Xiang Pen Pen Handmade Dumpling King (Wuming Branch)
小吃快餐 · ⭐
No. 27, Xianghe Residential Community
Dishes
Steamed Pork Ribs with Cantonese StyleA classic Cantonese dish featuring marinated pork ribs steamed to tender perfection, seasoned with garlic, soy sauce, and other savory ingredients.
Homemade Garlic Chili SauceA spicy condiment made from fresh chili peppers and garlic, stir-fried and seasoned with salt, sugar, and oil for a rich, aromatic flavor.
Lotus Root and Pork DumplingsLotus root and pork dumplings are a traditional Chinese steamed dumpling made primarily with fresh lotus root and pork. The lotus root is washed, diced, and mixed with minced pork, then seasoned with appropriate seasonings to form the filling. Next, the dumpling wrappers are filled and shaped into dumplings. Finally, they can be cooked by boiling or steaming until fully done.
萝卜牛肉馅饼萝卜牛肉馅饼以新鲜萝卜和牛肉为主要食材，将萝卜切丝后与剁碎的牛肉混合，加入调味料搅拌均匀制成馅料。面团擀成圆形皮后包入馅料，捏合封口，放入平底锅中煎至两面金黄熟透。
Sour Cabbage and Pork DumplingsSuancai xianrou jiao is a dumpling made primarily from pork and pickled cabbage. Fresh pork is minced, mixed with chopped pickled cabbage, seasoned with salt, soy sauce, and ginger, then wrapped in dough and boiled or steamed.
Steamed Chive and Pork DumplingsSteamed dumplings filled with fresh chives and pork, known for their savory flavor and tender texture.
Leek and Egg DumplingsLeek and egg dumplings are a classic Chinese dumpling. The main ingredients include fresh leeks and eggs, which are mixed together to form the filling and then wrapped in dumpling wrappers. Steaming makes the dumpling skins soft while keeping the filling flavorful and fresh.
Pan-Fried Pork BunA savory pork-filled bun pan-fried until golden and crispy, with a tender, juicy center.
Sticky Rice Pork ZongziSticky rice pork zongzi is made by wrapping seasoned pork belly in glutinous rice and steamed in bamboo leaves, resulting in a rich, tender, and aromatic dish.
Crispy Fried Dough StickSizzling oil sticks are a traditional Chinese flour-based food, made by mixing flour, water, alkali, and salt into dough, then kneading, letting it rest, stretching, and deep-frying. The finished product is golden yellow, with a crispy outer layer and a soft, elastic interior.