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Chu Niang Ji Handmade Dumplings (Xianxia Da Jun Store)

小吃快餐 · ⭐ 3.4

No. 456 Hami Road, Room 101-1

Dishes

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  Garlic Clove

  Garlic cloves are a common seasoning ingredient made from garlic bulbs. Used raw, stir-fried, or simmered in cooking, they enhance dishes alone or with other ingredients like meat and vegetables.
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  Volcanic Stone Sausage

  Volcanic stone sausage is made from pork mixed with seasonings, stuffed into casings, and grilled over volcanic stone heat. Spices like Sichuan pepper, ginger, and scallions enhance flavor. The exterior is crispy while the inside remains juicy.
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  Secret-Recipe Meat-filled Flatbread

  Spicy pork belly sandwich with tender stewed pork and steamed or baked bao, seasoned with various spices and slow-cooked for rich flavor.
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  精品牛肉水饺

  精品牛肉水饺以新鲜牛肉为主要食材，搭配葱姜等调味料剁成馅料，用面粉制成饺子皮包裹后煮熟。制作过程中注重馅料的调制与包捏技巧，确保口感鲜嫩多汁。
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  Premium Lamb Dumplings

  Premium lamb dumplings are made with fresh lamb filling and hand-rolled wrappers, boiled to perfection. They offer a delicate balance of flavor and texture.
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  Premium Shrimp Dumplings

  Premium shrimp dumplings made with fresh shrimp, pork or vegetables, wrapped in flour dough and boiled. Careful seasoning and folding ensure a tender, juicy texture.
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  Braised Pork Meatballs

  Braised pork meatballs, also known as 'Lion's Head,' is a classic Chinese dish primarily made with pork. The preparation involves mincing the pork, mixing it with seasonings, shaping it into large meatballs, and then braising them slowly in a rich sauce until the sauce thickens and the meatballs become tender and flavorful.
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  Braised Chicken Thigh

  Old braised chicken legs is a dish made primarily with chicken thighs, marinated and then slowly simmered in a specially prepared braising sauce. The sauce is typically made from soy sauce, spices (such as star anise, cassia bark, Sichuan pepper, and ginger slices), and water, which infuses the chicken with flavor and results in tender meat.
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  Black Sesame Tangyuan

  Black sesame glutinous rice balls are made with glutinous rice flour for the outer skin, filled with a mixture of roasted black sesame, sugar, and a small amount of oil. After kneading the glutinous rice flour into a dough, divide it into small portions, wrap each around the black sesame filling, shape into round balls, and cook in boiling water until they float to the surface.

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