Cao Xiao Han Rice Noodles & Fried Skewers
小吃快餐 · ⭐ 3.6
Basement Level 1 (B1), Shandong Museum, No. 11899, Jing Shi Road
Dragon Mate tips
If you are traveling in China to visit Jinan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Basement Level 1 (B1), Shandong Museum, No. 11899, Jing Shi Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Fried Skewers, 炸卷心菜, Tomato and Egg Stir-fry.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Jinan
- Category: 小吃快餐
- Rating: 3.6
- Address: Basement Level 1 (B1), Shandong Museum, No. 11899, Jing Shi Road
- Popular dishes: Fried Skewers, 炸卷心菜, Tomato and Egg Stir-fry, Old Jar Sichuan Noodles with Kimchi, Spicy Korean Noodles
China trip · China travel
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Dishes
Fried SkewersFried skewers are a snack made by threading various ingredients onto bamboo skewers and deep-frying them until golden and crispy. The ingredients are diverse, including meats, seafood, and vegetables, and they are seasoned with spices or seasonings before eating.
炸卷心菜炸卷心菜是一道以卷心菜为主要食材的油炸菜品。将卷心菜切成条状或片状，经过焯水或腌制后，裹上淀粉或面糊，放入热油中炸至金黄酥脆。
Tomato and Egg Stir-fryA classic Chinese dish made by stir-frying tomatoes with eggs, resulting in a savory and slightly sweet flavor.
Old Jar Sichuan Noodles with KimchiA Korean-style noodle dish featuring fermented kimchi, beef or pork, and spicy broth served over chewy noodles.
Spicy Korean NoodlesSpicy Korean noodles made with buckwheat or rice noodles, stir-fried with chili oil, Sichuan pepper, and soy sauce, served with vegetables and meat.
Spicy Rice NoodlesSpicy rice noodles are made with rice noodles as the main ingredient, combined with辅料 such as bean sprouts, tofu skin, and cilantro, then cooked in a special spicy chili sauce and broth. First, the rice noodles are blanched, then mixed with stir-fried chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), and other seasonings, finally served with hot soup or tossed directly for consumption.