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Authentic Shandong Handmade Crispy Layered Flatbread

小吃快餐 · ⭐ 3.5

Stall A-S014, Jinlong Agricultural Market

Dishes

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  Plain White Steamed Bun

  A traditional Chinese steamed bun made from flour, water, and yeast, with a soft and mild flavor, no added seasonings.
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  Savory Steamed Bun

  A savory bun is a traditional Chinese pastry made from flour, fermented with yeast, rolled into dough, filled with savory ingredients like minced meat or vegetables, shaped into a flower-like form, and steamed.
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  Millet Steamed Bun

  A traditional steamed bun made from millet flour, soft and slightly sweet, rich in dietary fiber and nutrients.
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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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  Mung Bean Porridge

  Mung bean porridge is a dish made primarily from mung beans and rice. The preparation is simple: soak the mung beans and rice beforehand, then boil them together in a pot with适量 water over low heat until the beans are soft and the rice becomes thick and sticky.
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  Old Dough Steamed Bun

  A traditional steamed bun made with old dough fermentation and kneading technique, resulting in a chewy texture and soft interior.
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  Sweet Date Zongzi

  Zongzi with honey dates is a traditional seasonal food made primarily from glutinous rice, wrapped around honey dates and steamed in bamboo leaves. To prepare it, soaked glutinous rice and honey dates are placed together into the bamboo leaves, tied securely with string, then boiled in water until fully cooked.
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  Red Bean Bun

  A red bean bun is a steamed dough food with wheat flour as the skin and red bean paste as the filling. The fermented dough is rolled into small rounds, filled with red bean paste, sealed into a ball, and then steamed until cooked.
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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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