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Chunyuan Dumplings with Soup

小吃快餐 · ⭐ 3.5

No. 163, Taisha Road (Jinzhou Section), Humen Town

Dishes

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  Rice Porridge

  Millet 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.
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  Hangzhou Steamed Dumplings

  Hangzhou steamed buns are a traditional snack made with pork filling and flour wrappers. The preparation involves mincing pork into a filling, mixing in seasonings, then combining flour and water in a specific ratio to form dough. The dough is rolled into thin skins, filled with the pork mixture, and finally steamed in a bamboo steamer until cooked.
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  Crispy Pickled Vegetable Wrap

  A refreshing wrap made with pickled vegetables and a savory sauce, served in a thin tortilla for a crisp and tangy bite.
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  Corn and Carrot Pork Buns

  Corn and carrot pork buns are made with minced pork, corn kernels, and carrots, wrapped in dough and steamed for a savory, soft texture.
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  Corn and Pork Buns

  Corn and pork buns are made with fresh pork and sweet corn filling, steamed in soft dough wrappers for a savory and satisfying bite.
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  Minced Pork and Vermicelli Stew

  A Chinese dish made with minced pork and vermicelli, simmered together in a clay pot for rich flavor and tender texture.
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  Supreme Golden Sand Bun

  A luxurious steamed bun filled with succulent shrimp, savory egg yolk, and a secret blend, offering a rich and satisfying taste.
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  Steamed Rice Noodles

  A traditional Chinese dish made by steaming rice flour mixed with meat and vegetables, resulting in a soft and savory texture.
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  Spicy Vermicelli Rolls

  Spicy vermicelli rolls made with rice noodles, vegetables, meat or seafood, marinated in spicy seasoning and wrapped in lettuce or lotus leaves, then steamed or boiled.
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  Black Rice Porridge

  Black rice porridge is a type of porridge made primarily from black rice. To prepare it, soak the black rice and then slowly cook it with water until the rice is soft and the porridge thick. The porridge has a deep color and a fragrant, sticky texture.

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