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He Jie Meat Buns (Ciqu Branch)

其他美食 · ⭐ 3.4

Floor 1, Building 9, Dinghaiyuan Sanli, Kechuang 9th Street, Tongzhou District

Dishes

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  Winter Melon and Pork Dumpling Soup

  Winter melon meatball soup is a refreshing dish featuring winter melon and meatballs as its main ingredients. The method involves slicing the winter melon and cooking it together with prepared meatballs until the meatballs are fully cooked and the winter melon becomes soft, then seasoning with an appropriate amount of salt and pepper.
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  Noodles with Sauce

  Dalu noodles are primarily made with noodles, eggs, minced meat, and wood ear mushrooms. The sauce is stir-fried and then mixed with boiled noodles. The sauce is prepared by stir-frying eggs, minced meat, and seasonings, resulting in a delicious flavor that creates a rich texture when combined with the noodles.
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  Beef Noodles

  Beef noodles are a noodle dish primarily made with noodles and beef. The cooked noodles are served with tender pieces or slices of beef that have been stewed, then topped with a rich beef broth, and finally garnished with chopped green onions and cilantro for added aroma.
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  Red Date and Chestnut Steamed Cake

  Red date and chestnut steamed cake made from glutinous rice flour, red dates, and chestnuts. Mix glutinous rice flour with water to form a paste, add chopped red dates and chestnuts, stir well, then steam in a mold until cooked.
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  Fennel Egg Pan-Fried Buns

  Fennel egg pan-fried buns made with flour dough, filled with fennel and eggs, prepared by rolling, wrapping, and pan-frying. The bottom is golden and crispy, while the top remains soft, offering a layered texture.
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  Scallion Egg Pancake

  Scallion egg pancake is a dish made primarily from scallions and eggs. The typical preparation involves mixing chopped scallions with eggs and flour to form a batter, then frying it in a flat pan until both sides are golden brown.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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