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Songhe Lou Mian Guan (Beijing APM Store)

江浙菜 · ⭐ 4.5

No. 138 Wangfujing Street, Unit 517, 5th Floor

Dishes

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  Classic Braised Pork

  Braised pork is a classic dish primarily made with pork belly. The preparation involves cutting the pork belly into pieces, stir-frying it with caramelized sugar until it is well-colored, then adding seasonings and适量 water, and slowly braising it over low heat until the meat becomes tender and the sauce thickens.
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  Sizzling Eel Paste

  Fried eel in hot oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with ingredients such as scallions, ginger, and garlic, then seasoned with soy sauce and cooking wine. Finally, hot oil is poured over to enhance the aroma. The cooking process emphasizes precise heat control to ensure the eel meat remains tender and the sauce rich and flavorful.
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  Spicy Crawfish Noodles

  Spicy crayfish noodles is a dish primarily made with fresh crayfish and noodles. The crayfish are boiled until tender, releasing a rich aroma. After cooking, the noodles are thoroughly mixed with the crayfish and a specially prepared sauce, absorbing the flavorful broth to create an appealing color and texture.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Stir-Fried Shrimp

  Clear stir-fried shrimp is a dish primarily made with shrimp as the main ingredient. During preparation, vegetables such as green pepper, red pepper, or broccoli are added to enhance color. After washing and draining, the shrimp is quickly stir-fried with seasonings to maintain its fresh and tender texture. The entire dish features bright colors and delicious, tender shrimp.
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  Stir-Fried Crab Roe Noodles

  Clear stir-fried crab meat noodles is a dish made with crab meat and crab roe as the main ingredients, paired with fine noodles. The preparation involves stir-frying fresh crab meat and roe to bring out their aroma, then tossing them with cooked noodles to allow the noodles to fully absorb the crab's freshness, finally presenting a golden and enticing color.
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  White Soup Noodles

  White soup noodles is a simple and refreshing noodle dish, primarily made with noodles and clear broth or stock. The method involves boiling the noodles and then adding the clear soup, followed by seasoning with an appropriate amount of salt according to personal taste. The dish has a clean white color, a refreshing broth, and soft, smooth noodles.
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  Red Soup Noodles

  Red soup noodles are a type of noodle dish primarily made with noodles, meat, or vegetables. Its distinctive feature is the rich red broth, typically prepared by simmering chili peppers, soy sauce, and other spices. The cooked noodles are mixed with the broth and served with toppings such as meat or vegetables, creating an appealing red-colored dish.
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  Egg-coated Pork Cutlet

  Egg-coated pork cutlet is a dish primarily made with pork tenderloin. The meat slices are pounded flat, coated in beaten egg, and then pan-fried until golden brown on both sides. The finished dish has a crispy outer layer and a tender, juicy interior, offering a rich and satisfying texture.
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  Crab Roe Soup Dumplings

  Crab Roe Soup Dumplings are a traditional delicacy made with crab roe and pork as filling, wrapped in wheat flour dough. To prepare, the crab roe and pork mixture is seasoned and encased in rolled-out dough, then steamed. The finished dumplings have thin skins with generous fillings and rich broth.
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  Red Bean Dumplings

  Red bean buns are a traditional dessert made from glutinous rice flour and red bean paste. Mix the flour with water to form dough, divide into small portions, wrap with filling, shape into balls, then steam or fry until lightly golden.

Reviews

• estival_heron
  Found this little noodle spot tucked inside Wangfujing apm and honestly it was such a pleasant surprise. We grabbed the white broth noodles and the soup was super clear and tasty, you can really taste the depth from chicken and duck bones, plus this subtle sweet note from fermented rice that made it really comforting to sip. Also got the Suzhou-style fried fish on the side — the skin was perfectly crispy, sitting in this slightly sweet and salty sauce, and it paired so well with the noodles. Heads up though, the noodles were on the softer side, so I'd let them sit for a minute before eating, the texture is way better that way. Service was great too — food came out fast and the staff actually mixed the noodles for us without us even asking. Overall a really relaxing meal, would definitely come back.