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Mom's Small Lid Dumplings & Wine (Wenku Store)

小吃快餐 · ⭐ 3.8

No. 30, Wenku Street

Dishes

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  Mom's Cold Dish

  A classic homemade cold dish made with cucumber, carrot, tofu skin, and wood ear mushrooms, dressed in a tangy and spicy sauce.
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  特色拌鸡架

  特色拌鸡架是一道以鸡架为主要食材的凉菜，将鸡架焯水后冷却，再加入蒜末、香菜、辣椒油、酱油、醋、糖、花椒粉等调料拌匀制成。
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  Pig's trotter

  Pig trotters are blanched and then slowly stewed with seasonings until tender. The main ingredient is pig trotters, commonly accompanied by ingredients such as ginger, scallions, cooking wine, and soy sauce. The primary cooking method is slow simmering.
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  Pan-fried Potato Strips

  A Chinese home-style dish made by pan-frying sliced potatoes until crispy, seasoned with salt and scallions for a savory flavor.
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  素白菜水饺

  素白菜水饺以白菜和素馅为主要食材，将白菜切碎后与调味后的素馅混合，包入面皮中，煮熟或蒸熟即可食用。
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  Vegetarian Cabbage Dumplings

  Vegetarian cabbage dumplings made with chopped cabbage, tofu, mushrooms, scallions, and ginger. The cabbage is squeezed dry, mixed with other ingredients to form a filling, then wrapped in dough and steamed or boiled.
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  Classic Three-Flavor Dumplings

  Classic three-flavor dumplings filled with pork, shrimp, and chives, hand-folded and boiled to perfection for a rich, savory taste.
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  Blood Sausage

  Blood sausage is a traditional dish made primarily from pig blood and pig intestines. The preparation involves mixing pig blood with seasonings, then stuffing the mixture into clean, washed pig intestines, followed by boiling or steaming until cooked. The finished blood sausage has a dark red color, a tender texture, and a unique fresh aroma.
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  Sour Cabbage and Pork Crust Dumplings

  Suancai Youzha Jiaozi features pickled cabbage and fried pork cracklings as main fillings, mixed with seasonings and wrapped in dough, then boiled to perfection.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.

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