bits and a little egg, steamed, rolled, and served with sauce.
• 

  Cantonese Barbecue Pork Bun

  Guangdong-style barbecued pork buns are steamed buns made with fermented dough filled with minced barbecued pork. The pork is marinated and roasted from tenderloin or梅花肉, then mixed with sugar, soy sauce, and oyster sauce to form the filling.
• 

  广式烧卖

  广式烧卖以猪肉、虾仁为主要食材，搭配香菇、葱姜等调味料制成馅料，包裹在薄皮中，蒸制而成。其特点是皮薄馅多，形状如花苞，口感鲜嫩滑爽。
• 

  Steamed Fermented Black Bean Chicken Feet with Cantonese Style

  Steamed fermented black bean chicken feet is a Cantonese dish made with chicken feet and fermented black bean sauce, soy sauce, and other seasonings. The texture is soft and chewy, with a savory and slightly spicy flavor.
• 

  Signature Longjiang Pig Trotter Rice

  Signature Longjiang pig trotter rice features tender pig trotters simmered in soy sauce, star anise, and ginger, then served over rice with a savory sauce and scallion garnish.
• 

  Pork Liver Porridge

  A nourishing porridge made from pork liver and rice, known for its smooth texture and rich flavor.
• 

  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
• 

  Carrot Rice Noodle Roll

  A delicate rice noodle roll filled with fresh carrot strips, steamed to softness and served with a light soy dipping sauce.
• 

  Shrimp Rice Noodle Roll

  A traditional Cantonese dim sum made with rice noodle sheets filled with shrimp and vegetables, steamed to perfection for a delicate, savory flavor.
• 

  Squid Rings

  Squid rings are made by cutting fresh squid into circular shapes, then seasoning and frying until golden and crispy. The outer layer is香脆 (crispy), while the inside remains tender and juicy, preserving the natural freshness of the squid.

Reviews

• cerulean_acorn
  This old spot that's been around since 1931 is totally worth a special trip. It's over on Xicheng Zhanlanguan Road, not far from the zoo, and super easy to get to. The inside has this retro Beijing vibe going on — wooden tables and chairs, red lanterns everywhere, really sets the mood. The hotpot broth is just plain water with scallions and ginger, so the focus is all on the ingredients. The hand-sliced fresh lamb is the star — you can see the texture clearly on it, and after a quick dip in the pot it's so tender, no gamey taste at all. Definitely order it. The sesame sauce dip is thick and rich, and dipping the meat in it honestly takes me back to childhood. Also gotta try the mung bean noodles — after cooking they soak up all the broth and get this chewy, kinda sandy texture that's so good and cuts through the richness. Everything was fresh, prices were really reasonable, and the service was on point. Perfect if you wanna experience an authentic old Beijing lamb hotpot. Heads up though, it gets packed on weekends during dinner rush, so I'd go at an off-peak time if you can.