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Dip Sauce Wide Belt Noodles (Jiandong Street Branch)

小吃面食 · ⭐ 3.8

Shaanxi Second Construction Engineering Company, East Section of Jiandong Street

Dishes

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  Two-in-One

  A dish combining two ingredients or cooking methods, often merging stir-frying and stewing—like stir-fried meat with stewed tofu in one pot, or presenting both fried and boiled textures in a single dish. Main ingredients include meat, vegetables, and seasonings, prepared by stir-frying, simmering, and more.
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  Dry-Mixed Noodles

  A Sichuan-style dish featuring wide, chewy noodles tossed in a spicy, savory sauce made with chili oil, garlic, and fermented black beans.
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  Oil-Poured Dry-Mixed Donkey Hoof Noodles

  Donkey hoof stewed until tender, mixed with noodles and topped with hot oil, garlic, and herbs for a rich, spicy flavor.
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  Lean Pork Noodles

  Lean meat dry noodle salad uses cooked noodles as the main ingredient, mixed with diced or shredded dried lean meat, and seasoned with scallions, garlic, and other辅料. The dried meat is usually soaked or blanched to remove odor before mixing with seasonings and combining with the noodles.
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  Vegetable Assortment

  Vegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
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  Zhan Mian

  Zhan Mian is a traditional Shaanxi noodle dish made with hand-rolled wide noodles served with a savory dipping sauce, often including garlic, vinegar, chili oil, and sesame paste.
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  Tomato and Egg Soup

  Tomato and egg soup is a home-style dish primarily made with tomatoes and eggs. The preparation is simple: after cutting the tomatoes into pieces, add them along with beaten eggs into boiling water, gently stir, and cook until the ingredients are thoroughly done. The soup has a bright color and a refreshing taste.

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