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Sun Ping Big Bun (Tianjin Road Branch)

小吃快餐 · ⭐ 3.5

No. 27 Tianjin Road

Dishes

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  Beef Ball Bun

  A steamed bun filled with savory beef balls, offering a tender and flavorful bite.
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  Braised Pork in Cabbage Leaves

  A dish of pork wrapped in cabbage leaves and steamed, resulting in tender, flavorful meat with a mild, sweet vegetable base.
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  Carrot and Egg Wrap

  Carrot egg wrap uses carrots and eggs as main ingredients. Carrots are shredded or minced and mixed with beaten eggs, seasoned, then pan-fried into round or square omelets. Serve as is or wrap with other ingredients. Simple to make, emphasizes ingredient pairing.
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  Stewed Pork and Kidney Bean Dumplings

  A traditional Chinese dish made with pork chunks and kidney beans, simmered or steamed until tender, offering a rich, savory flavor.
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  Shepherd's Purse Dumplings

  Ji菜 baozi is made with jicai and pork. Jicai is washed, chopped, mixed with minced pork and seasonings to form the filling. After fermentation, dough is rolled into wrappers, filled, shaped into buns, and steamed.
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  Radish Greens and Vermicelli Dumplings

  A Chinese snack made by wrapping blanched radish greens and soaked vermicelli in thin dough and steaming until tender.
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  Tofu Wrapped with Vermicelli

  A dish made by wrapping vermicelli and fillings in soft tofu, then steamed to perfection—delicate, savory, and satisfying.
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  Stuffed Pork and Mushroom Dumplings

  A Chinese dish made by wrapping minced pork and fresh mushrooms in thin dough and steaming until tender, offering a savory and aromatic flavor.
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  Fresh Meat Bun

  Steamed pork buns are a classic Chinese pastry made with pork as the main ingredient. The dough is fermented to achieve a soft and fluffy texture, while the filling uses fresh pork seasoned with spices and mixed thoroughly. After steaming, the filling becomes tender and juicy, perfectly blending with the dough to create an irresistible flavor.
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  Black Rice Porridge

  Black rice porridge is a type of porridge made primarily from black rice. To prepare it, soak the black rice and then slowly cook it with water until the rice is soft and the porridge thick. The porridge has a deep color and a fragrant, sticky texture.

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