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Huang He Mian Dao · Shanxi Cuisine (Old Store)

地方菜 · ⭐ 4.5

2nd Floor, Beijing Huanghe Jingdu Hotel, No. 29 Xizhao Temple Middle Street

Dishes

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  Diao Xiao Noodles

  Knife-cut noodles are made from medium-gluten flour and hand-carved using a special blade, resulting in noodles that are smooth on the outside and chewy inside, soft yet not sticky. They are typically served with pork, beef, or lamb broth, garnished with green onions and cilantro, delivering a rich noodle aroma and flavorful soup base.
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  Shanxi-style Fried Pork with Oil

  Shanxi-style fried meat is a traditional dish made with pork tenderloin, paired with green peppers,木耳, and carrots. The pork slices are coated with egg white and starch, then deep-fried and stir-fried with the ingredients, finished with a seasoned sauce. Precise heat control ensures tender texture and rich flavor.
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  Crispy Vegetable Dumplings

  Crispy vegetable balls made by mixing shredded carrots, potatoes, and cabbage with starch, eggs, and seasonings, then shaped into balls and deep-fried until golden and crunchy.
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  Signature Eggplant

  Signature eggplant dish made with fresh eggplant, fried or pan-fried and stir-fried with garlic, green onions, and doubanjiang. Tender and flavorful with rich texture.
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  Four Small Bowls of Jin Merchant Style

  Jin Merchant Four Small Bowls is a traditional Shanxi dish, typically served in four small bowls containing stewed tofu, stir-fried potato shreds, braised eggplant in sauce, and braised pork. Main ingredients include tofu, potatoes, eggplants, and pork, prepared using stewing, stir-frying, and braising methods, emphasizing original flavors and precise heat control.
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  Bubble Oil Cake

  Bubble oil cake is a traditional Chinese pastry made from flour, sugar, oil, and water. The dough is rolled thin, folded into small pieces, and deep-fried until bubbles form on the surface and the inside becomes soft. It has a crispy exterior and a sweet, tender interior.
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  Scallion Soup Noodles

  Scallion soup pulled noodles are made from hand-pulled wide and narrow noodles, cooked in a boiling scallion broth. The soup base is simple, made with scallions, salt, and water, resulting in clear broth, chewy noodles, and rich scallion aroma.
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  Yuncheng Hot Pot

  Yuncheng hot pot is a local specialty featuring ingredients like mutton, beef, potatoes, tofu, and cabbage, cooked in a specially prepared broth made from various spices and bones.
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  Sizzling Noodles with Cold Tapioca Jelly

  Iron plate moflower cold tofu is a dish made with cold tofu and fried dough flowers. Cold tofu, typically made from mung bean or pea starch, is cut into small pieces and heated on a hot iron plate with the dough flowers until slightly crispy and well blended. Seasoning sauces like garlic paste, chili oil, and soy sauce may be added during preparation.
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  Wind and Water Rise Noodles

  Yam flour is mixed with hot water to form a dough, rolled into thin sheets, cut into strips, boiled, and drained. Served with stir-fried vegetables, meat, or seafood, then tossed in a seasoned sauce.

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