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Little Cook Box Meal (Anguo Street Branch)

小吃快餐 · ⭐ 3.6

No. 241 Anguo Street

Dishes

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  Two Meat, Two Vegetables

  Two meat and two vegetable dishes is a nutritionally balanced meal combination, including two types of meat and two types of vegetables. The meats are carefully prepared to maintain tenderness and juiciness, while the vegetables are cooked just right—retaining their nutrients and enhancing their flavor. The overall cooking method is simple yet delicious, making it an excellent choice for everyday home dining.
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  Large-Filled Dumplings

  Dumplings with large fillings are a traditional Chinese snack made by wrapping pork, shrimp, or vegetables in thin dough and boiling until they float.
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  Crispy Fried Pork Strips

  Dry-fried small crispy meat is a Chinese dish primarily made with pork tenderloin. The pork is cut into strips, marinated with seasonings, coated in a starch batter, and then deep-fried until golden and crispy. The finished dish has a fragrant, crunchy exterior and a tender, juicy interior.
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  Crispy Eggplant Cutlets

  Dry-fried eggplant pockets are a Chinese dish made with eggplant and pork filling. Eggplant slices are filled with seasoned pork, coated in starch or batter, then deep-fried until golden and crispy.
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  Beef and Scallion Dumplings

  Beef and scallion dumplings are made primarily with fresh beef and scallions. The beef is minced and mixed with finely chopped scallions, then seasoned with salt, soy sauce, ginger paste, and other seasonings. The mixture is wrapped in dough made from flour and cooked by boiling or steaming.
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  Pork and Sauerkraut Dumplings

  Pork and sauerkraut dumplings are made with pork and pickled cabbage as the main ingredients. The two are finely chopped and mixed into a filling, then wrapped in thin yet resilient dumpling wrappers. When boiled, the dumplings have a delicate skin filled with rich flavor—the savory aroma of pork perfectly blends with the tangy freshness of sauerkraut, leaving a memorable taste.
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  Corn and Pork Dumplings

  Corn and pork dumplings are made primarily with fresh pork and sweet corn. The pork is minced and mixed with chopped corn kernels, then seasoned with appropriate seasonings to form the filling. The dumpling wrappers enclose the filling, forming a neat shape. When boiled, the dumplings have thin skins and ample filling, with the corn kernels offering a refreshing sweetness and the pork providing a rich, savory flavor.
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  Celery and Pork Dumplings

  Celery and pork dumplings are made with fresh celery and pork as the main ingredients. The two are finely chopped, seasoned to create a flavorful filling, then wrapped in thin yet resilient dumpling wrappers. When boiled, the dumplings have a thin skin filled with generous stuffing—through the semi-transparent wrapper, you can see the vibrant green celery and pink meat alternating, releasing a fragrant aroma.
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  Leek and Egg Dumplings

  Leek and egg dumplings are a classic Chinese dumpling made with fresh leeks and eggs as the main ingredients. The preparation involves chopping the leeks, mixing them with cooked eggs, adding appropriate seasonings to create the filling, then wrapping the filling in dumpling wrappers and boiling until cooked through.
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  Shiitake and Pork Dumplings

  Xianggu (Chinese mushroom) and pork dumplings are made with pork and mushrooms as the main ingredients, wrapped in traditional dumpling wrappers. The pork and mushrooms are finely chopped, seasoned, and then filled into the wrappers, shaped like ingots. They are typically boiled, resulting in thin wrappers with generous fillings, where the aroma of the mushrooms perfectly blends with the savory flavor of the pork.

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