Close

Xin Zhenyuan · Suzhou-style Shrimp Dumplings (Beiqiao Farmers Market Store)

小吃快餐 · ⭐ 4.4

No. 3 Changta Road, Wuzhong District

Dishes

• 

  Signature Suzhou-Style Large Shrimp Pan-Fried Buns

  Fresh large shrimp is the main ingredient, combined with specially prepared dough, hand-rolled and pan-fried until golden and crispy on the outside, tender and juicy inside. Made using traditional Suzhou techniques to highlight the natural flavor of shrimp and the aroma of the dough.
• 

  Osmanthus Red Bean Dumplings

  A traditional Chinese dessert made of glutinous rice balls filled with sweet red bean paste and served in osmanthus syrup, offering a fragrant and soft texture.
• 

  Beef Noodle Soup

  Beef noodle soup is made with beef and vermicelli. Beef chunks are stewed with ginger slices and green onions until tender, then rehydrated vermicelli is added and cooked further. Seasoning completes the dish, emphasizing a rich broth and harmonious flavors.
• 

  Corn and Mushroom Paper-Thin Dumplings

  Corn and mushroom dumplings wrapped in thin dough and steamed, offering a savory and tender bite.
• 

  Classic Lane Pork Jiaozi

  A classic Shanghai street snack made with pork filling, pan-fried until golden and crispy on the bottom, with a juicy, savory interior.
• 

  Water Chestnut Eight Treasures Dumplings

  A savory dumpling filled with water chestnut and eight precious ingredients, handcrafted and boiled to perfection.
• 

  Shrimp Dumplings

  Shrimp dumplings filled with fresh shrimp and pork, steamed or boiled in a light broth, served with green onions and sesame oil.
• 

  Egg Yolk Cheese Paper Dumplings

  Delicate dumplings made with thin paper-like wrappers filled with a blend of salted egg yolk and cheese, steamed to perfection for a rich, creamy texture.
• 

  Bull Shrimp Pan-Fry

  Fresh large shrimp pan-fried with aromatics, crispy outside and tender inside, a savory delight.
• 

  Fresh Pork Pan-Fried Dumplings

  Fresh meat jianbing is a Chinese snack made by wrapping a filling of pork minced with scallions, ginger, and other seasonings in dough, then pan-fried in a flat-bottomed pan. The bottom becomes golden and crispy while the top remains slightly moist, resulting in a texture that is crispy on the outside and tender on the inside.

Reviews