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Geng Fu Xing (Xuancheng Road Branch)

小吃快餐 · ⭐ 4.2

No. 105 northeast of Guolu Hotel

Dishes

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  Osmanthus Red Bean Paste

  A traditional Chinese dessert made from red beans and osmanthus flowers, blended into a smooth, sweet paste with a fragrant floral note.
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  煮干丝

  煮干丝是一道以豆腐干为主要食材的菜肴，将豆腐干切成细丝后焯水去腥，再用高汤或清水煮制，加入火腿、虾仁、香菇等辅料一同炖煮，最后勾芡调味。制作过程中注重火候与汤汁融合，使干丝吸收鲜味。
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  Minced Pork Steamed Dumplings

  Steamed pork dumplings made with minced pork, scallions, ginger, soy sauce, and cooking wine, mixed with a little starch, filled into thin, elastic wrappers, then steamed until soft and tender.
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  Shrimp Roe Noodles

  A cold noodle dish made with fine noodles, shrimp roe, and fresh vegetables, seasoned with a savory dressing for a refreshing taste.
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  Shrimp Roe Noodles

  A Chinese noodle dish made with fine noodles and shrimp roe, simmered in a savory broth for a rich, umami flavor.
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  Crab Roe Noodles

  Crab roe mixed noodles is a dish primarily made with fresh crab roe and thin noodles. The preparation involves mixing cooked noodles thoroughly with sautéed crab roe, allowing the noodles to be evenly coated with the rich, savory aroma of the crab roe, resulting in an appealing golden-yellow appearance.
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  Crab Roe Soup Dumplings

  Crab Roe Soup Dumplings are a traditional delicacy made with crab roe and pork as filling, wrapped in wheat flour dough. To prepare, the crab roe and pork mixture is seasoned and encased in rolled-out dough, then steamed. The finished dumplings have thin skins with generous fillings and rich broth.
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  Red Bean Sweet Rice Wine

  Red bean rice wine dessert is made with red beans and fermented glutinous rice. Red beans are pre-cooked until soft, mixed with rice wine, lightly sweetened, stirred well, then chilled or served directly.
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  Crispy Roast Duck Bun

  Crispy roast duck bun features tender duck meat wrapped in a soft, steamed bun. The outer layer is crispy while the filling remains juicy and flavorful.
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  Fresh Meat Soup Dumplings

  Steamed pork soup buns are filled with minced pork and pork skin jelly or broth gel. The dough is made from flour and water, steamed until cooked. When eaten, the wrapper breaks to release the savory broth.

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