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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

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  Nine-Processed Plum Braised Ox Tail

  A savory dish featuring ox tail slow-cooked with nine-processed plums, resulting in tender meat and a rich, tangy-sweet flavor.
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  Steamed Dumplings

  Traditional steamed dumplings filled with pork, shrimp, and glutinous rice, wrapped in dough and steamed until tender. A classic Chinese dim sum dish.
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  Dahongpao Steamed Huanghai Fish

  Fresh East China Sea yellow croaker steamed with Dahongpao tea infusion, resulting in tender fish with a subtle tea aroma.
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  Coconut Shrimp Slices

  A dish made with fresh eel slices stir-fried in coconut milk, offering a delicate and creamy flavor.
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  Beef Sautéed Meatballs

  A 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.
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  Beef He Luo

  A traditional Chinese noodle dish made with beef and buckwheat noodles, featuring a savory and hearty flavor.
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  Mutton Steamed Dumplings

  Mutton 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.
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  Sesame Oil Pan-Fried Dumplings

  Pork and scallion dumplings pan-fried until golden crisp, finished with a drizzle of sesame oil for rich aroma and flavor.
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  Sichuan Pepper Oil Drizzle on Night Orchid Flowers

  Made 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.
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  Buckwheat Noodles

  Soba 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.
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  Mushroom Aromatic Braised Mandarin Fish

  Mainly 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.
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  Sichuan-style Chicken with Snail Pepper

  Chicken from Shandong slow-cooked with snail pepper, resulting in tender meat and rich, spicy flavor.
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  Crispy Young Pigeon

  A delicacy made from young pigeons, marinated and deep-fried to achieve a crispy skin while keeping the meat tender and flavorful.
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  Black Gold Osmanthus Pot-Braised Pork

  Pork 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.

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