Slurp Noodles, Savor Chewy Treats—Huangyan’s Hidden Delights!

Huangyan’s mornings start with the cheerful "slurp" of noodles, a symphony of carbs and oils that awakens happiness in hidden alleyways.

Kick off the day with ginger soup noodles, a warm blend of shrimp, pork, and spices in old ginger broth. Duck soup noodles, slow-cooked for hours, offer rich, non-greasy flavor with springy noodles.

The stuffed pancake roll wraps braised pork, sprouts, and fried rice noodles in a thin crepe, while Ningxi’s maigutou delights with its crispy shell and savory fillings.

Sweet potato Qing cake, a chewy classic, mixes sweet potato and glutinous rice flour with brown sugar, sprinkled with osmanthus and sesame. Hand-pounded rice cake and flexible Shabu cake add to the rustic charm.

Sheep-tail shaped paste fried with egg white is also known as snow-soft sweet bean paste. Black rice mochi, dyed with blueberry leaves, is delicious hot or cold. Braised duck dumplings and spiced duck feet deliver rich, layered flavors.

Beat the summer heat with milk eight-treasure rice, or cool down with grass jelly and agar jelly served with mint syrup.

These time-honored dishes, rooted in daily life, show Huangyan’s love for good food and the joy of simple pleasures.