Chao Gongzi Yipin Zhou Dao · Bashu Tao Yuan (Qingyang Wanda Branch)
小吃快餐 · ⭐ 4.3
No. 978, Section 1, Riyue Avenue, Wanda Plaza, 4th Floor, Unit 4033B
Dishes
Five-Grain Sweet Potato PorridgeA nutritious porridge made from five grains and sweet potato, offering a naturally sweet and wholesome breakfast option.
Abalone and Shrimp CongeeA savory porridge made with fresh abalone and shrimp, slowly cooked to a smooth and rich consistency.
Premium Shrimp DumplingsPremium shrimp dumplings made with fresh shrimp and pork, steamed to perfection for a delicate, savory taste.
Guangdong Deep Well Roast DuckA traditional Cantonese dish made by roasting duck in a special oven, resulting in crispy skin and tender meat.
Stir-fried四季豆with olive and minced meatStir-fried string beans with minced pork and olives, a simple dish using basic ingredients and cooking method.
Nourishing Pigeon PorridgeNourishing pigeon porridge is a nutritious dish made with young pigeons and rice, cooked slowly. The tender pigeon meat pairs with soft rice grains, offering a rich texture and health benefits such as body strengthening and energy enhancement.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Stir-Fried Eggplant with Roasted ChiliStir-fried eggplant with chili is a Chinese dish featuring eggplant and chili as main ingredients. Eggplant slices are fried or pan-fried, then stir-fried with sautéed chili and seasonings.- Tomato and Pork Rice PorridgeA savory rice porridge made with fresh tomatoes and lean pork, simmered until creamy and flavorful.
Crab and Shrimp CongeeA savory rice porridge made with fresh crab and shrimp, slow-cooked to a rich, creamy consistency.
Sour Soup Fish SlicesA Sichuan dish featuring tender fish slices in a tangy, spicy broth with fermented vegetables and tomatoes.
Golden Custard BunGolden custard buns are Chinese pastries made with flour dough and a filling of salted egg yolk and sugar-oil mixture. The fermented dough is wrapped around the flowing custard filling and steamed, resulting in a soft outer skin and a molten inner filling.