Anqing Dumpling (Liantonggang West Road Branch)
小吃快餐 · ⭐ 3.8
No. 12, Unit 1, Buildings 20, 21/22, Yushui Huacheng
Dishes
Original Stone-Ground Soy MilkOriginal ground soy milk is made from soybeans through soaking, grinding, and filtering. Soybeans are ground with water to make a slurry, then filtered to remove pulp, resulting in smooth soy milk ready to drink or heat.
Anqing DumplingsAnqing dumplings are a traditional snack from Anqing, Anhui, filled with pork and shrimp, boiled in clear broth, and served with scallions and lard for flavor.
Heart-shaped Sugar Osmanthus CakeA traditional Chinese dessert made with glutinous rice flour, sugar, and dried osmanthus flowers, steamed into a soft, sweet cake with a heart shape.
Fresh Pork Steamed BunFresh pork dumplings steamed to perfection, featuring a delicate wrapper and savory, juicy filling.
Fresh DumplingsFresh dumplings filled with pork, shrimp, or vegetables, wrapped in thin dough and eaten raw. Serve with broth, soy sauce, or sesame oil.
Boiled Egg in Plain WaterBoiled eggs are prepared by placing eggs in cold water, bringing it to a boil, then continuing to cook until the whites set and yolks are fully cooked. Main ingredients are eggs and water, no additional seasonings needed.
Green Pepper and Pork Roll-upGreen pepper and pork stir-fry wrapped in a flatbread, a traditional Chinese dish featuring marinated pork strips and sliced green peppers stir-fried together and served in a cooked饼皮.
Vegetable and Mushroom Steamed DumplingsSteamed dumplings filled with fresh vegetables and mushrooms, known for their delicate skin and savory filling.
Fish-Flavored Eggplant with Minced PorkFish-flavored minced pork with eggplant is a Chinese dish featuring eggplant and ground pork. Eggplant strips are fried or sautéed, then mixed with stir-fried minced pork and seasoned with a fish-flavor sauce made from soy sauce, vinegar, sugar, garlic, ginger, scallion, and doubanjiang.
Pan-fried Pork BunsSteamed pork buns are a Chinese pastry made by wrapping seasoned pork filling in dough, then pan-frying. The dough is shaped into a circle, filled, sealed, and cooked in a pan with a little oil and water—first fried until golden brown, then steamed until the moisture evaporates, resulting in a crispy exterior and juicy interior.