Zhang's Pan-Fried Dumplings (Qingxiu City Branch)
小吃快餐 · ⭐ 3.7
No. 109, Building 34, Qingxiu City Run Garden, Changgang Road
Dishes
Rice PorridgeMillet 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.
Seaweed Pan-Fried DumplingsSeaweed pan-fried dumplings are made with fresh seaweed and pork filling, pan-fried until golden and crispy, offering a savory and satisfying bite.
Special Sand SoupA seafood soup made with fresh sandworms, tofu, and eggs, simmered in broth for a rich, delicate flavor.
Special Pan-Fried DumplingsSpecial pan-fried dumplings made with flour wrappers, filled with pork, cabbage or chives, shaped into half-moons, and cooked in a pan with a little oil and water—first fried, then steamed until the bottom is golden and crispy, while the top remains soft.
Handmade Freshly Wrapped DumplingsFreshly made dumplings with handcrafted wrapping, using fresh ingredients for a delicious and authentic taste.
Tea EggTea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
Tofu Pan-Fried BunsTofu pan-fried buns are a traditional Chinese snack made by frying dumplings filled with tofu, resulting in a crispy exterior and tender filling.
Spicy Pork SoupSpicy pork or chicken bone broth is simmered with chili, Sichuan pepper, ginger, garlic, then tofu, wood ear mushrooms, and greens are added to stew. Finally, scallions and cilantro are sprinkled for aroma.
Chives and Vermicelli Pan-Fried BunsA savory dumpling filled with fresh chives and vermicelli, pan-fried until golden and crispy.
Pan-fried Pork BunsSteamed pork buns are a Chinese pastry made by wrapping seasoned pork filling in dough, then pan-frying. The dough is shaped into a circle, filled, sealed, and cooked in a pan with a little oil and water—first fried until golden brown, then steamed until the moisture evaporates, resulting in a crispy exterior and juicy interior.