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Grandma Zhao's Dumplings & Pot Stickers Pub (Houtai Store)

小吃快餐 · ⭐ 4.1

Ground-floor Shop No. 18, HouTai Home Garden, Chuxiong West Road, HouTai Village, Zhongbei Town

Dishes

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  Three-Flavor Dumplings

  Three-delight dumplings are made with pork, chives, and shrimp as the main ingredients, featuring hand-rolled wrappers filled with a flavorful filling. The dumplings have a neat shape and rich taste, where the richness of pork, the freshness of chives, and the delicacy of shrimp blend harmoniously—making them a classic Chinese dumpling delight.
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  津门一酥虾三鲜

  津门一酥虾三鲜是一道以新鲜虾仁、鸡蛋和蔬菜为主要食材的菜肴。虾仁经腌制后裹粉油炸至酥脆，与炒熟的鸡蛋和多种时令蔬菜（如青豆、胡萝卜、香菇）混合翻炒而成，口感层次丰富。
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  Wolfgang's Crispy Potato Chips

  Wolf-tooth potato chips with crispy rice cakes is a dish made by frying sliced potatoes into wolf-tooth shapes until crispy outside and tender inside, then stir-frying with rice cakes and seasonings. Proper heat control ensures crispiness and flavor absorption.
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  私房番茄蛋汤

  私房番茄蛋汤以番茄和鸡蛋为主要食材，将番茄切块后加水煮沸，再倒入打散的鸡蛋液，搅拌成蛋花，最后调味即可。制作过程中通常加入少量盐和葱花提香。
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  Bamboo Shoot Dumplings

  Bamboo shoot dumplings are made primarily with bamboo shoots, combined with pork or other meats, seasoned and wrapped in dumpling wrappers. The wrappers are thin yet generously filled, becoming semi-transparent when cooked. Inside, the bamboo shoots are fresh and juicy, blending harmoniously with the meaty aroma for a rich and satisfying taste.
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  莲菜水饺

  莲菜水饺以莲藕为主要食材，将莲藕切碎后与猪肉或虾仁等馅料混合，加入调味料搅拌均匀制成馅料，包入面皮中，煮熟或蒸熟而成。
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  莲藕水饺

  莲藕水饺是以新鲜莲藕和猪肉为主要食材，将莲藕切碎与猪肉混合调味后包入饺子皮中，煮熟或蒸熟而成的传统中式面点。
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  赵奶奶熏排骨

  赵奶奶熏排骨是一道以猪小排为主要食材的菜肴，先将排骨腌制后进行熏制，使其带有独特的烟熏香气。制作过程中通常使用木屑或茶叶等材料进行熏制，使排骨表面呈深褐色并富有风味。
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  赵奶奶秘制豆腐丝

  赵奶奶秘制豆腐丝是一道以嫩豆腐为主要食材，经切丝后用秘制调料腌制而成的凉菜。制作时将豆腐沥干水分后切成细丝，加入调味料拌匀，静置入味。
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  Leek Dumplings

  Chinese chives dumplings are a type of dumpling made with flour-based wrappers and a filling primarily composed of fresh Chinese chives and pork. The chives are chopped and mixed with ground pork, then seasoned and combined to form the filling. This mixture is placed into rolled-out dough wrappers, sealed by pinching the edges, and then cooked by boiling or steaming before serving.

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