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Dagufu (Gaoling Road Store)

小吃快餐 · ⭐ 3.4

No. 268 Gaoling Road, Zhenru Gaoling Market

Dishes

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  Eight Treasure Spicy Sauce

  An eight-treasure spicy sauce made by stir-frying a mix of meats and vegetables with chili and fermented bean paste, known for its rich, savory, and spicy flavor.
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  Salted Egg Yolk Pork Floss Dumpling

  A steamed dumpling made with glutinous rice wrapper and a filling of salted egg yolk mixed with pork floss, offering a rich, savory flavor.
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  Fatty Sauce Duck

  Fatty Sauce Duck features tender duck meat braised in a rich, savory sauce with aromatic spices, resulting in a luxurious and flavorful dish.
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  Oil Dumpling

  A traditional Chinese snack made by frying a batter of flour and vegetables in hot oil until golden and crispy.
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  Dumplings with Vegetable and Meat Filling

  Dumplings filled with pork and vegetables are made primarily from pork, vegetables, and flour. The filling is prepared by mixing minced pork with chopped vegetables, then wrapped in dough and boiled.
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  Blood Soup

  A traditional dish made primarily from animal blood, simmered with vegetables and tofu for a rich, smooth texture.
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  Red Bean Cake

  A traditional Chinese sweet dessert made from red beans and glutinous rice flour, steamed to a soft and sweet texture.
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  Mushroom Dumplings

  Xianggu Cai Bao is a Chinese dim sum dish made primarily with mushrooms and greens. The filling consists of diced mushrooms and chopped vegetables wrapped in a dough, then steamed to perfection, releasing a delicate vegetable aroma and the unique flavor of mushrooms. During preparation, the mushrooms and greens are first stir-fried and seasoned before being encased in the dough and steamed until fully cooked.
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  Fresh Meat Bun

  Steamed pork buns are traditional Chinese dumplings made with fermented dough and filled with minced pork, scallions, and ginger, resulting in a soft, fluffy texture.
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  Fresh Pork Dumplings

  Fresh meat potstickers are a Chinese snack made by wrapping a filling of pork and seasonings such as scallions and ginger in dough, then pan-frying. To prepare, place the meat filling into the dough wrapper, shape it into a half-moon, and cook in a flat-bottomed pan with a small amount of oil and water until the bottom is golden and crispy while the top is fully cooked.

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