Haolai Lai Broken Crust Buns (Yongkang Road Branch)
小吃快餐 · ⭐ 3.7
No. 1, Annex to Nos. 7–8 Xiba New Village
China trip · China travel
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Dishes
Milk-flavored Glutinous Rice CakeA traditional sweet dessert made from glutinous rice flour and milk, steamed to a soft and sweet texture, commonly served as breakfast or snack.
Flower-shaped Sweet Steamed BunA traditional Chinese steamed bun made from sweet dough that blooms during steaming, offering a soft and sweet taste.
Salted Pepper BunsSichuan pepper salt buns are made from flour, fermented, rolled into thin sheets, folded into bun shapes, and steamed. Topped with Sichuan pepper salt, they offer a soft texture and savory flavor.
Pickled Vegetable DumplingA traditional snack made by wrapping a filling of minced pork and pickled vegetables in thin dough and steaming it until tender.
Cabbage Flaky BunA traditional Chinese pastry made with cabbage and pork filling, wrapped in flaky layered dough and steamed for a rich, savory flavor.
Black Rice Steamed BunPurple rice buns are fermented dough made from a mix of purple rice flour and wheat flour, using ingredients like purple rice, wheat flour, yeast, and water. The purple rice is ground into powder, mixed with wheat flour in proportion, then combined with yeast and warm water to form a dough, which is fermented, divided, shaped, and steamed.
Brown Sugar Steamed BunRed sugar steamed buns are a traditional Chinese pastry made primarily from red sugar and flour. After fermentation, the dough is flavored with red sugar and then steamed. The buns have a full, rounded shape, a light yellow color, and emit a sweet aroma of red sugar.
Pickled Vegetable Flaky BunA traditional Chinese dim sum made by wrapping pickled vegetables in flaky dough and steaming it until tender.
Peanut Candy Flaky BunA Chinese pastry made with a flaky dough and sweet peanut candy filling, baked to golden perfection.
Tea EggTea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.