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Nao Shi Kou Shun Liu (Bi Cai Hutong Dian)

小吃面食 · ⭐ 4.0

No. 35, Damucang Hutong

Dishes

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  Family Feast Oil-Poured Noodles

  Family Feast Oil-Poured Noodles feature hand-pulled noodles with eggs, greens, shredded meat, carrots, and wood ear mushrooms. Tossed in a seasoned sauce and finished with hot oil for aroma, then garnished with green onions and chili flakes.
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  Eggplant with Green Pepper Noodles

  Spicy pepper and eggplant拌面 is a noodle dish featuring eggplant and spicy peppers. Eggplant slices are fried or steamed, peppers are sliced. Cooked noodles are mixed with stir-fried eggplant and peppers, then seasoned with soy sauce, garlic, and salt.
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  Dry Tossed Sauce Noodles

  Dry-mixed臊子面 features noodles as the main ingredient, paired with stir-fried meat sauce and various vegetables. After boiling, the noodles are drained and thoroughly mixed with seasonings and the prepared meat sauce, resulting in a rich, dry aroma.
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  Braised Lentils with Shredded Pork Noodles

  Lentil and pork stir-fried noodles is a noodle dish primarily made with lentils and pork. After blanching the lentils, they are stir-fried together with sliced lean pork strips. Seasonings are added and stirred evenly, then mixed with cooked noodles to create a delicious and satisfying dish.
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  Signature Braised Pork Noodles

  Signature stewed pork knife-cut noodles feature hand-made knife-cut noodles with slow-cooked pork belly, seasoned with green onions, ginger, and star anise. The noodles are chewy and elastic, the meat tender and flavorful, with a rich broth.
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  Braised Radish

  Stewed radish is a dish made primarily with white radish, slowly cooked over low heat. A small amount of meat or bones is often added for flavor, and seasonings like ginger slices or green onions can be included to enhance taste and soften the radish.
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  Fatty Intestine Oil-Poured Noodles

  Fatty intestine oil-poured noodles use boiled noodles topped with braised or stewed pork intestines, then drizzled with hot oil to enhance aroma. After boiling, the noodles are drained, layered with sliced intestines, garnished with scallions, garlic, and chili powder, then poured with heated vegetable oil for a fragrant finish.
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  Tomato and Egg Noodles

  Tomato and egg noodles is a home-style noodle dish made primarily from tomatoes, eggs, and noodles. The preparation is simple: first, cut the tomatoes into pieces and set aside the beaten eggs. Next, stir-fry the tomatoes and add an appropriate amount of water to boil. Then, cook the noodles until they are about 70-80% done, pour in the egg mixture, and finally add seasonings.
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  Braised Beef Shank Noodles

  Braised beef brisket noodles feature tender beef brisket stewed with spices like star anise, cinnamon, and bay leaves, then served over cooked noodles with a rich broth. Garnish with green onions or cilantro.
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  Bawang Oil-Poured Noodles

  Bawang oil泼面 is a Chinese noodle dish featuring wide noodles with boiled vegetables and meat (like beef or pork). After cooking, the noodles are mixed with a special seasoning and topped with hot oil to enhance aroma. The dish is prepared by evenly sprinkling chili oil, garlic, green onions, and soy sauce on the noodles, then pouring heated vegetable oil to fully blend the flavors.
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  Egg and Tomato Noodles

  Egg and tomato mixed noodles is a home-style dish made with noodles, stir-fried eggs, and tomatoes. Cooked noodles are drained, then mixed with the eggs and diced tomatoes, seasoned and ready to eat.

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