Close

Yuan Jin Xiao Mian (Beijing South Railway Station Branch)

小吃面食 · ⭐ 4.0

Transfer Level (B1), Beijing South Railway Station, Kaoyang Road (opposite Ticket Counter No. 4)

Dishes

• 

  Braised Pork Noodles

  Lu rou ban mian mixes cooked noodles with braised pork. Main ingredients include pork (usually belly), noodles, soy sauce, sugar, star anise, and cinnamon. The pork is slowly stewed until tender and then mixed with noodles to absorb the rich sauce flavor.
• 

  Braised Egg

  Marinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
• 

  Sichuan Beef Noodles

  Sichuan-style beef noodles use beef shank or brisket as the main ingredient, simmered with noodles, green onions, ginger slices, star anise, cinnamon, and other spices. The beef is slowly stewed until tender, resulting in a rich broth and chewy noodles. Add chili oil or Sichuan pepper powder to taste when serving.
• 

  Lemon Tea

  Lemon tea is a beverage made primarily from lemons and tea leaves. The preparation involves slicing lemons, adding them to the tea leaves, and steeping with hot water. Once the tea aroma blends with the lemon's acidity, sugar or honey can be added according to personal taste.
• 

  Crispy Roasted Pig Feet

  Crispy roasted pig trotters are made from pig feet, blanched to remove odor, marinated with seasonings, then grilled in an oven or over charcoal until the skin is crispy and the meat tender. Soy sauce, cooking wine, ginger slices, and green onions are typically added.
• 

  Red Bowl Spicy Noodles with Pea Paste

  Hongwan Wanza Mian is a noodle dish made primarily with thin noodles, peas, and a mixed sauce. The noodles are boiled and drained, the peas are stewed until soft and tender, and the mixed sauce is prepared by stir-frying minced meat with seasonings. Finally, the noodles, peas, and sauce are combined in a red bowl, presenting an appealing color and aroma.
• 

  Spicy Numbing Dumplings

  Lao Ma Chao Shou is a traditional snack made primarily with pork filling and dumpling wrappers. The seasoned pork filling is wrapped in dumpling skins to form chao shou. It is then boiled in a spicy and numbing broth, and finally garnished with chopped green onions and sesame seeds for added aroma.
• 

  Sour Cabbage Braised Pork Rice

  Suancai Braised Pork Rice is a dish primarily made with sour cabbage and pork belly. The preparation involves cutting the pork belly into small cubes and stewing it together with sour cabbage, allowing the meat to fully absorb the tangy flavor of the cabbage. The stewed pork and sour cabbage are then poured over steaming hot rice.
• 

  Spicy Sour Noodles in Golden Bowl

  Golden Bowl Spicy and Sour Noodles, made with sweet potato noodles as the main ingredient, served in a spicy and sour broth, garnished with bean sprouts, crushed peanuts, and cilantro. The noodles are chewy, and the broth is tangy and spicy, making it a uniquely flavorful noodle dish.
• 

  Bone Broth Dumplings

  Dumpling in bone broth is a traditional Chinese noodle dish made with handmade dumpling wrappers filled with pork and shrimp, served in a rich broth made from simmered pork or beef bones.

Reviews