Anqing Wontons Premium Pan-Fried Dumplings
小吃快餐 · ⭐ 3.7
Shop No. 55, 1st Floor, Building No. 1, Dongjing Yicun, Heyan Road
Dishes
Homestyle Pork Stir-Fry with RiceFarmhouse stir-fried pork with green peppers over rice, using fatty pork and green peppers. Sauté the pork slices to release oil, then add green peppers and garlic, stir-fry and serve over hot rice. Minimal seasoning to highlight natural flavors.
Rice CrackersXiaomi Guoba is made primarily from millet, formed by steaming, pressing into shape, and finally baked. The guoba has a golden color, a crispy texture, and the distinctive aroma of millet.
Fresh Shepherd's Purse DumplingsFresh shepherd's purse dumplings feature a delicate, herbaceous filling and soft wrappers, ideal for springtime dining.
Vegetable DumplingsVegetable pot stickers are made by wrapping vegetable fillings like cabbage, mushrooms, and carrots in dough, shaping them into half-moons, then pan-frying until the bottoms are golden and crispy while the filling is fully cooked.
Minced Pork and Tofu Rice BowlA savory dish of minced pork and tofu served over steamed rice, combining tender tofu with flavorful meat for a satisfying meal.
Tea EggTea eggs are a traditional Chinese snack made primarily from eggs and tea. The preparation involves boiling the eggs until fully cooked, then gently cracking the shells before simmering them together with tea, spices, and seasonings. This allows the tea's aroma to penetrate the egg, creating a unique flavor.
Green Pepper and Tofu Shreds Rice BowlA savory rice bowl featuring stir-fried pork shreds, green peppers, and tofu, served over steamed rice.
Green Pepper Stir-fried Egg Rice BowlA savory dish of stir-fried eggs and green peppers served over steamed rice, offering a quick and satisfying meal.
Fresh Meat DumplingsFresh meat dumplings are made with minced pork wrapped in thin dough, boiled until tender and served in a light broth with herbs.
Fresh Pork DumplingsFresh meat potstickers are a Chinese snack made by wrapping a filling of pork and seasonings such as scallions and ginger in dough, then pan-frying. To prepare, place the meat filling into the dough wrapper, shape it into a half-moon, and cook in a flat-bottomed pan with a small amount of oil and water until the bottom is golden and crispy while the top is fully cooked.