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Xiao Pang Bao Zi Wang (Chao Yang North Road Store)

小吃快餐 · ⭐ 3.8

300 meters east of Honglingjin Bridge on Chaoyang North Road, south side of the road (opposite Park 1872)

Dishes

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  Braised Pork with Fried Tofu

  Stewed tofu with fried tofu is a dish where fried tofu is simmered in seasoned broth to absorb its flavors. Main ingredients include fried tofu, pig intestines, and pig lungs, along with spices like star anise, cassia bark, and bay leaves.
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  Braised Pork Seasoning Mix (No Sesame Cake)

  Stewed ingredients without baozi mainly consist of pig intestines, lungs, tofu skin, and blood, blanched and simmered with various spices to create a rich, flavorful broth.
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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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  Little Fat Baozi

  Xiaopang Baozi is a Chinese pastry made with flour as the wrapper and primarily filled with pork and scallions, hand-formed and steamed. The bun skin is soft and fluffy, while the filling is fresh and aromatic, offering a rich and satisfying taste.
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  Stir-fried Liver

  Stir-fried liver is a traditional snack made primarily from pig liver, intestines, and starch thickening. The pig liver is sliced, the intestines are cut into segments, and both are quickly stir-fried with various spices and seasonings. Finally, starch is used to thicken the sauce, resulting in a rich, flavorful dish with a satisfying texture.
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  Pork and scallion dumplings

  Pork and scallion dumplings are made with flour as the wrapper, filled primarily with minced pork and chopped scallions. After the pork is minced and mixed with finely chopped scallions, seasonings are added and the mixture is thoroughly blended. The dough is fermented, divided into portions, rolled into round wrappers, filled with the mixture, pleated at the edges to seal, and then steamed.
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  Old Beijing Stewed Liver

  Old Beijing Fried Liver is a traditional Beijing snack, primarily made with pork liver and intestines, thickened with starch. After slicing the pork liver, it is quickly stir-fried together with the intestines, then seasoned with soy sauce, cooking wine, scallions, ginger, and other seasonings. Finally, a starch slurry is added to thicken the sauce. The finished dish has a deep brown color, a smooth and tender texture, and a rich flavor.
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  Old Dough Pork Bun

  A traditional Chinese steamed bun made with old-dough fermented dough and filled with pork, seasoned with scallions and ginger.
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  Celery with Tofu Skin

  Xiqin Fuzhu is a dish primarily made with celery and bean curd sheets. The celery is cut into segments, and the bean curd sheets are soaked beforehand and then cut into pieces as well. Both ingredients are stir-fried together. During preparation, garlic paste, salt, and soy sauce are typically added to season the dish, which is then stir-fried evenly to complete the dish.
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  Fresh Pork and Shrimp Dumplings

  Fresh meat and shrimp dumplings are made with pork and fresh shrimp as the main filling, wrapped in thin dough and cooked by boiling or steaming. Seasoned with scallions, ginger, salt, and soy sauce, they offer a delicious taste with thin skins and generous fillings.

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