廣西柳州螺螄粉

A specialty snack from Liuzhou, Guangxi, with a base of fresh soup simmered from river snails, offering a sour, spicy, fresh, and savory taste. This is the original version without meat, served with classic condiments like pickled bamboo shoots, black fungus, peanuts, and fried tofu skin. The rice noodles are smooth and chewy.

Signature Luosifen with tender pork jowl (pork cheek meat). The broth has a unique sour and spicy flavor, and the pork jowl is delicate with a slight chewiness, offering an excellent texture. It's a signature choice in the shop.

Luosifen with braised duck wings and duck feet. The braised items absorb the essence of the Luosifen broth, offering a unique flavor when gnawing on the bones, perfect for those who enjoy it.

Served with pork trotters that are crispy on the outside and tender on the inside. The crispy pork trotters are soaked in the sour and spicy broth, offering rich and distinct layers of texture, with the savory fat perfectly blending with the broth.

A double combo, enjoying both the crispy flavor of crispy pork trotters and the soft chewiness of braised fatty intestines. Rich and luxurious toppings satisfy the desire for hearty meat, making it very enjoyable with sour and spicy rice noodles.

A double delight of tender pork jowl and fatty intestines. The pork jowl is tender, and the fatty intestines are cleaned thoroughly with no gamey smell, braised to perfection, complementing the rich Luosifen broth.

Luosifen with braised large intestines as the main topping. The fatty intestines are soft, Q-textured, and chewy, with the richness of the fat blending with the sour and spicy broth for a deep and intense flavor.

A surf and turf concept, combining the rich flavor of fatty intestines with the freshness of beef. This is a more luxurious option on the menu, with generous portions, suitable for those with a larger appetite or who love abundant toppings.

Luosifen with sliced beef. The beef is tender and not dry, becoming even sweeter after absorbing the soup. It's a popular choice besides traditional pork toppings.

A top choice for offal lovers, including braised fatty intestines and pork stomach. The pork stomach is crisp, while the fatty intestines are soft and chewy, creating a delightful interplay of textures that pairs perfectly with the sour and spicy broth.

Enjoy three types of braised items at once: fatty intestines, pork stomach, and pig's head skin. Extremely rich in texture, ranging from soft and chewy to crisp, it's a mixed flavor with excellent value for money.

Guilin rice noodles served dry, drizzled with special braising sauce and topped with tender pork jowl. Mix the sauce with the noodles before eating. The flavor is savory and appetizing, with a chewy texture.

Dry mixed noodles featuring braised beef slices. The beef's aroma blends with the braising sauce, accompanied by pickled long beans, peanuts, and other side dishes, offering a unique, refreshing, and non-greasy flavor.

A mixed dry noodle dish with abundant toppings, including fatty intestines, pork stomach, and pig's head skin. The aromas and textures of various braised items combine with the special sauce, offering a different surprise in every bite.

Braised beef shank slices. The meat is firm with translucent tendons, offering a half-meat, half-tendon texture with a rich braised flavor, a very popular cold appetizer.

Cleaned and braised pig's stomach. Thick and crisp in texture, with a light braised aroma, offering a satisfying chew.

Braised pork trotter rich in collagen. The skin is Q-textured, the meat is tender, and the braising liquid is flavorful. Your lips will feel slightly sticky after eating. Suitable for those who enjoy gnawing on bones.

Large intestines, cleaned and braised. Retains the right amount of fat, soft and smooth in the mouth with no gamey smell, an excellent side dish for noodles.

A mixed platter of braised items, allowing you to enjoy the soft chewiness of fatty intestines, the crispness of pork stomach, and the Q-texture of pig's head skin all at once. Ideal for sharing or for those who want to try multiple textures.

Thinly sliced braised pig's ears or pig's head skin. Contains cartilage, offering a satisfying crunchy texture with a rich smoky or braised flavor, a classic snack to pair with drinks.

Cold salad of daylily buds and black fungus. Crisp and refreshing texture, usually slightly sour and salty, with a palate-cleansing and appetizing effect.

Marinated and fermented long beans, cut into small segments. Sour, savory, and crisp in texture, it's an essential soul ingredient for Guangxi rice noodles.

Fermented bamboo shoots with a strong, unique aroma (similar to a 'stinky' smell). They are sour and crisp to eat, forming the core flavor of Luosifen. Lovers find them very appetizing.

Braised duck wings. The meat is firm and chewy, with Q-textured skin and savory meat, perfect for slowly gnawing and savoring the braising liquid's flavor.

Braised duck feet. Primarily enjoyed for their collagen and skin texture, they are thoroughly braised, making the meat easily separable from the bones. An affordable small snack.

Eggs stewed in braising liquid for a long time. The egg white is Q-textured and colored, while the yolk is dense and infused with savory flavor, a common side ingredient.

A traditional Chinese medicinal dessert, dark and glossy in appearance, resembling jelly. It has a slight herbal bitterness and is usually served with honey or syrup. It has a smooth texture and is known for its heat-clearing properties.