Kung Fu Dumpling House (Ziwei Branch)
小吃快餐 · ⭐ 3.5
No. 6, Row 37, West Zone, Fucun Garden, Zhangba 5th Road
Dishes
Beef and Leek Sour Soup DumplingsBeef and leek dumplings served in a tangy sour soup, combining savory meat with fresh greens for a balanced, zesty flavor.
Pork and Scallion Sour Soup DumplingsPork and scallion sour soup dumplings use fresh pork and scallions as main ingredients, minced and mixed with seasonings to make the filling, then wrapped in dough and boiled. The sour soup is made from vinegar, soy sauce, garlic, and cilantro, served as a dip or mixed with the dumplings for a delicious taste.
Pork and Fennel Sour Soup DumplingsPork and fennel dumplings served in a tangy sour soup, offering a flavorful and refreshing taste.
Pork and Lotus Root Sour Soup DumplingsPork and lotus root dumplings served in a tangy sour soup, offering a flavorful and refreshing taste.
Pork with MushroomsPork and mushroom is a dish primarily made with pork and mushrooms. Pork is sliced or cubed, and rehydrated mushrooms are sliced as well; both are stir-fried or simmered together. Seasonings such as soy sauce, cooking wine, and ginger slices are typically added to blend the flavors.
Saozi Ma ShiA Shaanxi specialty noodle dish made with hand-formed mafish, served with a savory meat and vegetable sauce.
Dalibao Peach JuiceA peach juice made from fresh peaches, processed through juicing, filtering, and sterilization to retain natural flavor and nutrients, offering a smooth and sweet taste.
Daliyuan Mango JuiceA refreshing mango juice made from fresh mangoes, known for its sweet and smooth taste, rich in vitamin C.
Leek and Egg Sour Soup DumplingsA savory dumpling filled with leek and egg, served in a tangy sour soup for a refreshing taste.
Leek and Egg DumplingsScallion egg dumplings are a classic Chinese noodle dish, primarily made with scallions and eggs. The preparation involves chopping the scallions, mixing them with cooked eggs, adding seasonings, and blending well to form the filling. Then, dough wrappers are rolled out, filled with the scallion-egg mixture, and finally boiled or steamed until cooked through.