Close

Zui Zhong Yi (Jinshan Juyuan Ji Yuan Store)

特色菜 · ⭐ 3.5

No. 15 Binzhou Road

Dishes

• 

  Triangle Cake

  A traditional Chinese snack made from glutinous rice flour and sweet fillings like red bean paste, shaped into triangles and steamed.
• 

  Plum Dried Vegetable Bun

  A Chinese steamed bun filled with plum dried vegetables and minced meat, offering a savory and slightly tangy flavor.
• 

  Boiled Egg

  Boiled eggs are made by placing eggs in water and cooking them over medium heat until the yolk is set and the white is fully cooked. The main ingredient is eggs, typically starting with cold water, and cooking time varies based on desired doneness—commonly either fully or partially cooked.
• 

  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
• 

  Pan-fried Bun

  Pan-fried baozi is a Chinese pastry made with a flour-based dough wrapper filled with pork and cabbage, among other ingredients. After being rolled out, it is pan-fried in a flat-bottomed skillet until the bottom turns golden and crispy. To prepare, first season the filling, then wrap it in the dough and seal the edges by pinching. Add a small amount of oil to the pan, cook over low heat until the bottom is fragrant and browned, then add water and steam until the baozi is fully cooked.
• 

  White Rice Porridge

  White rice porridge is a thin soup made primarily from rice and water, soaked and then gently boiled until the grains are soft and the broth thickens into a uniform paste.
• 

  Pork Ear

  A dish made from pork ears, braised and sliced, then dressed with spicy sauce for a crunchy, flavorful bite.
• 

  Bone Marrow Drumstick Soup

  Bone Marrow Drumstick Soup is a traditional Chinese soup made primarily from pork or beef marrow bones (long bones with marrow). The bones are first blanched to remove impurities, then simmered in water with ginger slices and scallions over low heat for several hours until the marrow dissolves and the broth turns milky white. The soup is rich, flavorful, and nutritious, with a thick texture from the marrow.

Reviews