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Meng Chu Qiao Xinjiang Fried Rice Noodles (Zhonghuan 11th District Branch)

小吃面食 · ⭐ 4.2

Unit 105, Building 15, Zone 11, Zhonghuan Residential Community

Dishes

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  Xinjiang Hand-Rice

  Xinjiang hand-pulled rice is a traditional Xinjiang dish made primarily with lamb, carrots, onions, and rice. First, the lamb is stewed until tender, then diced carrots and onions are stir-fried in the pot. Finally, the pre-soaked rice is added and cooked together until it absorbs the rich meat aroma and becomes soft and sticky.
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  Xinjiang Flatbread

  Xinjiang baked naan is a traditional pastry made primarily from wheat flour, fermented and then baked. It is usually round in shape, with a golden, crispy surface and a soft, porous interior, offering a rich wheat aroma and a hint of caramelization.
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  Grilled Beef Kidneys

  Grilled beef kidneys is a dish made primarily from beef kidneys, cleaned and marinated with seasonings before being grilled in an oven or over charcoal. The kidneys have a delicate texture and elastic, flavorful taste.
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  Crisp Black Wood Ear

  Crisp wood ear salad is a cold dish primarily made with black fungus. After soaking and blanching the black fungus, it is drained and mixed with minced garlic, scallions, soy sauce, vinegar, sugar, and sesame oil. The result is a refreshing, crisp, and tender dish.
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  Crisp Radish Salad

  Crisp radish is a dish primarily made from fresh radishes, prepared by pickling. The radishes are sliced thinly or cut into细条, then mixed with seasonings such as salt, sugar, and vinegar, and left to marinate until fully flavored. The finished product has a refreshing crisp texture and is an excellent appetizer for clearing the palate and reducing greasiness.
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  Beef Skewers

  Beef skewers are made by cutting selected beef into chunks and threading them onto bamboo skewers. After marinating, they are slowly grilled over charcoal until the outside is charred and the inside remains tender and juicy. The meat is delicious on its own but even better when paired with a special sauce.
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  Beef Rice Noodles with Wide Vermicelli

  A hearty dish combining beef, rice noodles, and wide vermicelli in a savory broth, topped with fresh herbs.
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  Mixed Rice Noodles and Wide Vermicelli Stir-Fry

  A vegetarian dish made by stir-frying rice noodles and wide vermicelli with seasonal vegetables, offering a satisfying texture and balanced flavor.
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  Red Willow

  Lamb is the main ingredient in this dish, which is grilled on red willow branches. The lamb is sliced and threaded onto red willow branches, then roasted over charcoal to create tender meat with a unique herbal aroma.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Chicken and Suancai Fried Rice Noodles

  A savory stir-fry dish made with chicken, pickled cabbage, and rice noodles, seasoned with garlic, ginger, and chili for a tangy, spicy flavor.

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