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Crab Roe Steamed Bun Direct Store (Yunhan Road Branch)

小吃快餐 · ⭐ 3.6

Yunhan Road 783, 1st Floor, Room 1

Dishes

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  Original Unsweetened Soy Milk

  Original unsweetened soy milk is made from soybeans through soaking, grinding, filtering, and boiling, without added sugar or seasonings, preserving the natural flavor and nutrients of soybeans.
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  Salty Tofu Pudding

  A traditional Chinese dish made from soft tofu seasoned with salt, scallions, and soy sauce, offering a smooth and savory taste.
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  Large Meat Bun

  A large meat bun is a Chinese pastry made with fermented wheat dough wrapped around pork filling, using main ingredients like pork, scallions, ginger, and flour. The pork is minced, seasoned, mixed, stuffed into dough, and steamed.
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  Imperial Peach Crisp

  A traditional Chinese pastry made with flour, eggs, sugar, oil, and walnuts, baked to a crisp and sweet finish.
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  Pan-fried Bun

  Shengjian is a Chinese snack made by wrapping pork filling in dough and pan-frying it. The dough is rolled into round wrappers, filled with seasoned meat, sealed tightly, then placed in a flat pan with a small amount of water and oil. It is first pan-fried and then steamed to achieve a crispy bottom and soft top.
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  Bamboo Shoot and Pork Dumplings

  Bamboo shoot and pork dumplings are steamed parcels filled with a savory blend of fresh bamboo shoots and minced pork, offering a delicate and satisfying taste.
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  Crab Roe Steamed Buns

  Steamed crab roe dumplings are a traditional snack made with pork and crab roe, wrapped in thin flour dough and steamed. The filling combines minced pork and crab roe with seasonings, then sealed in dough and steamed until cooked.
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  Potstickers

  Pan-fried dumplings with a crispy bottom and savory filling, typically made with pork and vegetables.
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  Shiitake Spicy Pork Noodles

  A Chinese noodle dish featuring tender shiitake mushrooms and spicy pork, served with a rich, savory sauce.
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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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