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Xiao Bei Jing Zi (Shuang Qing Lu Dian)

小吃快餐 · ⭐ 4.4

1st Floor, No. 88 Shuangqing Road

Dishes

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  Signature Three-Fresh Fillings Dumplings

  Signature one-dish three-fresh dumplings filled with pork, shrimp, and chives, handcrafted and boiled to preserve the original flavors.
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  Lily Bulb, Yam, and Corn Juice

  Lily, yam, and sweet corn juice is made from fresh lilies, yams, and sweet corn. Peel and chop the yam, blanch the corn kernels, then blend with lilies and water until smooth. Strain and serve.
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  Sesame Oil Cucumber Salad

  Cut cucumbers into strips, then mix with sesame oil, salt, and a little garlic. Sesame oil adds a unique aroma, while cucumbers stay crisp.
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  Fresh Pork and Celery Dumplings

  Fresh meat and celery dumplings are made primarily with pork and celery. The pork is minced into a filling, and the celery is chopped and mixed with the meat filling, then seasoned and stirred evenly. The dough is made from flour and water, and after being filled with the mixture, the dumplings are pinched closed and boiled until cooked through.
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  Fresh Pork and Shepherd's Purse Dumplings

  Fresh meat and shepherd's purse dumplings made with pork and chopped shepherd's purse, seasoned and mixed into a filling. Dough is made from flour and water, filled and sealed, then boiled to serve.
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  Fresh Meat Lotus Root Corn Dumplings

  Fresh meat dumplings with lotus root and corn, featuring minced pork, chopped lotus root, and corn kernels, seasoned and wrapped in dough, then boiled or steamed. Crisp filling complements tender meat for a unique flavor.
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  Egg and Zucchini Dumplings

  Egg and zucchini dumplings are made with eggs and zucchini as the main filling. The eggs are cooked and mixed with finely chopped zucchini, then seasoned and blended to form the filling. This mixture is wrapped in dough wrappers and can be either boiled or steamed before serving.
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  Egg and Chives Dumplings

  Egg and chive dumplings are made primarily with eggs and chives. The eggs are stir-fried and mixed with finely chopped chives, then seasoned and blended to form the filling. The dough is made from flour and water, wrapped around the filling by pinching the edges closed, and then boiled or steamed until cooked through.

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