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Old Beijing Fried Sauce Noodles (Wanda Plaza Development Zone Branch)

小吃快餐 · ⭐ 3.8

No. 17 Hengshan Road, Fulaishan Subdistrict, Yantai Pilot Free Trade Zone, Shandong Province, Wanda Plaza, 3rd Floor, Unit 3020AA

Dishes

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  Old Beijing Stewed Dishes

  Old Beijing Lu Zhu is a traditional Beijing snack primarily made from pig intestines, pig lungs, tofu skin, and baked flatbread. The preparation involves cleaning and blanching the pig intestines and lungs, then simmering them together with tofu skin and pig trotter tendons in a secret-spice broth over low heat until fully flavored. When serving, the cooked ingredients are sliced and paired with grilled flatbread or pancakes, drizzled with the rich broth for a complex and satisfying taste.
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  Beijing Flower Sausage

  A traditional Beijing snack made by stuffing pork into sausage casings, then steaming until it naturally splits open like a flower when sliced. Tender and flavorful.
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  Beijing-style Tripe Stir-fry

  Old Beijing tripe is a traditional Beijing snack, primarily made from fresh beef or lamb tripe. The tripe is finely sliced and quickly blanched in a rich broth until cooked, then mixed with vegetables such as cilantro and scallions, and drizzled with a special sauce made from sesame paste, garlic chives, and fermented tofu. Finally, it is thoroughly mixed and ready to eat.
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  Classic Beijing Fried Sauce Noodles

  Old Beijing classic fried sauce noodles is a traditional Beijing dish made with noodles and a specially prepared fried sauce. The sauce is made by stir-frying yellow bean paste with minced meat, resulting in a rich flavor. After boiling the noodles, they are mixed with the fried sauce, shredded cucumber, mung bean sprouts, and other side dishes to create a distinctive Beijing taste.
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  Old Beijing Spicy Beef Zhajiang Noodles

  A classic Beijing-style noodle dish featuring hand-pulled noodles topped with a savory, spicy beef and soy-based sauce, often served with fresh vegetables.
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  Beijing-style sweet rice roll

  Old Beijing donkey roll is a traditional Chinese dessert made with glutinous rice flour for the skin, filled with red bean paste and dusted with yellow soy powder. It's prepared by steaming the rice flour, rolling it into a thin sheet, spreading the filling, rolling it up, cutting it into segments, and then rolling in soy powder for its distinctive look and texture.
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  Old Beijing Egg Fried Sauce Noodles

  Old Beijing egg fried noodle soup features hand-rolled noodles with stir-fried meat sauce and a sunny-side-up egg. The meat sauce is made from minced pork, yellow bean paste, sweet flour sauce, and aromatics like scallion, ginger, and garlic, served mixed with the noodles.
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  Chongqing Spicy Noodles

  Chongqing spicy noodle is made with thin noodles as the main ingredient, seasoned with chili oil, Sichuan pepper powder, soy sauce, vinegar, garlic paste, green onions, and crushed peanuts. After boiling, the noodles are mixed with a prepared sauce and topped with ingredients such as pickled mustard greens or bean sprouts. The noodles are chewy and the flavor is rich and intense.
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  Taro Sweet Potato Balls

  Sweet potato and taro balls are a dessert made from sweet potatoes and taro. Steam and mash the ingredients, mix with sugar, milk or coconut milk, shape into small balls, coat with glutinous rice flour or starch, then deep-fry until golden and crispy.

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