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Su Wei Fang Suzhou-style Steamed Dumplings, Wontons, and Noodles

小吃快餐 · ⭐ 3.1

No. 352, Lindun Road

Dishes

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  Three-Shrimp Noodles

  Three-shrimp noodles are made with shrimp meat, roe, and eggs. Thin or alkaline noodles are tossed with stir-fried shrimp mixture and seasoned with broth, then garnished with scallions or cilantro.
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  Pine Nut Steamed Cake

  A traditional Chinese dessert made from glutinous rice flour and pine nuts, steamed to a soft and sweet texture with a crunchy nutty finish.
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  Bubble Dumplings

  Small dumplings filled with pork and shrimp, boiled until they float like bubbles in a savory broth, often served with scallions, cilantro, and chili oil.
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  Shrimp Dumpling Soup

  A delicate soup featuring small shrimp-filled dumplings simmered in a clear broth, offering a fresh and savory taste.
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  Shrimp Dumplings

  Shrimp dumplings filled with fresh shrimp and pork, steamed or boiled in a light broth, served with green onions and sesame oil.
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  Crab Dumplings

  Crab dumplings are made with fresh crab meat and pork filling, wrapped in thin dough and boiled to perfection, offering a delicate and savory taste.
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  Crab Roe Steamed Buns

  Steamed crab roe dumplings are a traditional Chinese snack made by wrapping crab roe and minced pork filling in thin dough made from flour, then steaming them. Key ingredients include crab roe, minced pork, scallions, and ginger. The dough must be kneaded to a soft consistency and rolled into round wrappers, which are then filled, pleated, and steamed in a bamboo steamer until cooked through.
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  Red Bean Dumplings

  Glutinous rice balls filled with sweet red bean paste, steamed or boiled until soft and chewy.
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  Sweet Rice Balls in Fermented Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
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  Steamed Pork Dumplings

  Fresh meat xiaolongbao is made with pork filling wrapped in thin dough and steamed. The pork filling is tender and juicy, while the dough is soft and translucent. After steaming, the flavors of the filling and dough blend together, resulting in a rich broth.

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