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Breakfast & Lunch (Taonan Road Store)

小吃快餐 · ⭐ 3.6

No. 24 Taonan Road

Dishes

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  Deep-Fried Dough Stick

  Da You Tiao is a traditional Chinese breakfast food, primarily made from flour and edible oil. The fermented dough is stretched into long strips and deep-fried in hot oil until golden and crispy.
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  Rice Porridge

  Millet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
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  Handmade Sesame Balls

  A traditional Chinese dessert made from glutinous rice flour, filled with sweet bean or sesame paste, deep-fried until golden and crispy outside, soft inside.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  Pan-fried Potato Noodles

  A dish made by slicing potatoes into thin strips, mixing with a bit of flour, and pan-frying until golden brown for a crispy exterior and tender interior.
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  肉馅饼

  肉馅饼是一种以面粉为皮、猪肉或牛肉等肉类为主要馅料的面食。将肉剁碎后加入调味料拌匀，包入擀好的面皮中，捏合封口后煎制或烤制至两面金黄，内部熟透。
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  Steamed Dumplings (One Basket)

  Steamed dumplings made with minced meat and vegetables, wrapped in dough and steamed until tender. A classic Chinese comfort food.
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  Spicy Tofu Pudding

  Spicy tofu pudding made from soft tofu, water, and seasonings. Topped with chili oil or sauce, scallions, cilantro, soy sauce, vinegar, and garlic paste. Smooth texture with rich flavor.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are made from mashed taro and sweet potato, mixed with rice flour, shaped into small balls, and boiled or fried until golden. They have a soft, sweet, and chewy texture.
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  Fresh Meat Zongzi

  Fresh meat zongzi is a traditional delicacy made primarily from glutinous rice and fresh meat. The preparation involves soaking the glutinous rice, wrapping it around seasoned fresh meat, then bundling it into triangular or rectangular shapes using bamboo leaves or lotus leaves, and finally steaming it.

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