Baohan Direct Street
Exploring Guangzhou's Baohan Direct Street: Ultimate Halal Food Guide & Xinjiang Flavors
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip. view all
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip. view all
[Internet Repost]
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip.
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip.
Exploring Guangzhou's Baohan Direct Street: Ultimate Halal Food Guide & Xinjiang Flavors
Articles • Hasan09 posted the article • 0 comments • 1 views • 1 hours ago
[Internet Repost]
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip. view all
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip. view all
[Internet Repost]
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip.
Exploring Baohan Direct Street Halal Food Street in Guangzhou: Freshly Baked Nang, Charcoal-Grilled Lamb Skewers, and Silk Road Flavors Guide
Summary:
A firsthand walk through the vibrant multicultural neighborhood of Baohan Direct Street in Guangzhou's Yuexiu District. Documenting the steaming specialty baked nang, sizzling Xinjiang charcoal-grilled lamb chops, authentic shouzhua fan (hand-grabbed rice), and fresh beef and mutton butcher shops along the street, experiencing the unique everyday street life and culinary vibe of the City of Rams.
Whenever I need to buy beef and mutton, I definitely head straight to Baohan Direct Street, and every time I visit Baohan, I end up craving to come back for the Halal food again. This endless loop makes you keep coming back to this hidden gem of a Halal street.
Today, we didn't just walk the main street; we also explored the small alleyway nestled between Nangbalang and the fruit shop in front of Kaisewaer. From the outside, you'd never imagine the secret world hidden inside. After turning a corner, a bustling narrow alley suddenly opens up before your eyes.
Hao Liangpi
Address: Northeast of Tuoji Beef and Mutton Shop, Dengfeng, Yuexiu District, Guangzhou (East of Xisheng Street)
Hao Liangpi Flagship Store
Liangpi (cold skin noodles) are usually white, but the owner explained: the yellow color comes from adding gardenia fruit.
Fast food meals are already prepped in the shop. Before 12 PM, all these ingredients are completely sold out and delivered to nearby eateries.
Here are the various toppings mixed right on the spot: gluten, crushed peanuts, soy sauce and vinegar dressing, chili oil, minced garlic, topped off with shredded cucumbers.
I boldly snuck a bite of the owner's nang, so I didn't need to buy one today.
Mamu Food Shop
Address: Opposite No. 41, Dongsheng Street, Yuexiu District, Guangzhou
Mamu Food Shop
Potato buns
Carrot buns
Chive and egg buns
Lye-dough huajuan (twisted steamed rolls)
The yellow huajuan gets its color from added turmeric.
The green huajuan also uses a type of crop—the owner told me the name, but I forgot.
Every single vegetarian bun from this spot is delicious. Today they only had the three varieties mentioned above, whereas the mutton buns were just average, so I didn't take pictures. The huajuan are also amazing, super fluffy, and tearing off little pieces to eat is ridiculously satisfying. Rumors say their fried rice noodles are also top-notch, so I'll come back to try them and review them next time. Also, I didn't get to try the onion buns this trip.
After snacking on two quick bites to line our stomachs, we headed to this spot on the main street for lunch.
Xinteer Sanliang
Address: Unit 1, Floor 1, Lane 4, No. 9 Baohan Direct Street, Yuexiu District, Guangzhou (self-assigned code 1)
Xinteer Sanliang (Xiaobei Branch)
Arriving at the shop around 11:40 AM, just the two owners were busy handling a massive volume of delivery orders. The owner asked us to wait 20 minutes. Alright, for the sake of good food, we wait. A special reminder to all food lovers: try to dine during off-peak hours or be prepared to wait patiently.
Yak meat sausage, which is a rare find.
Hand-shredded Sichuan pepper chicken
Visuals: A vibrant base of glossy orange-red chili oil, dotted with green and red chilies, purple-white onions, tender yellow chicken meat, and brown Sichuan peppercorns.
Aroma: The scent of rattan pepper oil and chili oil punches right up your nose, boldly overtaking the chicken's natural aroma.
Flavor: Numbing, spicy, fresh, and savory, with meat that has a great chew—seriously legit.
The chicken is that super crispy-skinned kind with zero fat layer underneath. The meat leans on the firmer side without being dry, making it top-tier for hand-shredded chicken.
The owner asked if I wanted it less spicy? My reply: Make it standard. The raw chilies and raw onions in the dressing are super fresh and totally awesome to eat straight. The dried chilies paired with chili oil, along with whole peppercorns mixed in rattan pepper oil, seriously wake up your mouth and tickle your tastebuds. Personally, I have a huge soft spot for rattan pepper oil—I always add a bit when making my own cold dishes.
Signature Hui Muslim Fen Tang (Sour and Spicy Vermicelli Soup)
Loaded with ingredients: beef, liangfen (clear mung bean jelly), pickles, pickled radishes, vermicelli, wood ear mushrooms, tofu, and greens.
The pickles and pickled radishes bring that umami punch, and combined with the chili oil, give the whole soup a super refreshing, sour-and-spicy vibe that's totally hitting the spot for summer. The beef is pretty average, just using trim cuts. Carrots, greens, and wood ear mushrooms make a red, green, and black tricolor combo, which, along with the yellow of the pickled greens and the white of the mung bean jelly, makes for an eye-catching, mouth-watering palette.
The liangfen has a powdery yet smooth texture and doesn't soak up too much of the sour-and-spicy broth, keeping every bite super crisp and refreshing.
Spicy Beef Gluten Noodles
The beef gluten has a texture that sits right between liangpi (cold skin noodles) and wheat gluten—chewier than liangpi, yet softer and more refreshing than gluten. Sopping up all that sauce, every single bite is pure Xinjiang flavor.
The cold noodles rely mainly on chili oil and vinegar, tossed with cucumber shreds and mung bean sprouts, and topped off with crushed peanuts for crunch and sesame seeds for extra aroma.
Of course, before heading home, I still had to grab some beef and mutton.
I've lost count of how many times I've explored Baohan Street. From dapanji (Xinjiang big plate chicken), guoyou rou banmian (stir-fried pork over pulled noodles), shouzhua yangrou (hand-grabbed lamb), and all kinds of nang (baked flatbread), to this time's liangpi, baozi, and numbing pepper chicken, there's always something new to discover every time. Fingers crossed for more delicious surprises on the next trip.