Jiucheng Steamed Buns & Noodles (Guanghua Yijia Branch)
小吃快餐 · ⭐ 3.7
No. 24 Guanghua North 3rd Road, Annex No. 5
Dishes
Salted duck eggSalted duck eggs are egg products made by soaking duck eggs in brine or coating them with salt mud. The main ingredients are duck eggs and table salt. During the curing process, which lasts several weeks to several months, the yolks become oily and the whites turn into a semi-solid state, resulting in a unique flavor.
Pickled Turnip ShredsA dish made from finely shredded turnip, seasoned with garlic and chili, commonly served as a cold side dish in Chinese cuisine.
Luzhou Piglet DumplingsLuzhou Piglet Dumplings are a traditional snack from Luzhou, Sichuan, made with glutinous rice flour wrappers filled with pork and bamboo shoots, steamed until soft and flavorful.
Beef NoodlesBeef 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.
Homemade Soy MilkHomemade soy milk is made by soaking soybeans, grinding them, filtering out the pulp, and boiling with water. Main ingredients are soybeans and water, with no additional additives.
Scallion Steamed BunSteamed bun filled with pork and scallions, known for its delicate skin and savory filling.
Scallion Pork BunA traditional Chinese steamed bun filled with seasoned pork and fresh scallions, featuring a soft outer dough and savory, juicy filling.
Scallion Pork Buns (Half Basket)Steamed buns filled with minced pork and scallions, served in half a basket. Delicate and savory.
Fresh Meat Bun Half BasketFresh meat bun half basket is a traditional Chinese dim sum made with pork filling wrapped in fermented dough and steamed, featuring thin skin and juicy, flavorful filling.
Fresh Pork and Corn Steamed DumplingsFresh meat corn dumplings made with pork and fresh corn. Pork is minced, mixed with corn kernels, scallions, ginger, and seasonings, then wrapped in dumpling wrappers and steamed until cooked. The outer skin is soft and chewy, while the filling is savory and aromatic.