Nancangkou Wang's Dumplings (Flagship Store)
其他美食 · ⭐ 4.2
Ground-floor commercial unit at the north end of Zhengwei Building, Changshan West Road

Dishes
Nine-Processed Plum Braised Ox TailA savory dish featuring ox tail slow-cooked with nine-processed plums, resulting in tender meat and a rich, tangy-sweet flavor.
Steamed DumplingsTraditional steamed dumplings filled with pork, shrimp, and glutinous rice, wrapped in dough and steamed until tender. A classic Chinese dim sum dish.
Dahongpao Steamed Huanghai FishFresh East China Sea yellow croaker steamed with Dahongpao tea infusion, resulting in tender fish with a subtle tea aroma.
Coconut Shrimp SlicesA dish made with fresh eel slices stir-fried in coconut milk, offering a delicate and creamy flavor.
Beef Sautéed MeatballsA Chinese dish made by mixing minced beef with seasonings, shaping into balls, and frying or boiling. Tender and flavorful, often enhanced with ginger, garlic, and scallions.
Beef He LuoA traditional Chinese noodle dish made with beef and buckwheat noodles, featuring a savory and hearty flavor.
Mutton Steamed DumplingsMutton shumai is made with mutton as the main ingredient, combined with onions, ginger, and scallions for filling, wrapped in thin dough and steamed. The outer skin is soft while the inner filling is fragrant and flavorful.
Sesame Oil Pan-Fried DumplingsPork and scallion dumplings pan-fried until golden crisp, finished with a drizzle of sesame oil for rich aroma and flavor.
Sichuan Pepper Oil Drizzle on Night Orchid FlowersMade with night orchid flowers blanched and drizzled with special Sichuan pepper oil, crisp in texture and rich in aroma, highlighting the spicy, numbing, and fragrant characteristics of Sichuan cuisine.
Buckwheat NoodlesSoba noodles are made from buckwheat flour using a machine to press the dough into thin strands, served with vegetables, meat, or sauce. The dough is pressed through a machine, boiled, and then mixed with broth, seasonings, or side dishes.
Mushroom Aromatic Braised Mandarin FishMainly made with mandarin fish, paired with dried mushrooms, ginger slices, and garlic. Prepared using the yellow stewing method. The fish meat is tender, the sauce rich, blending the fragrance of mushrooms with savory umami flavor.
Sichuan-style Chicken with Snail PepperChicken from Shandong slow-cooked with snail pepper, resulting in tender meat and rich, spicy flavor.
Crispy Young PigeonA delicacy made from young pigeons, marinated and deep-fried to achieve a crispy skin while keeping the meat tender and flavorful.
Black Gold Osmanthus Pot-Braised PorkPork tenderloin is marinated, coated in flour and deep-fried until crispy outside and tender inside, then stir-fried with a sweet and sour sauce and dried osmanthus flowers and black sesame for fragrance. The dish has a golden color, crisp texture, and rich osmanthus aroma.