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Signature Delicacies

XiaoLongBaoLaMian

TVC_LaMian
La Mian

Literally meaning ‘hand pulled noodles’, la mian originates from the Lanzhou province in China. It is known as ‘dragon beard’ in ancient times to reflect its importance as food fit for the Emperor.

The fact that a 1.5kg wheat flour dough can be made (or ‘pulled’) into 144,000 strips of hair-thin noodles, each measuring 2 km in length, is testimony of the skill involved in preparing this dish that is fit for a king.

This traditional noodle-making method remains unchanged till today. La mian is now enjoyed in different flavours to meet today’s discerning tastebuds.

Szechuan Tan Tan Mian

Szechuan Tan Tan Mian is basically ‘egg noodles’ prepared according to the traditional recipe. The noodles are made with fresh eggs for the fragrant aroma that is instantly noticed by discerning food connoisseurs.

拉面

拉面,既指使用手工拉出来的面条,源自中国兰州市。在古时候,拉面亦被称为“龙须”,是古代皇帝喜爱的御食之一,足见其在中华料理界中的显赫地位。

据悉,由1.5公斤面粉制成的面团,在超群的技艺下,可拉出144千条细面条,每条全长2公里,属于殿堂之作。如今,为了配合时代演变的要求,拉面已备有多种不同风味和口味,来迎合大众的不同需求。

四川旦旦面

四川旦旦面,是餐厅的另一道特色美食,由中国师傅依足传统秘方烹调而成。面条采用新鲜鸡蛋和高筋面粉打制而成,芳香弹牙,是食家的首选。
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