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Jia Liang Steamed Dumplings

小吃快餐 · ⭐ 3.7

No. 50 Xingda Road

Dishes

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  Beef Steamed Dumplings

  Steamed beef dumplings made with lean beef, scallions, ginger, and seasonings, wrapped in thin dough and steamed without frying to preserve the natural flavor.
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  Celery Dumplings

  Steamed dumplings filled with fresh celery and pork, offering a savory and aromatic taste.
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  Shrimp Steamed Dumplings

  Shrimp dumplings made with fresh shrimp, pork or vegetables as filling, wrapped in thin dough and steamed. Shrimp is minced and mixed with seasonings, then placed in dough and steamed until cooked.
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  Zucchini and Egg Stir-Fry

  Zucchini and egg is a home-style dish primarily made with zucchini and eggs. The preparation typically involves slicing the zucchini and beating the eggs. First, the eggs are fried until set, then the zucchini slices are added and stir-fried together. After seasoning, it's ready to serve.
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  Sour Cabbage Steamed Dumplings

  Sour cabbage steamed dumplings are primarily made with sour cabbage and pork. The sour cabbage is chopped and mixed with seasonings and pork filling, then wrapped in dumpling wrappers. Steaming results in a delicious taste that combines the tangy freshness of the sour cabbage with the savory aroma of the pork.
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  Green Pepper and Pork Filling

  A Chinese home-style dish made with minced pork and green peppers, stir-fried together for a savory and slightly spicy flavor.
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  Green Pepper Steamed Dumplings

  Green pepper steamed dumplings are made with fresh green peppers and pork, mixed into a filling and wrapped in dough, then steamed until tender and fragrant.
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  Steamed Chive and Egg Dumplings

  Steamed dumplings made with leeks and eggs, finely chopped and mixed with seasonings, then wrapped in dough and steamed. No frying required, preserving the natural flavors.
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  Steamed Mushroom Dumplings

  Steamed mushroom dumplings filled with fresh mushrooms and pork, steamed to perfection for a savory and aromatic bite.
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  Yellow Mustard

  Yellow mustard is a condiment made primarily from mustard seeds, ground into powder and mixed with water, vinegar, or alcohol, then fermented. It has a yellow color, fine texture, strong pungent smell, and spicy taste.

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