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Shuixiguan Dahu面 (Textile Building Branch)

小吃面食 · ⭐ 3.8

No. 28, Shuixiguan South Street

Dishes

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  Noodles with Sauce

  Dalu noodles are primarily made with noodles, eggs, minced meat, and wood ear mushrooms. The sauce is stir-fried and then mixed with boiled noodles. The sauce is prepared by stir-frying eggs, minced meat, and seasonings, resulting in a delicious flavor that creates a rich texture when combined with the noodles.
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  Spicy Chicken of the Jianghu

  Hot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
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  Stir-Fried Tofu Skin with Aromatics

  Stir-fried bean curd sheets is a Chinese dish made with bean curd sheets as the main ingredient. Soak the sheets, cut into pieces, then stir-fry with hot oil and aromatics like ginger, garlic, and chili. Add soy sauce and salt, stir well until fragrant. Cooking technique emphasizes proper heat control for flavor absorption.
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  Special Noodles with Sauce

  Specialty stir-fried noodle soup is made with hand-pulled noodles as the main ingredient, combined with a sauce prepared from eggs, lean meat, wood ear mushrooms, yellow chrysanthemum flowers, and shiitake mushrooms. The sauce is poured over boiled noodles. To prepare, first sauté diced meat and vegetables, then add broth or water, bring to a boil, thicken with cornstarch, and finally pour over the noodles.
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  Blood and Tofu Stir-fry

  A savory dish made by stir-frying sheep blood with tofu, often seasoned with garlic, ginger, and scallions for a rich, harmonious flavor.
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  Minced Pork Noodles

  Roujiamo is a noodle dish made with stir-fried minced meat (usually pork or beef) as the main ingredient. The minced meat is sautéed with scallions, ginger, garlic, soy sauce, and cooking wine, then simmered in water or broth until thickened, and poured over boiled noodles. Some regions add mushrooms or carrots for extra flavor.
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  Vegetable Dumplings

  Vegetable dumplings are made by mixing finely chopped carrots, cabbage, potatoes with starch and egg, shaping into balls, then frying until golden or steaming until cooked.
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  Shrimp Egg Custard

  A Chinese steamed dish made with eggs and shrimp, resulting in a smooth and delicate texture.
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  Soy Sauce and Vinegar Hairtail

  Fresh hairtail is marinated, pan-fried until golden brown, then stir-fried with soy sauce, vinegar, and sugar. The dish has a savory-sour taste with tender fish meat and rich sauce flavor.
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  Sour Cabbage Stir-Fried Rice Noodles

  Suancai stir-fried rice vermicelli is a dish primarily made with sour cabbage and rice sheets. The rice sheets are made from mung beans or starch and cut into strips; the sour cabbage is fermented Chinese cabbage, chopped and set aside. During cooking, the rice sheets are blanched and drained, then stir-fried together with the sour cabbage, seasoned with appropriate seasonings until fully flavored.
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  Sour Cabbage and Pork Vermicelli

  A Chinese home-style dish made with transparent vermicelli, stir-fried with sour cabbage and minced pork. The noodles are tender, the cabbage tangy, and the pork adds savory depth.
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  Braised Pork Trotter with Soybeans

  Yellow soybean and pig trotter stew is primarily made with pig trotters and yellow soybeans. The pig trotters should be blanched to remove any fishy odor, then combined with soaked yellow soybeans in a clay pot. Add water, ginger slices, cooking wine, and other seasonings, then slowly simmer until the pig trotters are tender and the soybeans are soft and fluffy, resulting in a rich and flavorful broth.

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