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Er Gu Baozi (Xiangyang Store)

小吃快餐 · ⭐ 3.7

Sanxingli, Xiangyang South Street

Dishes

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  早茶饼

  早茶饼是一种以面粉为主要原料，加入水和少量油揉成面团后擀成薄皮，包入豆沙、莲蓉或咸菜等馅料，再放入蒸笼中蒸熟的点心。
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  Thin seaweed strips

  Seaweed threads are a refreshing seaweed dish made primarily from kelp. To prepare, kelp is sliced into fine strands and can be mixed with seasonings such as garlic, vinegar, and soy sauce for a cold dish, or stir-fried with a touch of chili and ginger for added flavor. The texture of seaweed threads is smooth and slippery, making it one of the common cold dishes in summer.
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  爆双花

  爆双花是一道以花菜和西兰花为主要食材的炒菜，将两种蔬菜焯水后与蒜片、姜丝等辅料一同快速翻炒，保持蔬菜的脆嫩口感。
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  Meat Three Fresh

  Rou San Xian is a traditional dish primarily made with pork, shrimp, and chives. The preparation involves finely chopping these three ingredients, mixing them with appropriate seasonings, and then wrapping the mixture in dumpling or wonton wrappers. It is ready to eat after being boiled.
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  Meat and Three Fresh Fillings Dumplings

  Rou San Xian Bao is a Chinese pastry filled with pork, shrimp, and chives, made from fermented dough and steamed after shaping.
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  Fennel Pork Buns

  Fennel pork buns are a classic Chinese pastry made primarily with fresh fennel and pork. The pork is minced and mixed with chopped fennel, then seasoned with appropriate spices and well blended. After the dough has fermented, it is rolled into wrappers and filled with the mixture, then steamed. The finished buns emit a rich meat aroma, while the unique scent of fennel adds a refreshing taste.
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  Fennel Egg Dumplings

  Fennel egg dumplings are a type of dough dish made primarily from fennel and eggs. Fennel is chopped and mixed with beaten eggs, along with appropriate seasonings, to create a filling that is wrapped in dough wrappers and then steamed or pan-fried.
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  西湖鸡蛋包

  西湖鸡蛋包是一道以鸡蛋为主要食材的中式菜肴，将鸡蛋打散后煎成薄蛋皮，包裹入调好味的肉馅或蔬菜馅，再蒸熟或煎制而成。制作过程中注重蛋皮的柔韧与馅料的鲜香结合。
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  阿萨姆红豆奶茶

  阿萨姆红豆奶茶以阿萨姆红茶为基底，加入煮熟的红豆和牛奶或植物奶，搅拌均匀制成。主要食材包括阿萨姆红茶包、红豆、牛奶或奶精，部分版本会添加糖浆调味。
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  Leek and Egg Dumplings

  Scallion egg dumplings are a traditional Chinese pastry made by wrapping a filling of scallions and eggs in dough, then steamed or pan-fried. The scallions are chopped and mixed with beaten eggs, seasoned with调味料 (seasonings), stirred evenly, and then wrapped into flattened dough skins. The sealed dumplings are cooked until fully done.

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