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Manxing Yuan Soup Dumplings (Hutai Store)

小吃快餐 · ⭐

No. 1, Qianhutai Village

Dishes

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  Sweet Steamed Pancake

  A traditional Chinese pastry made with fermented dough filled with sugar, pan-fried until golden. Soft on the outside and sweet inside.
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  Fried Cake

  Deep-fried glutinous rice cake made from glutinous rice flour, sugar, and water, filled with red bean paste, jujube paste, or sesame, shaped into rounds or ovals, then fried until golden and crispy.
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  Celery Pie

  A savory pie made with fresh celery and meat or shrimp, encased in a flaky crust for a delicate, aromatic flavor.
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  Sour Cabbage and Vermicelli Dumplings

  Suancai fenliang baozi is a steamed bun filled with pickled cabbage and vermicelli. The cabbage is chopped and mixed with soaked vermicelli, seasoned and combined into a filling, then wrapped in fermented dough and steamed.
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  Sour Cabbage Pie

  Sauerkraut pie is made primarily with sauerkraut and pork. The sauerkraut is finely chopped and mixed with seasonings and pork filling, then wrapped in dough and pan-fried. The crust turns golden and crispy, while the filling offers a tangy and delicious flavor.
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  Steamed Dumplings with Leek and Egg Filling

  Steamed dumplings filled with fresh leek and egg, offering a savory and delicate flavor.
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  Leek and Egg Pancake

  Scallion egg pie is a home-style snack made primarily with fresh scallions and eggs. To prepare, finely chop the scallions and mix them with beaten eggs, then add seasonings and stir well to form the filling. Roll out the dough thinly, wrap it around the filling, and pan-fry until both sides are golden brown. The crust becomes crispy while the filling remains fragrant and savory.
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  Shiitake Pork Buns

  Steamed buns filled with minced pork and shiitake mushrooms, known for their savory flavor and soft texture.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.

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