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Jing Tian Hong Fried Goods Store (Minzu Yuan Branch)

小吃快餐 · ⭐ 3.7

No. 1 Minzu Yuan Road, Asian Games Village Subdistrict

Dishes

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  Red Date Sticky Rice Cake

  Red date glutinous rice cake is a traditional sweet made from glutinous rice flour and red dates. The dough is steamed, cut into pieces, and mixed or layered with cooked red dates for a soft, sweet flavor.
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  Fried Meat Skewers

  Fried meat skewers are made with pork or beef, cut into small pieces and threaded onto bamboo sticks. After marinating, they are fried in oil until golden and crispy. Seasonings like salt, soy sauce, and cooking wine are added to enhance flavor.
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  Crispy Lotus Root Dumplings

  Fried lotus root pockets are a Chinese dish primarily made with lotus root and pork filling. The lotus root is sliced, filled with seasoned pork, then coated in starch or batter before being deep-fried until golden and crispy.
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  Red Bean Fried Cake

  Red bean fried cake is a traditional snack made from glutinous rice flour and filled with sweet red bean paste. The dough is shaped into small balls and deep-fried until golden and crispy.
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  Mung Bean Fried Cake

  Mung bean fritters are a traditional snack made with mung bean paste as filling, wrapped in glutinous rice or wheat flour dough and deep-fried until golden and crispy.
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  Donkey Roll

  驴打滚 is a traditional Chinese dessert made primarily from glutinous rice flour. After steaming, the dough is rolled into a thin sheet, spread with red bean paste or yellow soybean powder, then rolled up and sliced into small pieces for serving.
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  Chicken gizzard

  Chicken gizzards are made from chicken stomach, primarily using chicken gizzards. After cleaning, they are sliced or shredded and can be stir-fried, braised, or served cold. Common seasonings include scallions, ginger, garlic, and chili, adjusted to taste.
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  Black Sesame Fried Cake

  Black sesame fried cake is a traditional snack made primarily from glutinous rice flour and black sesame. Toasted black sesame is ground into powder, mixed with sugar and oil to form a filling, then wrapped in glutinous rice dough and deep-fried until golden and crispy.

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