Zhangji Steamed Bun Shop - Jinmen Yijue (Fudongli Branch)
小吃快餐 · ⭐ 3.6
No. -4, Section A, Ground-floor commercial unit, Building 1, Fudong Beili, Jiandong Road
Dishes
Traditional Pork BunsTraditional pork buns are made with pork and seasonings like scallions and ginger, wrapped in dough and steamed. They have a delicious taste, soft outer skin, and juicy filling.
Taiwanese Braised Pork RiceTaiwanese braised pork rice features fatty pork belly, finely diced and simmered with seasonings until tender and juicy. The rich braising sauce is made from soy sauce, sugar, and five-spice powder, delivering a deep and flavorful taste. Finally, the cooked pork and sauce are poured over steamed rice and served with vegetables.
Salted Vegetable and Small FishA home-style dish made with salted vegetables and small fish, stir-fried together for a savory and aromatic flavor.
Wild Vegetable DumplingsWild vegetable dumplings are made with fresh foraged greens like shepherd's purse and water shield, filled with meat or vegetarian stuffing, then steamed to perfection for a light and natural taste.
Boneless PorkBraised pork shank or pork elbow is a dish made by removing the meat from the bones and then processing it through blanching, stewing, or braising. Common seasonings such as scallions, ginger, soy sauce, and cooking wine are added to make the meat tender and flavorful.
拌豆丝拌豆丝是一道以豆皮或豆腐丝为主要食材的凉菜，将豆皮切丝后焯水，再与葱、姜、蒜等辅料混合，加入调味料拌匀制成。
Vegetable Baozi PlatterThe vegetable baozi platter consists of various vegetable-filled buns, mainly made with cabbage, carrot, and mushrooms, and is steamed, offering a fresh and delicious taste.
素韭菜包子素韭菜包子以面粉为皮，内馅主要由韭菜、鸡蛋和少量虾皮制成。将韭菜切碎后与炒熟的鸡蛋和虾皮混合调味，包入发酵好的面团中，蒸制而成。
老粉肠老粉肠是一道以猪大肠为主要食材的菜肴，先将猪大肠清洗干净后灌入由淀粉、肉馅和调味料制成的馅料，再经过煮制或蒸制而成。成品外皮富有弹性，内里馅料鲜香，口感丰富。
Pickled Mustard GreensXue Li Hong is a salted vegetable made from mustard greens or baby bok choy, prepared by washing, sun-drying, and salting to ferment. A small amount of chili or garlic is often added for flavor, with fermentation lasting several weeks to months.