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Tang Bu Liu Mian Guan (Chahan Lu Dian)

小吃面食 · ⭐ 4.4

No. 87, West Street, Zhongcang Subdistrict Courtyard

Dishes

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  Farmhouse Burned Noodles

  A hearty noodle dish made with hand-pulled noodles, pork belly, vegetables, and mushrooms, simmered in a savory sauce.
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  Cold-Pressed Bamboo Shoots

  Cold-mixed bamboo shoot slices is a refreshing dish made from fresh bamboo shoots. After blanching to remove bitterness, the sliced shoots are mixed with garlic, green onions, chili, and other seasonings without heating, preserving the natural flavor.
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  Pork Rib Noodles

  Pork rib noodles is a noodle dish primarily made with pork ribs and noodles. To prepare it, the pork ribs are simmered until tender and juicy, resulting in a rich and aromatic broth. The noodles are then cooked separately and mixed with the rib broth, garnished with green onions and cilantro to create a nutritious and delicious noodle dish.
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  Tang Bu Liu Special Chicken

  Tang Bu Liu Special Chicken is a Chinese dish made with chicken as the main ingredient, cooked with various spices and seasonings. Fresh chicken is combined with green onions, ginger, and cooking wine, then slowly stewed until the meat becomes tender and retains its original flavor.
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  Wenzhou Noodles with Sauce

  Wenzhou mixed noodles are cold noodles made with boiled noodles, vegetables like cucumber, carrot, and bean sprouts, and a special sauce. The sauce is typically made from soy sauce, sesame oil, vinegar, garlic, and chili oil, offering a refreshing and unique flavor.
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  Wenzhou Fish Ball Noodles

  Wenzhou fish ball noodles are made with fresh fish meat fish balls, hand-made noodles, and broth. Key ingredients include fish, flour, eggs, and scallions and ginger. Fish balls are made by chopping fish and mixing until elastic, while noodles are hand-rolled or machine-pressed. Cooked noodles and fish balls are combined, then garnished with chopped scallions.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish made primarily with rice noodles, combined with vegetables, meat, or seafood, and quickly stir-fried in a hot wok. To prepare, first cook the rice noodles and set them aside. Then heat oil in a wok, add葱姜蒜 (scallions, ginger, and garlic) to sauté until fragrant, followed by the main ingredients. Finally, add the cooked rice noodles and seasonings, mixing well to complete the dish.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish made primarily with rice noodles or dried rice vermicelli, combined with vegetables, meat, or seafood, quickly stir-fried in a hot wok. The noodles are first soaked soft, then stir-fried with sliced ingredients and seasonings until well blended.
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  Beef tendon noodles

  Beef tendon noodles feature tender beef tendons and noodles, seasoned with soy sauce, scallions, and ginger for a rich, chewy texture.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Minced Meat Noodles

  Minced pork rice noodles is a dish made with ground pork and rice or glass noodles. The pork is stir-fried with葱姜蒜, seasoned with soy sauce and salt, then mixed with cooked noodles. Vegetables like greens or bean sprouts may be added for texture and nutrition.
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  Stewed Intestine Noodles

  Fechang Fen is a dish made primarily from pork intestines and rice noodles. After cleaning and cooking the pork intestines, they are sliced and mixed with boiled rice noodles in a bowl, then seasoned with broth, chili oil, Sichuan pepper powder, garlic paste, and green onions.
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  Mushroom and Pork Rice

  A hearty dish made by stir-frying mushrooms and pork with rice, resulting in a savory and satisfying meal.
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  Fish Cake

  Fish cake is a food made by mixing fish meat as the main ingredient with starch, egg white, seasonings, and other additives, then shaping it into a饼 (cake) and steaming or frying it. A common method involves removing bones from fresh fish, mashing it into paste, mixing it with auxiliary ingredients, and then heating it to set its shape.

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