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Jinpeng Dumplings (Ten-Year Old Store)

小吃快餐 · ⭐ 3.9

No. 983, Daqing West Road

Dishes

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  Home-style Tofu

  Home-style tofu is a Chinese dish primarily made with tofu, often enhanced with minced pork, diced chicken, or shrimp to add texture. The tofu is first pan-fried until golden on both sides, then combined with ingredients and seasonings such as soy sauce, garlic, and ginger slices, and slowly simmered until flavorful. Finally, the sauce is reduced to finish the dish.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Vegetable Potstickers

  Vegetable potstickers filled with a mix of seasonal vegetables, pan-fried until golden and crispy on the bottom.
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  Pure Meat Potstickers

  A dumpling made with pure pork filling, pan-fried until the bottom is crispy and golden, with a juicy and flavorful interior.
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  Chives and Pork Potstickers

  A traditional Chinese dish made with minced pork and fresh chives, wrapped in dough and pan-fried until golden brown, offering a crispy bottom and tender filling.
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  Leek and Pork Potstickers

  A savory dumpling filled with fresh leek and pork, pan-fried until golden brown on the bottom, offering a crispy exterior and juicy filling.
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  Fresh Shrimp and Pork Dumplings

  Fresh shrimp and pork dumplings are pan-fried until golden brown, offering a crispy base and juicy filling.
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  Egg and Noodle Casserole

  Egg and Mashed Noodles is a home-style dish featuring eggs and mianshi, small handmade or machine-made dough balls resembling tiny dumplings. Eggs are scrambled and cooked, then combined with boiled mianshi in a pot with water or broth, simmered until the sauce thickens, seasoned, and served.

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