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Old Nanchang Century Egg Dumpling House (Zhongshan Road Store)

小吃快餐 · ⭐ 4.2

No. 46 Yuanming North Road, Baihuazhou Subdistrict (near Exit 2 of Bayiguan Metro Station)

Dishes

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  Three-Flavor Dumpling Soup

  A savory soup featuring three distinct flavors of small dumplings—pork, shrimp, and vegetable—handcrafted and simmered in a clear or slightly spicy broth.
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  Salted Egg Yolk Dumplings

  Delicate dumplings filled with minced pork and served in a savory broth with salted egg yolk sauce, offering a rich and aromatic taste.
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  Meng Po's Worry-Dissolving Soup

  Meng Po's Worry-Dissolving Soup is a broth based on traditional wellness concepts. Main ingredients include pork bones, poria cocos, lily bulbs, lotus seeds, red dates, and goji berries. To prepare, blanch the pork bones first to remove impurities, then simmer them with cleaned poria cocos, lily bulbs, and lotus seeds in ample water. Bring to a boil over high heat, then reduce to low heat and simmer for about two hours. When the broth turns rich in color and the ingredients are tender, add red dates and goji berries, and continue simmering for another twenty minutes. The resulting broth is clear with a slight yellow hue and a mellow taste.
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  Meng Po's Troubles-Relieving Soup

  A traditional Chinese soup blending herbal essence and tender tofu, designed to soothe the mind and nourish the body.
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  Signature Century Egg Wonton

  Signature Century Egg Wonton is a dim sum dish that blends traditional and modern flavors. Main ingredients include fresh minced pork, high-quality century eggs (preserved eggs), and thin, chewy wonton wrappers. During preparation, finely chopped century egg is mixed with seasoned pork filling and wrapped into small wontons. They are typically boiled in a clear broth or stock. The finished wontons feature thin wrappers and a generous filling, where the distinctive taste of century egg merges with the savory pork, creating a rich and layered texture.
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  Century Egg Dumpling Hot Pot

  A hot pot featuring century egg and pork dumplings, simmered in a savory broth with optional spicy oil or Sichuan pepper for depth.
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  Century Egg Dumpling Pot Noodles

  A hearty noodle dish featuring century egg dumplings simmered in a savory broth, served in a clay pot for rich flavor and warmth.
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  Century Egg Dumpling Spinach Noodles

  A savory noodle dish featuring century egg dumplings and fresh spinach in a flavorful broth.
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  Clay Pot Large Wonton (Choose 1 of 5 Fillings)

  Clay Pot Large Wonton is a hot soup-based dish, slowly cooked and kept warm in a thick-walled clay pot. Main ingredients include hand-made large wonton wrappers, five optional fillings (such as pork with cabbage, fresh shrimp, chicken with mushrooms, beef with celery, or vegetarian wild vegetables), served in a bone broth or clear soup base. The broth is boiled first, wontons are cooked, then transferred to a preheated clay pot to maintain heat until served, keeping the soup piping hot and the wrappers tender.
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  Sour Cabbage and Rice Noodle Pot

  A hearty pot dish made with sour cabbage, rice noodles, and pork or sausage, simmered in a clay pot for rich flavor.
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  Sour Cabbage and Rice Noodles in Clay Pot

  A comforting Chinese dish made with sour cabbage, rice noodles, and pork or sausage, slow-cooked in a clay pot for rich flavor.
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  Taro Puree Brûlée Coconut Hot Pot

  This is a creative dessert hot pot. Main ingredients include smooth taro puree made from purple sweet potato or taro, brûlée with a caramelized sugar crust on the surface, and a soup base simmered with coconut milk or coconut water. During preparation, taro is steamed and mashed into a paste. The brûlée is made by baking a mixture of eggs, milk, and sugar, then caramelizing a sugar layer on top. The soup base primarily uses coconut milk and may include a small amount of sago or nata de coco. It is typically served by placing the taro puree and brûlée into the warm coconut milk soup base, creating a contrast of temperatures.
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  Egg-Wrapped Glutinous Rice Cake

  A traditional Chinese snack made by wrapping a sweet glutinous rice cake in a fried egg, offering a soft and chewy texture with a crispy outer layer.

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