Anhui Pancake Luji · Shanghai Steamed Buns · Tujia Sauce Flatbread
地方菜 · ⭐ 3.3
100 meters northwest of the intersection of Xiaomeilin 1st Street and Meilin Road
Dishes
Shredded Potato WrapsPotato丝卷饼 is a home-style snack made by slicing fresh potatoes into thin strips, quickly stir-frying them, and rolling them into thin pancakes. The pancakes are made from flour and water, then pan-fried. To serve, wrap the stir-fried potato strips in the pancake and add适量 of seasoning.
Millet and Pumpkin PorridgeXiaomi Golden Pumpkin Porridge is made with millet and pumpkin. After peeling and cubing the pumpkin, it's cooked together with millet. First rinse the millet, then add steamed or boiled pumpkin to the pot, and simmer until the grains are soft and the pumpkin blends into a thick porridge.
Pan-fried Pancake BoxPancake rolls are a snack made primarily from pancakes, with fillings that can be chosen according to personal taste—common options include vegetables, meat, or soy products. The preparation is simple: wrap the filling in the pancake and then pan-fry until golden and crispy.
Pork Offal Noodle SoupA traditional Chinese dish made with pork offal and rice noodles in a savory broth, known for its rich flavor and tender ingredients.
Pan-Fried Pork BunsA Chinese dumpling made with pork and scallion filling, pan-fried until crispy on the bottom and steamed to a soft, juicy texture.
Tofu PuddingA popular street food made from silky tofu pudding served with savory sauce, herbs, and chili oil.
Popular Sauce-Flavored PancakeA flavorful pancake made with flour and a secret sauce, crispy on the outside and soft inside, often enjoyed as breakfast or a snack.
Pan-fried DumplingsPan-fried dumplings are a popular Chinese dish made by cooking filled dough pockets in a pan until the bottoms are crispy and golden.
Leek and Egg PancakeScallion egg pie is a home-style snack made primarily with fresh scallions and eggs. To prepare, finely chop the scallions and mix them with beaten eggs, then add seasonings and stir well to form the filling. Roll out the dough thinly, wrap it around the filling, and pan-fry until both sides are golden brown. The crust becomes crispy while the filling remains fragrant and savory.