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Xiao Xiang Luosifen (Cuiyun Mountain Store)

小吃面食 · ⭐ 4.3

No. 35, Building 19, Cuiyunshan, South China Country Garden, Guotai Road

Dishes

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  Fried Egg Spicy Snail Noodles

  Spicy snail noodles with crispy fried egg, a popular street food dish from Guangxi, known for its bold flavors and satisfying crunch.
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  Thick-Cut Luncheon Meat with Instant Noodles

  This dish features thick-cut luncheon meat and instant noodles. The luncheon meat is sliced into pieces about 1 cm thick and pan-fried until golden brown on both sides. The instant noodles are cooked according to package instructions and drained. The fried luncheon meat is placed on top of the cooked noodles, optionally drizzled with a little rendered fat or a simple sauce. It is a quick dish that highlights the savory flavor and firm texture of the meat paired with noodles.
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  Curry Fish Balls

  Curry Fish Balls is a dish featuring fish balls as the main ingredient. The fish balls, typically made from minced fish paste, have a springy texture. They are first boiled or fried until slightly golden, then simmered in a curry sauce to fully absorb the rich flavors. Key ingredients include fish balls and curry blocks or powder, often supplemented with coconut milk and onions for added depth. The finished dish is golden in color with a robust curry flavor and tender, flavorful fish balls.
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  Handmade Lemon Coke

  Fresh lemon slices mixed with chilled cola for a refreshing, tangy drink.
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  Signature Luosifen

  Signature Luosifen features Liuzhou specialty snail as the main ingredient, paired with rice noodles, pickled bamboo shoots, fried beancurd skin, peanuts, wood ear mushrooms, and daylilies. The broth is made by simmering snail bones, then seasoned with chili oil, spices, and seasonings. The focus lies in a rich broth and abundant ingredients, creating a uniquely flavored noodle dish.
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  Guilin Noodles

  Guilin noodles are a traditional snack from Guilin, Guangxi, made with thin rice noodles served in a richly flavored broth with vegetables and peanuts.
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  Crispy Pork with Salt and Pepper

  Sichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
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  Hong Kong Style Chicken Chop with Tomato Sauce over Rice

  Hong Kong Style Chicken Chop with Tomato Sauce over Rice is a classic Hong Kong-style rice plate dish. Main ingredients include boneless chicken thigh or breast meat, tomatoes, onions, and rice. The chicken is marinated, lightly coated, and then pan-fried or deep-fried until golden and crispy to create the chicken chop. Separately, tomatoes and onions are sautéed until soft, then simmered with ketchup, sugar, salt, and other seasonings to form a thick tomato sauce. The fried chicken chop is sliced and served over hot steamed rice, generously topped with the tomato sauce.
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  Beef and Egg Rice

  Hong Kong-style beef and egg rice is a dish primarily made with tender beef, eggs, and rice. The preparation involves slicing the beef thinly, marinating it, then pan-frying it in oil before mixing it with beaten eggs and stir-frying together. Finally, it is served over steaming hot rice.
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  Fried Squid Balls

  A Chinese dish made by frying squid balls, which are formed from minced squid mixed with seasonings and deep-fried until golden and crispy.
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  Char Siu Fried Rice with Separate Grains

  Char Siu Fried Rice with Separate Grains is a classic Cantonese-style fried rice. Main ingredients include overnight rice, diced Char Siu (barbecued pork), eggs, chopped scallions, and green peas. During preparation, the rice is first stir-fried in a wok until each grain is separate, loose, and dry. Then, beaten eggs are added and quickly scrambled to coat the rice evenly. Diced Char Siu and green peas are added and stir-fried together. Finally, it's seasoned with light soy sauce, a little salt and sugar, and garnished with chopped scallions before serving. The finished dish features dry, separate rice grains with the sweet-salty flavor of Char Siu blended with egg and rice aromas.
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  Granulated French Toast

  A Hong Kong-style dessert made by soaking bread cubes in egg mixture and frying until golden, served with sweet toppings like condensed milk or jam.
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  Fatty Intestine Snail Noodles

  Fatty Intestine Luosifen is a delicacy made primarily from Luosifen, skillfully combined with fatty intestines. The Luosifen uses rice noodles made from high-quality rice, offering a smooth and slippery texture. It is paired with a uniquely spicy and sour broth, then enhanced with tender, richly flavored fatty intestines that are stewed to be rich yet not greasy. This creates a dish with complex flavors and distinct layers.
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  Scallion Pancake

  A thin pancake made with scallions and flour, pan-fried until golden and crispy, known for its savory aroma and satisfying texture.
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  Soy Milk Drink

  A smooth, sweet beverage made from soybeans, rich in plant protein and enjoyed both hot and cold.
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  Golden Pot Burned Snail Rice Noodles

  A flavorful dish featuring fresh snails, fermented bamboo shoots, tofu skin, and peanuts, stir-fried with a secret sauce and served over rice noodles for a rich, spicy-sour taste.
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  Crispy King Oyster Mushroom

  Crispy King Oyster Mushroom is made primarily from king oyster mushrooms, sliced or cut into strips, coated with starch or batter, then deep-fried until golden and crispy outside while tender inside.
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  Dragon Bone and Red Treasure Slow-Cooked Soup

  Dragon Bone and Red Treasure Slow-Cooked Soup is a traditional Chinese nourishing soup. Main ingredients include pork spine bones (or beef bones), Solomon's seal rhizome, red dates, goji berries, and carrots. The bones are first blanched to remove impurities, then simmered with Solomon's seal and red dates in ample water. After bringing to a boil, heat is reduced to low for 2-3 hours of slow cooking until the broth is rich and ingredients are tender. Goji berries and salt are added last for seasoning. The soup has a clear, slightly reddish color and a mellow, sweet flavor.

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