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Braised Pork in Flatbread

小吃快餐 · ⭐ 3.6

No. 79 Jiaodaokou South Street (420 meters on foot from Exit F (Northeast) of Nanluoguxiang Metro Station)

Dishes

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  Large-Filled Dumplings

  Dumplings with large fillings are a traditional Chinese snack made by wrapping pork, shrimp, or vegetables in thin dough and boiling until they float.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Beef Noodle Soup

  Beef泡馍 is made with beef brisket or beef as the main ingredient, combined with vermicelli and pieces of baked flatbread (mofan). It is stewed with aromatics such as green onions, ginger, garlic, star anise, and cassia bark. The beef is slowly simmered until tender, then the flatbread pieces are broken up and soaked in the broth, allowing the bread to absorb the rich flavors of the soup.
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  Beef Patty

  Beef patties are primarily made from ground beef, onions, eggs, flour, and seasonings. After mixing, the ingredients are shaped into patties and cooked by frying or baking until fully done. Salt and pepper are typically added during preparation to enhance flavor.
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  Rice Noodle with Beef Tendon

  Mi Pi Niu Jin Mian Liang Can is a noodle dish featuring rice vermicelli and beef tendon noodles. Rice vermicelli is smooth, while beef tendon noodles are soft and chewy after stewing. Combined by boiling or mixing, they create a unique layered texture.
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  Spicy Oil Noodles with Cold Vermicelli

  Dan Dan Noodles is a cold dish made with wheat noodles, mixed with shredded cucumber, bean sprouts, and carrot, then dressed with a spicy red oil sauce made from chili oil, soy sauce, vinegar, garlic, and Sichuan pepper powder. The noodles are boiled, rinsed in cold water for a smooth, chewy texture, then combined with the vegetables and drizzled with the sauce.
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  Lamb Soup with Flatbread

  Lamb and noodle soup is a traditional delicacy made primarily with lamb and flatbread. The preparation involves stewing lamb to create a rich broth, then breaking the flatbread into pieces and soaking them in the soup so they absorb the flavorful liquid. Finally, garnishes such as cilantro and chili powder are added to enhance the taste.
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  Goat tendon

  Mutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.
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  Premium腊汁肉夹馍

  Premium腊汁肉夹馍 features slow-cooked pork belly marinated in special腊汁, then gently simmered until tender. Served in a crispy bao bun with meat and sauce, garnished with green pepper strips and cilantro for a fragrant, savory bite.
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  Sliced Noodles with Meat Sauce

  Saozi Chai Mian is a Shaanxi specialty noodle dish featuring hand-stretched noodles served with a savory sauce made from pork, tofu, wood ear mushrooms, and carrots. The thick, elastic noodles pair perfectly with the rich, flavorful broth, enhanced with green onions and cilantro.
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  Fish tofu

  Fish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.

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